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1
Preheat the oven per the lasagna noodle box, and preheat a large skillet to medium-high heat with the oil.
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2
Add the bell pepper, onion, seasoning salt, cumin, and chili powder.
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3
Stir to combine and cook for 3-5 minutes until the vegetables are browned at the edges and slightly softened.
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4
Turn off the heat and set aside.
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5
Make the sauce by combining the tomato sauce and enchilada sauce in a bowl.
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6
Taste, and add as much hot sauce as youd like.
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7
Make the lasagna.
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8
In a baking dish (see note below regarding dish size), spoon a small amount of sauce.
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9
Then, cover with a layer of noodles.
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10
Spoon some more sauce over the noodles, then spread on half the chicken, half the veggies, and 1/3 of the cheese.
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11
Then, repeat: noodles, sauce, the remaining chicken and veggies, and another 1/3 of the cheese.
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12
Top with a final layer of noodles, sauce, and the rest of the cheese.
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13
Bake the lasagna per the package directions, about 45 minutes, until the noodles are cooked through, the lasagna is bubbly, and the cheese is slightly browned.
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14
Remove dish from oven.
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15
Let the lasagna rest for 15 minutes before cutting.
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16
Top with cilantro if desired.
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17
Notes: I used a baking dish that is slightly smaller than a 9x13 dish.
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18
If you use a full 9x13, the layers may be a bit thin, but the lasagna will still be delicious!
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19
Since there are only 2 layers of filling, you may not use all of the lasagna noodles.
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20
Just use how many you need!
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21
Vegetarian variation: Omit the chicken and sub 3 cups extra veggies of your choice.
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22
Add to the skillet when you cook the peppers and onions.
