Ingredients

2 tbsp. salad oil

1 med. sized onion

2 cloves garlic, minced or pressed

1 med. red bell pepper, stemmed, seeded & chopped

2 jars (16 oz. each) mild salsa

2 tbsp. chili powder

1 tsp. ground cumin

1 pkg. (10 oz.) dry lasagna

Cheese Filling (recipe follows)

4 c. bite-size pieces cooked chicken

1 c. (1/4 lb. each) shredded sharp cheddar cheese & Jack cheese

CHEESE FILLING:

Method

Combine: 2 lg.

eggs (or substitute egg beaters or Second Nature) 1/3 c.

chopped parsley 1 can (4 oz.)

canned diced green chilies Pour oil into a 4 to 5 quart pan over medium heat; when hot, add onion, garlic and bell pepper.

Cook, stirring often, until onion is limp, about 10 minutes.

Add salsa, pepper, chili powder and cumin; bring to boil.

Reduce heat and simmer, uncovered, stirring often, until sauce is reduced to 4 cups, about 10 minutes.

Meanwhile, in a 5 to 6 quart pan, cook lasagna, uncovered, in 3 quarts boiling water until tender to bite, about 10 minutes; drain well.

Arrange 1/2 the cooked noodles in the bottom of a 9 x 13 inch baking dish; spread 1/2 the cheese filling over the noodles, then top with 1/2 the cooked chicken.

Spoon 1/2 the cooked sauce over the chicken, then sprinkle with 1/2 the shredded cheeses.

Repeat layers, using remaining noodles, cheese filling, chicken, sauce and shredded cheeses.

If made ahead, cover and chill as long as 1 day.

Bake, covered, in a 375 degree oven until mixture is hot throughout, 45 to 50 minutes (about 55 minutes if chilled).

Let stand, uncovered, 5 to 10 minutes, then cut in rectangles; lift out with a spatula.

Serves 8 to 9.

Cooks Comments and Tips

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