Best 2 Roasted Red Pepper And Chicken Lasagna Recipes
**Roasted Red Pepper and Chicken Lasagna**
Welcome to a culinary journey that combines the vibrant flavors of roasted red peppers, succulent chicken, and rich, creamy béchamel sauce. Our roasted red pepper and chicken lasagna is a symphony of textures and tastes that will tantalize your palate and leave you craving for more. Dive into layers of tender lasagna noodles, juicy chicken, roasted red peppers, and a velvety béchamel sauce, all baked to perfection in a golden-brown crust. This delectable dish is not just a meal; it's an experience that will transport you to the heart of Italian cuisine. Along with the main recipe, we also present irresistible variations like the vegetarian lasagna, a hearty meatball lasagna, and a lighter zucchini lasagna. Get ready to embark on a culinary adventure with our roasted red pepper and chicken lasagna, a dish that will surely become a family favorite.
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
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.
Tips:
- Use high-quality ingredients. Fresh, flavorful ingredients will make your lasagna taste its best. Look for ripe tomatoes, roasted red peppers with a smoky flavor, and succulent chicken breasts.
- Don't overcook the chicken. Chicken can quickly become dry and tough if it's overcooked. Cook it until it reaches an internal temperature of 165 degrees Fahrenheit.
- Make sure the lasagna is cooked through. The center of the lasagna should be hot and bubbly when it comes out of the oven. If it's not, put it back in the oven for a few more minutes.
- Let the lasagna rest before serving. This will help the flavors to meld and the lasagna to set. Let it rest for at least 15 minutes before slicing and serving.
Conclusion:
This Roasted Red Pepper and Chicken Lasagna is a delicious and hearty meal that's perfect for a special occasion or a weeknight dinner. It's easy to make and can be tailored to your own tastes. So next time you're looking for a satisfying and flavorful lasagna recipe, give this one a try.
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