I really don't like this picture; it just looks so blah, but the lasagna in your mouth is not blah. This is actually a copycat recipe I made up based off of the El Paso Carino's restaurant's version that we really like. I also found a copycat online for their amazing nachos.
Green Chili Chicken Lasagna
3-4 chicken breasts, cooked and shredded into chunks
1 1/2 jars alfredo sauce ( we like Classico Four Cheese)
2 small cans diced green chilis
1 can green enchilada sauce
~ 3 cups ricotta cheese
shredded mozzarella cheese
fresh, shredded parmesean cheese
9 cooked lasagna noodles
2 cloves garlic, minced
Mix alfredo sauce, enchilada sauce, green chilis and garlic. Pour a little sauce onto bottom of 9x13 dish and spread out evenly. Place three noodles down and begin to layer: ricotta, chicken, sauce, mozz cheese, parm cheese, noodles. Repeat one more time and then spread remaining suace over top noodles and sprinkle with remaining mozz and parm. Bake at 350 for 30-40 minutes, until heated through and cheese on top is bubbly and golden brown.