In a medium saucepan, melt butter. Add flour and whisk together until a light brown roux forms. Add chicken broth and bring to a low boil.
Add grape tomatoes through chicken, stirring to combine and heat, approximately 5 minutes.
In a medium mixing bowl, blend together ricotta cheese, eggs and shredded cheddar cheese.
Coat a 9-inch lasagna pan, or other deep dish pan, with cooking spray.
Place a very thin layer of sauce on the bottom, top with lasagna noodles and then ricotta cheese mixture. Repeat 3 times, with last layer being ricotta cheese mixture.
Cover with aluminum foil and bake for 50 minutes.
Remove foil and top with cotija cheese. Return to oven until cheese melts.
Remove and allow to rest for 10 minutes before topping with scallions and serving.
If you've tried this recipe, come back and let us know how it was!
*I used a pre-cooked rotisserie chicken from the grocery store. You can also bake chicken breasts and shredded the meat or you can use canned chicken. *"Oven ready" or "no-bake" lasagna noodles will work with this recipe.