Chicken Lasagna With Roasted Red Pepper Sauce From Southern Living Food

CHICKEN AND ROASTED RED BELL PEPPER LASAGNA

Chicken and Roasted Red Bell Pepper Lasagna image

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

Ingredients

1 (12 ounce) jar roasted red bell peppers, drained
1 (16 ounce) jar prepared alfredo sauce
3 ounces freshly grated parmesan cheese
1/2 teaspoon red pepper flakes
4 cups finely chopped cooked chicken
2 (8 ounce) containers chive and onion cream cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 teaspoon garlic salt
black pepper, to taste
9 no-boil lasagna noodles
2 cups shredded italian three-cheese blend

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

ROASTED RED PEPPER AND CHICKEN LASAGNA

Roasted Red Pepper and Chicken Lasagna image

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

Ingredients

2 boneless skinless chicken breasts
4 red bell peppers
1 lb whole wheat lasagna noodles
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 cup parmigiano-reggiano cheese, grated
1 cup 1% low-fat milk
1 cup plain low-fat yogurt
fresh ground pepper

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.

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