Mexican Chicken Lasagne

This recipe is from my sister-in-law Clarissa. She made it for us a few years ago. It is very good! I just came across the recipe she e-mailed to me and thought I had better post it.

2 tbsp. Vegetable oil
1 large Onion
2 cloves of garlic, minced or pressed
1 bell pepper, seeded and chopped
2 cans(10-3/4oz.each) condensed tomato soup
1 can (10oz.) Enchilada sauce
1-1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. ground cumin
1 pkg. (10oz.) lasagne, cooked and drained
4 cups cooked chicken, cut into bite size pieces
6oz. sliced sharp cheddar cheese
6oz. sliced jack cheese
*Cheese Filling Recipe*
In a bowl, stir together 1 pint (2cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3 to 4 tbsp. diced canned green chilies.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell 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 10min.); 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 . (at this point, you may cool, cover, and refrigerate until next day.)
Bake, covered, in a 375* oven for 35min. (50min, if refrigerated) or until bubbly. Let stand, uncovered, for about 5 min before cutting into squares. Makes 10-12 servings.