Chicken Curry Lasagna

• 1 tablespoon canola oil
• 1 medium onion, chopped
• 4 teaspoons curry powder
• 3 garlic cloves, minced
• 1 can (6 ounces) tomato paste
• 2 cans (13.66 ounces each) coconut milk
• 1 pound (about 4 cups) shredded rotisserie chicken, skin removed
• 12 lasagna noodles, uncooked
• 2 cups part-skim ricotta cheese
• 2 large eggs
• 1/2 cup chopped fresh cilantro, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups shredded part-skim mozzarella cheese
• Lime wedges

1. Preheat oven to 350u0b0. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken.
2. Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings.
3. Spread one-fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with four noodles, half of ricotta mixture, one-fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella.
4. Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

canola oil, onion, curry powder, garlic, tomato paste, coconut milk, rotisserie chicken, lasagna noodles, ricotta cheese, eggs, fresh cilantro, spinach, salt, pepper, mozzarella cheese, wedges

Taken from www.tasteofhome.com/recipes/chicken-curry-lasagna/ (may not work)