Southwestern Chicken Lasagna

1 (16 ounce) package lasagna noodles
2 eggs
24 ounces small curd cottage cheese
Chopped parsley (optional)
1 small can green chile peppers, chopped
Jalapeno peppers (as per your taste, chopped)
2 cloves garlic (minced)
1 cup chopped onions
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 (15 ounce) cans tomato sauce
1 (10 ounce) can enchilada sauce
2 tablespoons chili powder
1 teaspoon comino (cumin)
1/2 teaspoon black pepper
4 to 6 chicken breasts, cooked and cut into bite-size pieces
8 ounces shredded sharp Cheddar cheese
8 ounces shredded mozzarella or Monterey jack cheese
Red or yellow pepper rings, sliced thin (optional)

Make lasagna noodles as directed; drain and set aside.

Make cottage cheese mixture by stirring together the eggs, cottage cheese, parsley and a black pepper. Set aside.

To make the chicken mixture: In a large skillet, put a little margarine or oil to coat bottom.. then add onions, red and green peppers, and garlic and cook and stir over medium heat until tender. Stir in the tomato sauce, enchilada sauce, chili powder, cumin, black pepper, green chiles and jalapenos. Bring to a boil, then reduce the heat. Simmer, uncovered, for about 10 to 15 minutes, stirring frequently.

Put on low and and cover and the chicken. Stir and allow the flavors to come together. Cook, stirring occasionally for 15 to 20 minutes. Turn off heat and let sit.

Lightly spray a 13 x 9-inch baking pan.

Preheat oven to 350 degrees F.

To assemble the lasagna, place a little of the sauce on the bottom to coat the pan. Then place about 4 or 5 lasagna noodles down first. Then spread half of the cottage cheese mixture over the noodles. Top with about half of the chicken/sauce mixture, and cover with each of the cheeses separately. Repeat with noodles, remaining cottage cheese mixture, and chicken/sauce, then more cheese. Leave just enough sauce and cheese to cover the third and final layer of noodles.

Place the remaining noodles on top with a coating of sauce and remainder of cheese. Top with thin slices of red, yellow, or green pepper for garnish.

Bake about 50 minutes or until bubbly. Let stand 10 to 15 minutes before cutting and serving.