1 (16 oz.) pkg. lasagne
1 lb. boned chicken breasts, cut into pieces
2 tbsp. oil
1 med. green pepper, chopped
1/4 c. chopped onion
2 tsp. chili powder
1 (15 oz.) Ricotta cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 egg
1 (16 oz.) jar salsa
1 c. (4 oz.) shredded Cheddar cheese
Sour cream
Sliced olives
Chopped tomato

Add lasagne, one strip at a time, to a large pot filled with enough rapidly boiling water for lasagne to move freely (salt water if desired). Cook uncovered, stir occasionally 8 to 10 minutes. Drain, rinse with cold water, drain and lay flat in single layer until ready to use.

Lightly brown chicken in hot oil. Add peppers and onion; cook until tender. Remove from heat. Stir chili powder, cheese and egg. Spoon 1/3 cup mixture on one end of each noodle and roll up. Place in greased 13 x 9 inch baking dish. Pour salsa over roll-ups. Cover and bake at 350 degrees for 25 minutes. Uncover and sprinkle with Cheddar cheese and bake 5 minutes longer until cheese melts. Serve with sour cream, olives and tomato. Makes 8 servings.