Chicken Lasagna with Roasted Red Pepper and Goat Cheese

What is it about lasagna that we  never seem to tire of it?  I was perusing my favorite food blogs and came across Kevin’s lasagna recipe (www.closetcooking.com) which caught my eye.  A flavorful twist on a classic dish.  Layers of pasta bursting with the flavors of goat cheese, tomatoes, chicken, roasted red peppers and béchamel sauce. Topped off with mozzarella cheese and baked till brown and bubbly. 
All the flavors worked beautifully together and this updated lasagna dish can serve a family or crowd,

Chicken Lasagna with Roasted Red Pepper and Goat Cheese Lasagna
Serves 4-6
Recipe From Closet Cooking


Ingredients:
1 tablespoon olive oil
1 large onion, diced
2 gloves garlic, 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 and pepper to taste
2 cups chicken (cooked and shredded)
Handful of fresh parsley (chopped)
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 teaspoon nutmeg (optional)
6-ounces goat cheese
3 large roasted red peppers (note: I used jarred roasted red peppers)
8 lasagna noodles
1 cup feta cheese
1 cup mozarella (grated)
Directions:
1. Heat the oil in a pan over medium heat.
2.  Add the onion and saute until tender, about 5-7 minutes.
3.  Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
4.  Add tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
5.  Reduce the heat and simmer until sauce starts to thicken, about 15-20 minutes.
6.  Mix in the chicken and parsley and set aside.
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 flour and let simmer until it returns to a light golden brown.
9.  Mix in milk, nutmeg and goat cheese, and heat until it thickens.
10.  Lightly grease the bottom of an 8-inch square baking dish.
11. Place a layer of noodles* followed by 1/2 of the tomato sauce, followed by 1/2 of the feta, followed by 1/2 of the roasted red bell peppers, followed by 1/3 of the bechamel sauce.  repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with mozzarella.
12.  Bake in a preheated 350 Degree F. oven until the top layer is golden brown and the sides are bubbling, about 30-45 minutes.
* To form one layer of noodles in the 8-inch square pan, cut two noodles 2/3 way down and use the 
2-1/3 noodles to make a full row.
Enjoy!

47 thoughts on “Chicken Lasagna with Roasted Red Pepper and Goat Cheese

  1. Why do we love lasagna? Oh, pasta, cheese, pasta, cheese, cheese, cheese! I'm a great fan of the traditional recipes, but I always love a new creative take on lasagna. I'm flirting with a butternut squash and sage lasagna recipe right now. This looks delicious!

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  2. Many years ago I had a fabulous recipe for a chicken lasagna but lost it. This sounds even better than the one I had. Goat cheese? Heaven!! This really does look scrumptious!

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  3. MMMMmmmm….let's face it, any lasagna that uses three cheeses is going to be DIVINE but the pairing of goat cheese and red peppers is exquisite, isn't it? Well done, Velva. I'm having a private class for two today, wish you and hubby were here to enjoy, we are making \”Miami Sunsets\” with blood orange and Campari and \”Fuzzy Rojos\” with Bacardi Peach Red rum. Thinking of you!

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  4. Oh, Velva, once again you turn up with a fabulous dish that has my taste buds tingling. And a recommendation of another fine food blogger. My follow list runneth over – in a good way 🙂 Thanks!

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  5. I just finished making eggplant parmesan… there is definitely something about Italian food and the lasagna with bechamel is my very fav. I had it in the South of Italy twice… kind of lasagna for one… on a plate, with one large square of pasta, folded, meat and cheese in the middle, laying on gorgeous tomato sauce and slathered in bechamel. I shall never forget it. Velva, yours does look TO DIE FOR!:)Valerie

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  6. A wonderful lasagne dish and the combo of red pepper and feta is singing to me! I am actually making lasagne this weekend, a different kind. Lasagne is always the most popular dish around here!

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  7. I love lasagna and it is so versatile that you can make them with all different ingredients. It is a dish that never bores you. Your lasagna look absolutely mouth watering.

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  8. Love this updates on lasagna!! A great twist with the goat cheese and roasted red peppers, and chicken instead of ground beef is a much lighter alternative 🙂

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  9. This is an amazing lasagna recipe! I have that pan also, LOL!!! I love the addition of the red pepper flakes, balsamic vinegar, and goat cheese! Sounds like just what the Dr. ordered . . . we're expecting up to 20 inches of snow in our first storm!!! Which is now officially underway! Thank you for sharing this wonderful recipe!Mary

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  10. Oh wow, this looks amazing. Goat cheese in lasagna – intriguing idea. I was reading your ingredients and saw balsamic vinegar for the sauce. Why haven't I ever thought of that?! It sounds brilliant, and I love balsamic. Thanks for the idea.

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  11. Now that's lasagna! Wow, Velva! This looks really nice. You know, I never make lasagna b/c it usually comes out dry for me. I didn't grow up in a family that made it, so lasagna is actually a somewhat new food to me. I might try this sans the chicken. And soon (smile)…!

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