Roastedredpepperandchickenlasagna Recipes

LASAGNA DIP AND CHIPS

Steps:

• For the chips: Preheat the oven to 375 degrees F.
• Bring a large pot of salted water to a boil. Drop in the noodles and cook them according to the package instructions for al dente, typically about 8 minutes. Drain the noodles in a colander and transfer the cooked noodles to a baking sheet coated with cooking spray.
• Once cool, move the noodles to a cutting board and cut them into chips. To do this, cut a noodle in half shortways to make 2 pieces. Cut each of the 2 pieces in half shortways again to create 4 rectangles. Cut each rectangle diagonally to create 8 triangles. Repeat with the remaining noodles.
• Place the noodle pieces in a bowl and toss with the Parmesan, olive oil and oregano.
• Arrange the noodles on 2 baking sheets coated with cooking spray, making sure the noodles are in a single layer and not touching one another. Bake until crisp and golden, 18 to 20 minutes. Set aside.
• For the dip: Raise the temperature of the oven to 425 degrees F.
• In a skillet over medium-high heat, cook the beef and sausage until browned, about 4 minutes. Add the tomatoes, tomato paste and garlic to the skillet. Season with salt and pepper. Bring to a simmer. Lower the heat and cook on low for 15 minutes to let the flavors meld and the sauce reduce slightly.
• Meanwhile, mix the cottage cheese, ricotta, Parmesan and all but a pinch each of the basil and parsley in a medium bowl. Set the remaining herbs aside for garnishing the dip.
• Spread half of the meat and sauce over the bottom of a 2-quart casserole dish. Using a spoon, dollop half of the cottage cheese mixture over the sauce. Sprinkle with half of the mozzarella. Repeat with the remaining meat and sauce, cottage cheese mixture and mozzarella.
• Bake until the mozzarella is fully melted and the dip is bubbly, 15 to 17 minutes. Serve hot in the casserole dish with the lasagna chips on the side. Garnish with the remaining basil and parsley.

EASY ROASTED VEGETABLE LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
• Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
• Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
• Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
• Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.

LASAGNA-STUFFED PEPPERS RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
• Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
• Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
• Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
• In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
• Remove the peppers from the oven, drain any excess water that accumulated inside.
• Cut the lasagna noodles into quarters and set aside.
• Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
• Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
• Rest for 10 minutes before serving.
• Enjoy!

ROASTED RED PEPPER AND CHICKEN LASAGNA

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.

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA

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.

ROASTED RED PEPPER LASAGNA

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.

ROASTED RED PEPPER & CHICKEN LASAGNA

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.

LASAGNA PEPPER BOATS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
• Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
• Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

CHICKEN, ROASTED RED PEPPER AND GOAT CHEESE LASAGNA

Steps:

• Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
• Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.
• Mix in the chicken and parsley and set aside.
• Start cooking the noodles as directed on the package.
• Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
• Mix in the flour and let simmer until it returns to a light golden brown.
• Mix in the milk, nutmeg and goat cheese and heat until it thickens.
• Lightly grease the bottom of a 9"x13" inch baking dish.
• Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.
• Place another layer of noodles over the tomato sauce.
• Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.
• Spoon half of the ricotta in small spoonfuls over the noodles.
• Spoon 1/3 of the bechamel sauce over the layer.
• Place another layer of noodles over this.
• Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.
• Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.