Chicken, Roasted Red Pepper and Goat Cheese Lasagna

Submitted by Paris D

"From Closet Cooking"

 

• Ready In: 1hr 40mins
• Ingredients: 24
• Serves: 12

ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 garlic cloves, chopped
• 1⁄2 teaspoon red pepper flakes (optional)
• 1 (14 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 1 tablespoon balsamic vinegar
• 1 teaspoon oregano
• salt, to taste
• pepper, to taste
• 2 cups chicken, cooked and shredded
• 1 1⁄2 cups parsley, chopped
• 15 lasagna noodles
• 1⁄4 cup butter
• 1⁄4 cup flour
• 2 cups milk
• 1⁄4 teaspoon nutmeg (optional)
• 6 ounces goat cheese
• 1⁄2 cup basil, sliced
• 3 large roasted red peppers
• 15 ounces part-skim ricotta cheese
• 1 cup feta, crumbled
• 1 cup mozzarella cheese, shredded
• 1⁄2 cup parmesan cheese, grated

directions

1. Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
2. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
3. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
4. Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.
5. Mix in the chicken and parsley and set aside.
6. Start cooking the noodles as directed on the package.
7. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
8. Mix in the flour and let simmer until it returns to a light golden brown.
9. Mix in the milk, nutmeg and goat cheese and heat until it thickens.
10. Lightly grease the bottom of a 9"x13" inch baking dish.
11. Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.
12. Place another layer of noodles over the tomato sauce.
13. Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.
14. Spoon half of the ricotta in small spoonfuls over the noodles.
15. Spoon 1/3 of the bechamel sauce over the layer.
16. Place another layer of noodles over this.
17. Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.
18. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.