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.
Provided by cookin from scratch
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- 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.
ROASTED RED PEPPER & CHICKEN LASAGNA
One bite of this amazing lasagna and you'll feel like you're at a gourmet Italian restaurant. Basil, rosemary, thyme, and balsamic vinegar all work together to boost the mouthwatering flavours of this vegetable-packed dish.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 10
Number Of Ingredients 26
Steps:
- Preheat oven to 350°F (175°C).
- Heat oil in a non-stick skillet over medium heat. Sauté onion, garlic and red pepper flakes for a few minutes. Add the ground chicken. Use the back of a wooden spoon to break up the ground chicken into smaller pieces as it cooks. Sauté for about five minutes.
- Puree the canned diced tomatoes. Add to pot along with the tomato paste, tomato sauce, mushrooms, water, spinach and balsamic vinegar. Season with parsley, black pepper and pesto. Cover and bring to a boil. Simmer 30 minutes on low.
- In a food processor, combine the eggs, cottage cheese, rosemary, thyme and nutmeg and process until smooth.
- Grate the mozzarella cheese and set aside.
- To assemble, spoon 1 ½ cups (375 mL) of the meat mixture onto the bottom of an oiled baking pan or slow cooker. Top with 5-6 noodles, breaking to fit and overlapping as necessary. Top noodles with 1 ½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Romano cheese, then a layer of red peppers and basil leaves. Save half the peppers and basil leaves for the next layer. Repeat with another layer of sauce, noodles and cottage cheese mixture ending with roasted red peppers and basil leaves and until all the ingredients are used. Finish with grated mozzarella cheese and any remaining Romano. Sprinkle with dried basil. Bake in preheated oven for 60 minutes or until noodles are tender and the top is slightly browned.
Nutrition Facts :
CHICKEN AND ROASTED RED BELL PEPPER LASAGNA
Make and share this Chicken and Roasted Red Bell Pepper Lasagna recipe from Food.com.
Provided by Brookelynne26
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
- Preheat oven to 350°F.
- Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
- Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
- Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.
Nutrition Facts : Calories 383, Fat 27.9, SaturatedFat 15.7, Cholesterol 124.2, Sodium 410, Carbohydrate 6.1, Fiber 2, Sugar 2.3, Protein 27.7
CHICKEN LASAGNA WITH ROASTED RED PEPPER SAUCE
Provided by About a Mom
Number Of Ingredients 8
Steps:
- 1. Stir together first 5 ingredients. 2. Layer a lightly greased 11x7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet. 3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.
- Roasted Red Bell Pepper Sauce 1 (12oz) jar roasted red bell peppers, drained 1 (16oz) jar creamy Alfredo sauce 1 (3oz) package shredded Parmesan cheese 1/2 tsp. red pepper flakes
- Process all ingredients in a food processor until smooth, stopping to scrape down sides.
ROASTED RED PEPPER LASAGNA
"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."
Provided by Taste of Home
Categories Side Dishes
Time 1h35m
Yield 9 pieces.
Number Of Ingredients 15
Steps:
- Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges
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