Mexican Chicken Lasagna - cooking recipe

Ingredients

1 (10 oz.) pkg. lasagna noodles
4 egg whites, lightly beaten
3 c. fat-free cottage cheese
1/3 c. chopped parsley
3 Tbsp. canned, diced green chili peppers
1 c. chopped onions
1 sweet red or green pepper, chopped
2 cloves garlic, minced
2 (10 3/4 oz.) cans 99% fat-free tomato soup
1 (10 oz.) can enchilada sauce
1 Tbsp. chili powder
1 tsp. ground cumin
1/4 tsp. black pepper
4 c. cooked chicken breasts (torn in bite-size pieces)
1 1/2 c. shredded fat-free sharp Cheddar cheese
1 c. shredded fat-free Monterey Jack cheese
sweet purple or green pepper rings (optional)

Preparation

Cook noodles and drain; then set aside.
While noodles are cooking, stir together egg whites, cottage cheese, parsley and chili peppers in a medium bowl; set aside.