Cook lasagna noodles according to the directions on the package.
While the noodles are cooking stir together the egg whites, cottage cheese, parsley and the chili peppers in a medium bowl. Set aside.
Lightly spray a large skillet with a no stick spray. Add the onions, peppers and garlic. Cook over medium heat until tender.
Stir in condensed soup, enchilada sauce, chili powder, cumin and black pepper. Bring to a boil, then reduce heat and simmer uncovered for about 10 minutes stirring often.
Preheat the oven to 375 degrees. Lightly spray a 13x9x2 baking pan with no stick spray. Place 4 lasagna noodles. Top with the half of the sauce mix, 2 cups of the chicken and half of both cheeses. Repeat with the remaining ingredients. Cover with foil and bake for about 50 minutes or until bubbly. Let stand for about 15 minutes before cutting
Added flavor Tip
For a more intense southwest flavor use a premixed fajita spice on the chicken and grill it before shredding it.