Canadian Living Mexican Lasagna

In nonstick skillet, sauté chicken over medium-high heat, breaking up with wooden spoon, until no longer pink, about 5 minutes. Drain off fat. Add 2 cups (500 mL) of the pasta sauce, salsa and cumin to pan; stir to combine. Remove from heat.

In bowl, whisk eggs; whisk in ricotta until blended. Stir in jalapeño peppers and coriander. Set aside.

In large pot of boiling salted water, cook noodles until tender but firm, 6 to 8 minutes. Drain and chill in cold water. Arrange on damp towel. In bowl, combine Monterey Jack and mozzarella cheeses.

Spread remaining pasta sauce in 13- x 9-inch (3 L) glass baking dish. Arrange one-third of the noodles over sauce. Spread with half of the ricotta mixture. Top with one-third each of the meat sauce and cheese. Repeat layers, starting with noodles. Top with remaining noodles, meat sauce and cheese. (Make-ahead: Cover and refrigerate for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 2 weeks. Thaw in refrigerator before baking. Add about 10 minutes to baking time.)

Bake in 350°F (180°C) oven until bubbly, 40 to 45 minutes. Let stand for 10 minutes before serving.