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1
Cook lasagna according to package.
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2
Drain and set aside.
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3
Spray a 9x9 and a 9x5 pan with cooking spray.
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4
Mix tomato sauce, green chiles, taco seasoning, garlic powder, cumin, oregano and dried onions in a large bowl, set aside.
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5
Heat large saute pan.
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6
Add oil, if desired.
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7
Add onion and red pepper, cook until soft but not brown.
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8
Add garlic near the end, do not let it burn.
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9
Add chopped chicken and cook until heated through.
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10
Make a lasagna in each pan with these steps (cutting the noodles to fit the pans if necessary):
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11
Cover the bottom of the pan with a thin layer of sauce.
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12
Put a layer of noodles on the sauce.
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13
Add a thin layer of chicken and vegetables on the top of that.
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14
Cover with a thin layer of sauce.
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15
Add a layer of cheese.
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16
Layer noodles, chicken mixture , cheese and sauce again.
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17
Add another layer of noodles and sauce on top.
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18
Freeze one pan of lasagna (or both pans if youre not going to eat them now).
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19
To heat: preheat oven to 350F.
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20
Cook fresh lasagna for about 40 minutes or frozen for about 60 minutes (maybe a little longer), until sauce is bubbly.
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21
Add a layer of cheese, and cook for 5-10 minutes more.
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22
Let lasagna stand for 5 minutes before serving.
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23
Garnish with chopped scallions and cilantro.
