Roasted Red Pepper and Chicken Lasagna

"The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs."
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Ready In:
1hr 15mins




  • Roast red peppers (see Recipe #18589 for instructions).
  • Boil lasagna noodles according to package directions.
  • Steam chicken, cut into thin pieces.
  • Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
  • Add half the chicken chicken and 1/2 cup cheese and toss well.
  • Add milk, stir and raise to medium high heat for about 2 minutes.
  • To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
  • Turn off heat, return mixture to skillet and mix well.
  • In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
  • Top with remaining 1/2 cup of cheese.
  • Bake at 350 just until hot.

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  1. A LOT of effort. It seemed like it was going to be bland, so we added spinach and a pinch of cayenne pepper. It also was very watery, so we added 1/2 package of neufchatel and a couple of spoonfuls of light sour cream to thicken it up. Even with these additions, it was bland enough that we probably won't make it again. It also takes forever to make.


My rating system: 5 stars: Everyone loved it, no exceptions. A recipe that is unique and impressive, that I would serve at a dinner party with no substitutions. 4 stars: Everyone loved it, no exceptions. A solid recipe that is not really unique or impressive, but one that I will make often with little, if any substitution. 3 stars: Some people liked it, some didn't. A solid base recipe that I will make again, but I will probably experiment a little to see if I can improve it. 2 stars: OK, but nobody really liked it-people nibbled at it and the leftovers went uneaten. 1 star: This dish was thrown away uneaten, and it's not worth trying to "fix".
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