1 box lasagne pasta

1 1/2 c. cooked, chopped chicken

1 28 oz can ground peeled tomatoes

1 16 oz jar of salsa

2 c. frozen corn kernels

2 tsp chilli powder

1 tsp oregano

4 c. shredded cheese

Cook lasagne, drain and cool. Combine chicken, tomatoes, salsa, corn, chilli powder, and oregano. Let simmer for ten min. Spread 1 c. of sauce over bottom of a 9x13 baking dish. Next, layer pasta to cover then cover pasta with sauce and 1 c. cheese. Repeat twice and finish with sauce and cheese on top. Bake, covered at 375* for 30 min. Remove foil for last ten min. of cooking. Let stand for 5 min before cutting.