Mexican chicken lasagna btvc62a

2 tb Veg. oil
      1    Lg onion; chopped
      2    Cloves garlic; minced
      1    Red/green bell pepper
           Seeded and  chopped
      2 cn Condensed tomato soup
     10 oz Enchilada sauce; Rosarita
  1 1/2 ts Salt
    1/2 ts Pepper
      2 tb Chili powder
      1 ts Ground cumin
           Cheese Filling*
     10 oz Lasagne**
      4 c  Cooked chicken or turkey
           Cut into bite-size pieces
      6 oz Sharp Cheddar; sliced
      6 oz Jack Cheese; sliced
 
  **Cook lasagna according to package directions. Heat oil in a wide frying
  pan over medium heat. Add onion, garlic, and red or green pepper; cook,
  stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper,
  chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened
  (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch
  baking dish and spread with a thin layer of sauce. Arrange half the lasagne
  noodles in an even layer over sauce. Spread half the cheese filling over
  noodles and top with half the remaining sauce. Arrange half the chicken
  pieces over sauce and top with half the sliced cheeses. Repeat layering,
  ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or
  until bubbly. Let stand, uncovered, for about 5 minutes before cutting into
  squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2
  eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles.
  Ole! Rita in Scottsdale