Ingredients
2 tbsp oil
1 lrg onion
2 cloves garlic minced
1 red or green bell pepper seeded and chopped
2 cans (10 3/4 oz)condensed tomato soup
1 can (10 oz) enchilada sauce (hot or mild to taste)
1 tsp salt
2 tsp pepper
2 tbsp chili powder
1 tsp cumin
1 pkg lasagna noodles cooked and drained according to pkg.
4 c chopped cooked turkey or chicken
2 c tex mex shredded cheese mixture
Preparation
In large frying pan heat oil. Add onion, garlic and peppers. Cook stirring often until onions are soft. Add both cans of soup (concentrated), enchilada sauce, salt and pepper, chili powder and cumin. Simmer uncovered about 10 minutes or until thickened. Stir often to prevent sticking.
Pour small amount of sauce to lasagna pan to prevent noodles from sticking, Cover bottom with noodles, spread with 1/3 portion of cottage cheese filling then 1/3 sauce, 1/3 diced chicken and 1/3 grated tex mex cheese. Repeat layers.
Bake covered for 40 minutes or until bubbling. Remove cover and bake 10 more minutes until brown and bubbly.
Let stand for 10 minutes before serving.
