Mexican Chicken Lasagna with Tomato-Salsa Sauce (using uncooked noodles, freeze ahead)

Peggy, here's one w/chicken and pasta noodles that requires no precooking, can be made in advance (refrigerated up to 2 days) or frozen.

MEXICAN CHICKEN LASAGNA

FOR THE TOMATO-SALSA SAUCE:
1/2 medium onion, cut into quarters
1 (28 oz.) can whole tomatoes with juice
1/2 cup jarred salsa picante or chunky salsa, medium or mild
1 (1 1/4 oz) pkg. taco seasoning mix
1 (16 oz) can black beans, rinsed and drained
FOR THE RICOTTA CHEESE MIXTURE:
1 large egg
1 cup whole or skim milk ricotta cheese
2 garlic cloves, minced
FOR THE LASAGNA:
10 uncooked dried lasagna noodles
4 boneless, skinless chicken breast halves, cut into 1-inch cubes (about 1 lb.)
1 (4 oz) can whole green chiles, cut into thin strips
1 1/2 cups shredded sharp cheddar, jack, or mozzarella cheese or a combination (about 6 oz)

Preheat oven to 350 degrees F. Grease a 9x13-inch casserole.

TO MAKE THE SAUCE:
In a food processor with the metal blade, chop onion. Add tomatoes with juice, salsa and taco seasoning. Pulse until tomatoes are in small pieces, 3 or
4 times. Remove to a medium bowl and stir in beans. Set aside.

TO PREPARE THE RICOTTA MIXTURE:
In a small bowl with a fork, break up egg. Stir in ricotta and garlic. Set aside.

TO ASSEMBLE THE LASAGNA:
Spread 1 cup sauce over the bottom; it will barely cover. Top with 5 noodles, overlapping slightly. Sprinkle with half the chicken, half the chiles and 2 cups sauce. Spoon ricotta cheese mixture over and spread lightly. Top with half the shredded cheese, remaining noodles, chicken, chiles, sauce and remaining shredded cheese.

TO BAKE:
Bake, uncovered, for 40 minutes, or until noodles are tender when pierced with a sharp knife. Cool at least 20 minutes. before serving. The casserole will stay warm for up to an hour and can be reheated, if desired.

TO MAKE AHEAD:
Lasagna may be refrigerated overnight or frozen up to 2 weeks. Bring to room temperature and reheated, covered.

Makes 12 servings