Ingredients:

1 tsp oil
red onion, thinly sliced
garlic cloves, minced
3 cups cooked rotisserie chicken meat, shredded
1/2 cup barbecue sauce
1 pkg (15 oz.) ricotta cheese
egg, beaten
1 pkg frozen corn
3/4  fresh cilantro leaves, chopped, divided
1 jar (16 oz.) Alfredo sauce
1 pkg (8 oz.) shredded Cheddar cheese
1 pkg Creamette® Lasagna

Cooking Directions:

Preheat oven to 400°F. Cook pasta as directed on package; drain. Meanwhile, heat oil in large skillet on medium heat.

Add onions and garlic; cook and stir 4 to 5 minutes or until crisp-tender. Stir in chicken and barbecue sauce. Remove pan from heat. Combine ricotta, egg, corn and 1/4 cup cilantro in medium bowl. Place 4 noodles on bottom of greased 13x9-inch baking dish, overlapping the edges.

Cover with 1/3 cup Alfredo, 1/3 of the chicken mixture, 1 cup ricotta mixture and 1/2 cup shredded cheese. Repeat layers of noodles, sauce, chicken and cheeses twice, making sure to press down for even layers. (Reserve remaining shredded cheese). Top with remaining 4 noodles and sauce.

Cover tightly with foil. Bake 40 minutes. Remove foil. Top with remaining shredded cheese. Bake, uncovered, 15 to 20 minutes or until cheese is bubbly and edges begin to brown.

Top with remaining cilantro before serving.

Tips: Substitute cooked pulled pork for the chicken.