Mexican Chicken Lasagna

• 1 (10 oz.) pkg. lasagna noodles
• 4 egg whites, lightly beaten
• 3 c. fat-free cottage cheese
• 1/3 c. chopped parsley
• 3 Tbsp. canned, diced green chili peppers
• 1 c. chopped onions
• 1 sweet red or green pepper, chopped
• 2 cloves garlic, minced
• 2 (10 3/4 oz.) cans 99% fat-free tomato soup
• 1 (10 oz.) can enchilada sauce
• 1 Tbsp. chili powder
• 1 tsp. ground cumin
• 1/4 tsp. black pepper
• 4 c. cooked chicken breasts (torn in bite-size pieces)
• 1 1/2 c. shredded fat-free sharp Cheddar cheese
• 1 c. shredded fat-free Monterey Jack cheese
• sweet purple or green pepper rings (optional)

1. Cook noodles and drain; then set aside.
2. While noodles are cooking, stir together egg whites, cottage cheese, parsley and chili peppers in a medium bowl; set aside.

lasagna noodles, egg whites, cottage cheese, parsley, green chili peppers, onions, sweet red, garlic, tomato soup, enchilada sauce, chili powder, ground cumin, black pepper, chicken breasts, cheddar cheese, cheese, sweet purple

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1083172 (may not work)