Recipe ingredients:

* 2 yellow bell peppers, halved, cored and seeded
* 1 cup bottled green salsa
* 9 no-boil lasagna noodles
* 1 cup sour cream
* 1 cup milk
* 1 large egg
* 2 teaspoons all-purpose flour
* 2 cups shredded cooked chicken
* 2 cups fresh cilantro leaves, chopped
* 1 1/2 cups shredded Monterey jack cheese
* 1 (15 ounce) can whole corn, drained

Recipe method:

* Place pepper halves over fire or on broiler pan rack, cut sides down.
* Broil of char until skins are mostly charred.
* Remove peppers to a saucepan, cover and let stand 10 minutes.
* Pull charred skin from peppers, then cut peppers in 1 1/2-inch pieces.
* Heat oven to 350 degrees F. Have a 13 x 9-inch baking dish ready.
* Spread 1/4 cup salsa over bottom of baking dish.
* Top with 3 noodles placed crosswise, leaving 1 inch between each.
* Whisk sour cream, milk, egg and flour in a medium bowl until blended.
* Pour 2/3 cup sauce over the noodles to cover.
* Scatter chicken, then 1/4 cup cilantro over top.
* Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa.
* Cover with 3 more noodles and another 2/3 cup sauce.
* Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro.
* Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
* Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes.
* Uncover and sprinkle with remaining cilantro.

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