Chicken, Roasted Red Pepper and Goat Cheese Lasagna |
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Prep Time: 50 Minutes Cook Time: 50 Minutes |
Ready In: 100 Minutes Servings: 12 |
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From Closet Cooking 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.
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