Make lasagne noodles and set aside

Prepare Chile- Cheese Filling by combining all ingredients and mixing well

Set aside

Heat oil in a 4 to 5-quart pan over medium heat; add onion, garlic, and bell pepper

Cook, stirring often, until onion is soft but not brown for about 8 to 10 minutes

Add salsa, pepper, chili powder, and cumin; bring to a boil

Reduce heat and boil gently, uncovered, stirring often, until mixture is reduced to 1 quart or about 10 minutes

Meanwhile, cook lasagne until al dente, drain, rinse with cold water, and drain well again

Arrange half the lasagne over bottom of a 9 x 13-inch baking dish; spread with half the the Chile-Cheese Filling, then cover with half the chicken

Spoon half the sauce over chicken; sprinkle with 1/2 cup each of the Cheddar and jack cheeses

Repeat layers, using remaining lasagne, filling, chicken, sauce, and shredded cheeses

(At this point, you may cover and refrigerate for up to 1 day.) Bake, covered, in a 375?F

oven until lasagna is bubbly and hot in center, about 45 to 50 minutes (55 minutes if refrigerated)

Uncover and let stand for 5 minutes;