Tex Mex Lasagna Awesome

This recipe according to my mother is officially known as "Brenda's Chicken Lasagna." Now, I don't know who Brenda is but she gets full credit for making something delicious and different. I love this recipe because it's a crowd pleaser and it freezes easily to make great lunches.

1 pkg lasagna noodles (I use gluten free)
1 Tbsp vegetable oil
2 cloves garlic, crushed
1 onion (optional)
1 chopped red or green pepper
350 ml salsa sauce (or more)
375 ml meatless spaghetti sauce (or more)
1 1/2 tsp cumin
2 cups drained ricotta cheese
2 eggs
1 Tbsp jalapeno pepper, chopped
1/2 tsp chopped coriander
4 cups cubed cooked chicken (the pre-cooked deli chicken at the grocery store makes this quick)
1 1/2 cups grated cheddar cheese
1 1/2 cups grated mozzarella cheese

Cook your noodles to the directions on the box! Set oven to 375 deg F.

Fry up garlic, pepper and onion in oil to soften. This takes 3-5 minutes. Stir in salsa, spaghetti sauce, and cumin. (I find that that I like more sauce so I often throw more salsa and spaghetti than it calls for). Bring to a boil and simmer for 6-7 minutes. Set aside.

Mix ricotta cheese, eggs, coriander, jalapeno in bowl. Set aside.

Mix together cheddar and mozzarella cheeses. Set aside.

In a 9 x 13 pan place a layer of noodles in the bottom. Layer with 1/2 the tomato sauce mix. Spread in dots 1/2 the ricotta cheese mix and top with half the chicken. Sprinkle 1/2 of the cheese mix. Repeat!

Cook in oven for 35-40 minutes. Full recipe serves 8.