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

CHEESE FILLING:

Combine: 2 lg. eggs (or substitute egg beaters or Second Nature) 1/3 c. chopped parsley 1 can (4 oz.) 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 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 x 13 inch baking dish; spread 1/2 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 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, covered, 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 in rectangles; lift out with a spatula. Serves 8 to 9.