Julie's Mexican Chicken Lasagna

Ingredients

1/2 to 3/4 of a 1lb box of lasagna noodles
olive oil
2-4 stalks of celery chopped
3-4 carrots chopped
1/2 to 1 onion chopped (or dried chopped onion if you don't have fresh)
3/4 to 1 lbs shredded cooked chicken
1/4 cup chopped roasted poblano pepper
1 tablespoon minced garlic (or to taste)
2 cans mexican style stewed tomatoes
1 can tomato soup
couple of pinches ground cumin
couple big pinches of whole leaf oregano
2 cups or so of shredded mozzarella
2 -4 cups of shredded cheddar or cheddar mix cheese

Preheat oven to 350 degrees. Cook lasagna according to package directions. Saute onions, celery in olive oil, add carrots and  continue to saute until softened. Add in poblano peppers and garlic, saute until fragrant. Add in mexican style stewwed tomatoes and tomato soup. Add in cumin and oregano and chicken. Simmer until tomatoes are softened and sauce starts to thicken. In 9 by 13 baking dish layer a bit of sauce in the bottom then noodles, sauce and cheeses, repeat until out of room, noodles or both. End with the cheese. Bake for about 15 to 20 minutes until bubbly. Finish off by turning on the broiler until the cheese on top sizzles and just starts to brown.