Mexican Chicken Lasagna

2 Tbsp oil

1 onion, chopped

2 cloves garlic, minced

1 red or green pepper, seeded and chopped

2 cans tomato soup

1 can enchilada sauce

1 1/2 tsp salt

1/2 tsp pepper

2 Tbsp chili powder

1 tsp ground cumin

Cheese Filling (recipe follows)

1 10 oz pkg lasagna noodles, cooked

4 cups cooked chicken, diced

6 oz each sliced cheddar and sliced jack cheese

Heat oil in a wide frying pan over medium heat.  Add onion, garlic and red pepper; cook, stirring until onion is soft.  Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin.  Reduce heat and simmer, uncovered, until thickened (about 10 min).  Stir often.

Prepare Cheese filling.

Grease a 9x13 pan and spread with a thin layer of sauce.  Arrange half the lasagna noodles in an even layer over sauce.  spread half the cheese filling over the noodles and top with half the remaining sauce.  Arrange half the chicken pieces over sauce and top with half the cheeses. Repeat layering, ending with cheese.

Bake, covered, in a 375F oven for 50 minutes (if cold) until bubbly.  Let stand, uncovered, for about 5 minutes before cutting.

Cheese Filling

In a bowl, stir together 1 pint (2 cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3-4 Tbsp diced canned green chiles.