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1
Make lasagne noodles as directed and drain and set aside.
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2
Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper.
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3
Set aside.
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4
To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.
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5
then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender.
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6
Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chilis, and jalepenos.
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7
Bring to a boil, then reduce the heat.
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Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.
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9
Put on low and and cover and the chicken to it.
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stir and allow the flavors to come together.
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Do this for about another 15- 20 minutes.
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12
Turn off heat and let sit.
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13
Lightly spray a 13 x 9 baking or cake pan.
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14
To assemble the lasagna, place a little of the sauce on the bottom to coat the pan.
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15
Then place about 4 or 5 lasagne noodles down first.
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16
Then spread half of the cottage cheese mixture over the noodles.
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Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately.
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18
Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce.
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then more cheese.
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20
Leave just enough sauce and cheese to cover the third and final layer of noodles.
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21
So you put the remaining noodles on top with a coating of sauce and remainder of cheese.
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22
Then you place the thin slices of red, yellow, or green pepper for garnish.
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23
Bake about 50 minutes or until bubbly.
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24
Let stand 10- 15 minutes before cutting and serving.
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25
The oven should be preheated to 350 degrees.
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26
Enjoy!
