Betty Crocker's creamy chicken lasagna is a good recipe that uses pepper, onion and four types of cheeses. The recipe takes a little under 2 hours to make, and it yields 8 servings.
To make it, melt 1 tablespoon of butter in a saucepan over medium-high heat. Add in 3/4 cup of chopped green bell pepper and 3/4 cup of chopped onions, and cook them in the butter while stirring occasionally until they're crisp and tender. Remove the pan from the heat, and stir in 1/3 cup of milk, 2 cans of condensed cream of chicken soup, 1/2 teaspoon of dried basil leaves and 1/4 teaspoon of pepper.
Place 4 cooked lasagna noodles in a baking dish sprayed with cooking spray. Top them with 1 cup of the soup mixture in addition to 1/2 of a container of small-curd cottage cheese, 1 1/2 cups of diced cooked chicken, 2/3 cup of shredded mozzarella cheese and 1/3 cup of shredded Cheddar cheese. Repeat the layers once, and finish by placing the final 4 lasagna noodles over the top. Top them with the remaining soup mixture, 2/3 cup of mozzarella cheese and 1/3 cup of Cheddar cheese, and sprinkle 1/2 cup of grated Parmesan cheese over the top. Bake the lasagna uncovered in an oven preheated to 350 F for 50 to 55 minutes, or until it bubbles.