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1
Spray a 15x12-inch sheet of foil and a 13x9-inch (3 quart) glass baking dish with nonstick cooking spray.
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2
In a large bowl, mix tomatoes, salsa and chicken.
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3
In a medium bowl, mix refried beans and sour cream.
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4
Spread about 1 1/4 c. chicken mixture in bottom of the prepared baking dish.
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5
Top with 4 uncooked noodles, breaking noodles to fit, if necessary.
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6
Spread with half of bean mixture, then 1 1/2 c. chicken mixture.
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7
Sprinkle with 1 Cup of cheese, half of the onions and half of the olives.
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8
Repeat noodle, bean, chicken and cheese layers once; top with remaining 4 noodles, chicken, onions, olives and cheese.
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9
Be sure the top noodles are covered with sauce; you can add a little more salsa if youre running short on tomato mixture on this layer.
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10
Cover with foil; refrigerate at least 8 hours or overnight.
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11
Heat oven to 350 degrees.
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12
(I take the baking dish out of the refrigerator while oven is preheating.)
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13
Bake covered lasagna 50-60 minutes.
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14
Uncover baking dish; bake 15-22 minutes longer or until bubbly and thoroughly heated (check after 15 minutes you can test for doneness by touching the oven ready lasagna noodles, it took about 15 minutes with the cover off for me).
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15
Let stand 10 minutes before serving.
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16
Sprinkle with cilantro (optional).
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17
If desired, garnish each serving with sour cream, chopped tomato and/or shredded lettuce.
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18
8 servings.
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19
(Recipe adapted from Pillsbury)
