HATCH GREEN CHILE CHICKEN LASAGNA

Hatch Chile Tomato Sauce (recipe below)

9 lasagna noodles, cooked according to package directions Béchamel Sauce (recipe follows) Hatch-Lime Chicken (recipe below, or use rotisserie chicken)

1 cup chopped cilantro, plus more for topping

1 /2 cup grated Parmesan cheese

1 /2 cup grated fontina cheese

2 cups grated mozzarella cheese Lime wedges, for serving Heat the oven to 350 F.

In a 9x13 baking dish, add a thin layer of Hatch Chile Tomato Sauce. Place a layer of cooked lasagna on top of the tomato sauce (be sure to cover the whole pan). Evenly spread a layer of Béchamel Sauce on top of the pasta.

Add a layer of Hatch-Lime Chicken on top of the Béchamel, then sprinkle a layer of cilantro.

Evenly distribute a portion of the cheeses on top of the cilantro.

Repeat all steps two times.

Add a final layer of noodles, tomato sauce, Béchamel, Parmesan, fontina and mozzarella.

Bake for 30 minutes. In the final 5 minutes, turn the oven to broil at 500 F and cook until the top of the lasagna is browned.

Top with chopped cilantro and serve with lime wedges.

Makes 8 servings.

PER SERVING: Calories 576 (42% from fat), Fat 27 g (15 g sat), Cholesterol 126 mg, Sodium 1,524 mg, Fiber 3 g, Carbohydrates 42 g, Protein 41 g, Sugar 10 g Hatch Chile Tomato Sauce: Place 28 ounces crushed tomatoes, 1 teaspoon cumin, 1 teaspoon kosher salt, 4 tablespoons unsalted butter, 2 crushed garlic cloves, 1 /2 chopped onion, and 1 cup roasted, chopped Hatch green chiles into a saucepan. Simmer for 35 to 45 minutes. Salt to taste. Set aside.

Béchamel Sauce: In a medium-size saucepan, melt 3 tablespoons unsalted butter over medium heat. Once melted, whisk in 3 tablespoons flour. Continue to whisk until the roux (the butter-flour combination) is golden. Pour in 2 cups warmed whole milk and continue to whisk.

Simmer until the béchamel is thickened, about 5 to 10 minutes. Stir frequently to prevent the Béchamel from burning. Add 3 /4 cup chopped Hatch green chiles, a pinch of cinnamon, 1 teaspoon cumin and 1 teaspoon salt. Stir well to incorporate. Decrease the heat to low.

Hatch-Lime Chicken: Place 4 cups chopped roasted chicken, 1 1 /2 cups chopped Hatch green chiles, 1 chopped jalapeño, 1 /2 teaspoon cayenne pepper, 1 teaspoon kosher salt, 1 1 /2 teaspoons cumin and the juice of 1 lime into a bowl. Stir well to incorporate. Set aside.