I was trying to think of something new to make a while back and saw a can of Enchilada Sauce in the pantry. I remembered seeing that used in a recipe for a Mexican Lasagna and decided to try my own version.
Poach about 4 chicken breast halves in a jar of your favorite salsa until cooked through and tender enough to shred. Use two forks to shred the chicken and set aside for now.
Slice a small zucchini into coins and saute in a little olive oil with a diced red onion until tender. Toss with a little salt, pepper, and cumin, then remove from heat and add some diced roasted red pepper; set aside.
Combine a can of black beans with a can of corn and set aside.
Now you're ready to start assembling ...
Using a slotted spoon so that you're not bringing all of the juice over with it, scoop the chicken into a casserole dish, then cover with cooked lasagna noodles (I was using whole wheat) and a thin layer of ricotta.
Add a layer of the mixed corn and black beans and drizzle with enchilada sauce.
Cover with more noodles and ricotta, then a layer of the zucchini, onion, red pepper mixture.
Top with a final layer of noodles, a thin layer of enchilada sauce, and a sprinkling of a shredded Mexican cheese blend. If you like it hot, layer in some sliced jalapenos. I went with half and half, just in case. Then drizzle more enchilada sauce over the top and bake at 350 until bubbly.
To serve, top with a dollop of sour cream and some fresh cilantro. As you can see, when I made this, it did NOT occur to me to remove the excess juice from the chicken, so it came out on the soupy, but you get the idea. I also probably should have let it sit for a few minutes before digging in, but this is what happens when you've got hungry men in the house. :)