Southwestern Chicken Lasagna

I had this at a friends house and she told me this is the recipe from the Celiac Sprue Assoc. site, this is really good.

Gluten Free Southwestern Chicken Lasagna

8-10 uncooked DeBoles Rice Lasagna
1 pound coarsely ground chicken
1 egg or egg substitute
2 cups low fat ricotta or cottage cheese
1 cup reduced fat cheddar or Monterey Jack cheese
2 cups cooked beans (kidney or pinto), mashed
1/2 cup water
1 teaspoon cumin
1/2 teaspoon garlic powder
1 cup prepared picante sauce, divided in half
1 small can chopped green chilis
2 cups crushed stewed tomatoes

Mix egg and both cheeses in a bowl. Saute chicken in skillet until cooked. Add coarsely mashed beans, water, cumin, garlic powder, 1/2 cup picante sauce and the chilis. In separate bowl, mix tomatoes and remaining 1/2 cup picante sauce. In 9×13 inch pan, layer as folows: tomato sauce, noodles, chicken/bean mixture, cheese mixture. Then repeat. COVER and bake at 350 for 1 hour or until done.

Gluten Free Handbook