Recipe: Mexican Chicken Lasagna (using lasagna noodles and cottage cheese, chiles and cilantro)

MEXICAN CHICKEN LASAGNA

10 oz uncooked lasagna noodles
FOR THE SAUCE:
2 tbsp. vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 red or green bell pepper, seeded and chopped
2 cans (10 3/4 oz. each) condensed cream of tomato soup
10 oz enchilada sauce (Rosarita brand, if available)
1 1/2 tsp salt
1/2 tsp ground black pepper
2 tbsp chili powder
1 tsp ground cumin
FOR THE CHEESE FILLING:
1 pint small curd cottage cheese
2 eggs
1/3 cup chopped fresh cilantro
3 to 4 Tbsp. diced canned green chiles.
FOR THE LASAGNA:
4 cups cooked chicken or turkey, cut into bite-size pieces
6 oz sharp Cheddar, sliced
6 oz Jack cheese, sliced

Cook Lasagna according to package directions; drain.

TO PREPARE THE SAUCE:
Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in (undiluted) soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.

TO PREPARE THE CHEESE FILLING:
Stir together cottage cheese, eggs, cilantro, and chiles.

TO PREPARE THE LASAGNA:
Grease a 9x13-inch baking dish 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 noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices.

Bake uncovered in a 375 degree F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 10 minutes before cutting into squares.

Makes 8 servings
Adapted from source: Rita in Scottsdale, 1990's