Mix cream cheese and egg in medium bowl until blended. Stir in ricotta and 1/4 cup cilantro; set aside. Combine chicken and 1-1/2 cups salsa.
Spread 3/4 cup of the remaining salsa onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half each of the ricotta mixture and chicken mixture, and 1/2 cup shredded cheese; repeat layers. Top with remaining noodles, sauce and shredded cheese; cover.
Bake 35 min. or until heated through, uncovering for the last 5 min. Let stand 10 min. Top with remaining cilantro and tomatoes.
Prepare using PHILADELPHIA Neufchatel Cheese and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Prepare using your favorite mild or spicy red salsa.
You will need about 3/4 lb. cooked chicken to get the 3 cups shredded cooked chicken to prepare this delicious lasagna.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 23g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.