4 to 6 chicken breasts, cooked and cut into bite-size pieces
8 ounces shredded sharp Cheddar cheese
8 ounces shredded mozzarella or Monterey jack cheese
Red or yellow pepper rings, sliced thin (optional)
Make lasagna noodles as directed; drain and set aside.
Make cottage cheese mixture by stirring together the eggs, cottage
cheese, parsley and a black pepper. Set aside.
To make the chicken mixture: In a large skillet, put a little margarine
or oil to coat bottom, then add onions, red and green peppers, and
garlic and cook and stir over medium heat until tender. Stir in
the tomato sauce, enchilada sauce, chili powder, cumin, black pepper,
green chiles and jalapenos. Bring to a boil, then reduce the heat.
Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
Put on low and and cover and the chicken. Stir and allow the flavors
to come together. Cook, stirring occasionally for 15 to 20 minutes.
Turn off heat and let sit.
Lightly spray a 13 x 9-inch baking pan.
Heat oven to 350 degrees F.
To assemble the lasagna, place a little of the sauce on the bottom
to coat the pan. Then place about 4 or 5 lasagna noodles down first.
Then spread half of the cottage cheese mixture over the noodles.
Top with about half of the chicken/sauce mixture, and cover with
each of the cheeses separately. Repeat with noodles, remaining cottage
cheese mixture, and chicken/sauce, then more cheese. Leave just
enough sauce and cheese to cover the third and final layer of noodles.
Place the remaining noodles on top with a coating of sauce and remainder
of cheese. Top with thin slices of red, yellow, or green pepper
Bake for about 50 minutes or until bubbly.
Let stand for 10 to 15 minutes before cutting and serving.