1 (16 oz.) jar mild salsa
1 (16 oz.) jar medium salsa
1/2 tsp. ground black pepper
2 tbsp. chili powder
1 tsp. ground cumin
2 cloves of garlic, minced
1 (10 oz.) pkg. dry lasagne noodles
2 c. nonfat cottage cheese
2 eggs
1/3 c. chopped fresh parsley
1 (4 oz.) can diced green chiles
4 c. diced cooked chicken
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese

Pour both jars of salsa into a large non-aluminum saucepan. Add the pepper, chili powder, cumin, and garlic. Bring to a boil; reduce the heat and simmer uncovered, stirring often, until the sauce is reduced to 4 cups, about 10 minutes. Meanwhile, cook the lasagne noodles according to package directions and drain well.

Preheat the oven to 375°F. Lightly coat a 13 x 9 inch baking dish with vegetable oil cooking spray. Combine the cottage cheese, eggs, parsley, and chiles; mix well and set aside.

Arrange half the cooled lasagne noodles in the bottom of the prepared baking dish. Spread half the cottage cheese mixture over the pasta, then half the cooked chicken, then half the salsa mixture. Sprinkle half the shredded cheeses on top. Repeat the layering steps, ending with the shredded cheeses.

Bake, uncovered until bubbly and heated thorough, about 45 to 50 minutes. Let stand uncovered for 10 minutes before cutting.

Serves 8 to 12.