Southwest Chicken Lasagna

1 pkg lasagna noodles
4 egg whites
3 cups cottage cheese
¼ cup fresh chopped parsley
4oz green chili peppers, drained
1 teaspoon cumin
1 cup grated carrots
8oz black olives sliced
1 cup red pepper, diced
2 cloves garlic, minced
2 (10oz) can tomato soup
10oz enchilada sauce
1 tablespoon chili powder
¼ teaspoon pepper
8oz cheddar cheese – shredded
8oz Monterey Jack cheese – shredded
2-3 cups chicken, cooked and diced

Cook & drain noodles. Combine egg whites, cottage cheese, parsley, and green chili's. Set aside.

In a medium sauce pan, sauté red peppers and garlic. Stir in tomato soup, enchilada sauce, chili powder, carrots, cumin & pepper. Simmer uncovered for 10 minutes. Pre-heat the oven to 375* while sauce is simmering.

Coat a 9x13 glass dish with PAM. Place a layer of noodles in bottom of pan and coat with ½ the cottage cheese mixture, top with ½ of the chicken, then ½ of the sauce, then ½ of the cheese. Repeat layers.

Cover with foil and bake 50 minutes or until bubbly.

Cool for 15 minutes before slicing. Great served with fresh garlic bread!