Instructions: If using very fresh pasta, it does not need to be cooked before assembling the lasagne. Cook dried pasta in a large pot of boiling, salted water until al dente. Drain well, rinse under cold water, then reserve pasta.

To make the sauce, heat the oil and cook the onions, peppers, and garlic over medium-low heat, stirring often, for about 5 minutes until vegetables begin to soften. Add the chili powder and cook, stirring, for 1 minute. Stir in the cumin and oregano, then tomatoes with their juice. Bring to a simmer, breaking up the tomatoes with the side of a spoon. Simmer over low heat, uncovered, for about 15 minutes. Taste and season with salt if needed.

To make the filling, stir together the ricotta, egg, cilantro, parsley, and cayenne.

To assemble the lasagne, use an attractive 3- to 4-quart baking dish (not aluminum), such as a 10- by 14-inch lasagne pan or a 9- by 13-inch casserole, though it is not necessary that it be rectangular. Spread a thin layer of sauce on the bottom of the dish, then make a layer using one-third of the pasta, then a layer of one-half of the ricotta filling. Combine the Monterey Jack and Cheddar cheeses and sprinkle one-third of the mixture over the ricotta mixture. Top with one-third of the remaining sauce. Make another layer with half of the remaining pasta, all of the remaining ricotta filling, half the remaining shredded cheeses, and half the remaining sauce. Top with the remaining pasta and sauce. Reserve remaining shredded cheeses. (Can assemble a day ahead. Cover with plastic wrap and refrigerate. Return to room temperature to bake.)

When ready to bake, preheat oven to 350 degrees. Bake, covered, for 40 minutes. Uncover, sprinkle with remaining shredded cheeses and the optional jalapenos, then bake 10 minutes more, until cheese is melted and bubbly. Let lasagne stand about 10 minutes to firm up before cutting into squares.

This recipe serves 6 to 8.

Comments: Happily, pasta is no longer limited to Italian cooking. With the increased availability of pasta sheets, imaginative cooks are using them for all sorts of wonderful dishes. If you have guests with varying degrees of heat tolerance, sprinkle only half of the lasagne with the chopped jalapenos, if you wish.

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