2 tbsp. salad oil
2 cloves garlic, minced or pressed
2 (16 oz.) jars mild salsa
1/2 tsp. pepper
1 tsp. ground cumin
4 c. bite size cooked chicken
1 med. size onion, chopped
1 med. size red bell pepper, stemmed, seeded & chopped
2 tbsp. chili powder
1 (10 oz.) pkg. dry lasagna
1 c. (1/4 lb. each) shredded sharp cheddar & Jack cheese

CHEESE FILLING: Combine 2 cups small curd cottage cheese, 2 large eggs, 1/3 cup chopped parsley and 1 (4 oz.) can 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 a 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"x13" baking dish; spread 1/2 of 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 of 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, uncovered 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 into rectangles; lift out with a spatula. Makes 8 or 9 servings.