TEX MEX LASAGNA
 1/2     cup     chopped onion
 1       Tbl     chopped garlic
 1       cup     chopped cilantro leaves
 1       tsp     chopped jalapeno
 1/2     cup     olive oil (or less, as needed)
 2       cups    cooked black beans (dried or
                 canned)
 1-1/2   cups    marinara sauce (your own or
                 bottled)
 1       cup     chicken stock
 2-1/2   cups    diced, cooked chicken
 1       pound   fresh jalapeno lasagna noodles
                 (if unavailable plain noodles
                 can be substituted. If using
                 dry noodles, cook first)
 1-1/2   cup each:    shredded Monterey Jack
                      and Cheddar cheeses
        Saute onion, garlic, cilantro and jalapeno in oil. Add beans and
cook 5 minutes. Add 1 cup marinara sauce, chicken stock and diced chicken;
cook 10 minutes. Layer with uncooked fresh pasta in this manner:
        Cover bottom of a 13-by 9-by 2-inch dish with 1/4 cup marinara sauce,
add a layer of pasta, than a layer of sauce made from chicken and beans.
Sprinkle half of each cheese over sauce. Repeat layers, ending with
pasta. Top with 1/4 cup marinara sauce and remaining cheese. Bake at
350-deg. for 35 - 45 minutes. Serves 8 to 10
        This dish was served at the 1991 Houston Tastes of the Nation by
Ferrari Fresh Pasta in Houston.