Mexican Lasagna

Preheat the oven per the lasagna noodle box, and preheat a large skillet to medium-high heat with the oil. Add the bell pepper, onion, seasoning salt, cumin, and chili powder. Stir to combine and cook for 3-5 minutes until the vegetables are browned at the edges and slightly softened. Turn off the heat and set aside.

Make the sauce by combining the tomato sauce and enchilada sauce in a bowl. Taste, and add as much hot sauce as you’d like.

Make the lasagna. In a baking dish (see note below regarding dish size), spoon a small amount of sauce. Then, cover with a layer of noodles. Spoon some more sauce over the noodles, then spread on half the chicken, half the veggies, and 1/3 of the cheese. Then, repeat: noodles, sauce, the remaining chicken and veggies, and another 1/3 of the cheese. Top with a final layer of noodles, sauce, and the rest of the cheese.

Bake the lasagna per the package directions, about 45 minutes, until the noodles are cooked through, the lasagna is bubbly, and the cheese is slightly browned. Remove dish from oven. Let the lasagna rest for 15 minutes before cutting. Top with cilantro if desired.

Notes:
– I used a baking dish that is slightly smaller than a 9×13 dish. If you use a full 9×13, the layers may be a bit thin, but the lasagna will still be delicious!

Since there are only 2 layers of filling, you may not use all of the lasagna noodles. Just use how many you need!

Vegetarian variation: Omit the chicken and sub 3 cups extra veggies of your choice. Add to the skillet when you cook the peppers and onions.