SAUCE:

2 tbsp. oil
1 med. onion, chopped
2 cloves garlic
2 cans tomato soup
10 oz. enchilada sauce (mild)
1 1/2 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder
1 tsp. ground cumin
1 (8 oz.) pkg. lasagna

FILLING:

1 pt. sm. curd cottage cheese
2 eggs
1/3 c. parsley, chopped
2-4 tbsp. green chili, diced
4 c. turkey or chicken, diced
6 oz. each Jack cheese and cheddar cheese

Add oil to medium size pan. Saute first 2 ingredients. Drain off oil. Add tomato soup, enchilada sauce, salt, pepper, chili powder and cumin. Bring to a boil, then simmer 15-30 minutes.

While simmering, prepare lasagna according to package directions. Prepare turkey or chicken. Combine cottage cheese, eggs, parsley, green chili and set aside. Layer bottom of large baking dish with lasagna noodles; meat, sauce, filling, top with cheeses. Repeat for second layer. Bake at 350 degrees for 1 hour.

NOTE: This is a great freezing dish. Freeze before cooking or after. I use chicken breasts and just boil them until meat will separate from the bone. Using this method, this goes together very quickly.