Mexican Chicken Lasagna Recipe

• 2 tbsp. salad oil
• 1 med. sized onion
• 2 cloves garlic, chopped or possibly pressed
• 1 med. red bell pepper, stemmed, seeded & minced
• 2 jars (16 ounce. each) mild salsa
• 2 tbsp. chili pwdr
• 1 teaspoon grnd cumin
• 1 pkg. (10 ounce.) dry lasagna
• Cheese Filling (recipe follows)
• 4 c. bite-size pcs cooked chicken
• 1 c. (1/4 pound each) shredded sharp cheddar cheese & Jack cheese

1. Combine: 2 lg.
2. Large eggs (or possibly substitute egg beaters or possibly Second Nature) 1/3 c. minced parsley 1 can (4 ounce.)
3. canned diced green chilies
4. Pour oil into a 4 to 5 qt pan over medium heat; when warm, add in onion, garlic and bell pepper.
5. Cook, stirring often, till onion is limp, about 10 min.
6. Add in salsa, pepper, chili pwdr and cumin; bring to boil.
7. Reduce heat and simmer, uncovered, stirring often, till sauce is reduced to 4 c., about 10 min.
8. Meanwhile, in a 5 to 6 qt pan, cook lasagna, uncovered, in 3 qts boiling water till tender to bite, about 10 min; drain well.
9. 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.
10. Spoon 1/2 the cooked sauce over the chicken, then sprinkle with 1/2 the shredded cheeses.
11. Repeat layers, using remaining noodles, cheese filling, chicken, sauce and shredded cheeses.
12. If made ahead, cover and refrigerateas long as 1 day.
13. Bake, covered, in a 375 degree oven till mix is warm throughout, 45 to 50 min (about 55 min if chilled).
14. Let stand, uncovered, 5 - 10 min, then cut in rectangles; lift out with a spatula.
15. Serves 8 to 9.

salad oil, onion, garlic, red bell pepper, salsa, chili pwdr, grnd cumin, lasagna, bitesize pcs cooked chicken, cheddar cheese

Taken from cookeatshare.com/recipes/mexican-chicken-lasagna-34029 (may not work)