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1
Combine: 2 lg.
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2
Large eggs (or possibly substitute egg beaters or possibly Second Nature) 1/3 c. minced parsley 1 can (4 ounce.)
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3
canned diced green chilies
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4
Pour oil into a 4 to 5 qt pan over medium heat; when warm, add in onion, garlic and bell pepper.
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5
Cook, stirring often, till onion is limp, about 10 min.
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6
Add in salsa, pepper, chili pwdr and cumin; bring to boil.
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7
Reduce heat and simmer, uncovered, stirring often, till sauce is reduced to 4 c., about 10 min.
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8
Meanwhile, in a 5 to 6 qt pan, cook lasagna, uncovered, in 3 qts boiling water till tender to bite, about 10 min; drain well.
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9
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.
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10
Spoon 1/2 the cooked sauce over the chicken, then sprinkle with 1/2 the shredded cheeses.
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11
Repeat layers, using remaining noodles, cheese filling, chicken, sauce and shredded cheeses.
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12
If made ahead, cover and refrigerateas long as 1 day.
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13
Bake, covered, in a 375 degree oven till mix is warm throughout, 45 to 50 min (about 55 min if chilled).
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14
Let stand, uncovered, 5 - 10 min, then cut in rectangles; lift out with a spatula.
