Roasted Red Pepper and Chicken Lasagna

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READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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