Lasagna with Chicken and Peppers

Recipe by Charity Lomax
READY IN: 6hrs 45mins




  • For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
  • Seed and chop the tomatoes, reserving 1 cup of juice.
  • Mince 1 tablespoon herbs.
  • For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
  • Chop 2 cup parsley and 1/2 cup basil.
  • For the pepper sauce, heat olive oil in large frying pan.
  • Add half of the onions and pepper and cook until soft, aobut 15 mins.
  • Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
  • Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
  • Season to taste.
  • The pepper sauce can be made one week ahead.
  • For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
  • Cut the prosciutto in 1/2 inch pieces.
  • Heat 4 tablespoons of the butter in a large frying pan over medium heat.
  • Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
  • Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
  • Remove from pan and cool.
  • Cut chicken into 1/2 inch dice.
  • In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
  • Add to chicken.
  • In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
  • Add the remaining onions and peppers.
  • Saute until soft, about 5 minutes.
  • Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
  • Whisk in chicken stock and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add the chicken mixture and heavy cream and season to taste with salt and pepper.
  • Chicken sauce can be made several days ahead.
  • Boil the spinach noodles according to package directions and cook until tender.
  • If using fresh, cook in batches for about 2 minutes a batch.
  • Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
  • Grate parmesan and fontina cheeses.
  • Butter four 9 by 13 inch lasagna pans or large oval pans.
  • Pour a layer of hte pepper sauce into each pan.
  • Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
  • Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
  • Repeat the process 3 more times ending with the pepper sauce and cheeses.
  • Cover with foil.
  • Lasagne at this point can be made a day ahead.
  • Cooking and serving: Heat oven to 375 F.
  • Bake lasagne in a preheated oven until cooked through, about 45 mins.
  • Allow lasagne to rest for 15 mins.
  • before cutting and serving.