CHICKEN, ROASTED RED PEPPER AND GOAT CHEESE LASAGNA
A chicken lasagna with layers of chicken in a tasty tomato based sauce, goat cheese bechamel, sweet roasted red peppers and feta!
Time 1h15m
Yield 9
Number Of Ingredients 20
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 the 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 an 8 inch square baking dish.
- 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 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 the mozzarella.
- Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
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 & 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, ROASTED RED PEPPER AND GOAT CHEESE LASAGNA
Make and share this Chicken, Roasted Red Pepper and Goat Cheese Lasagna recipe from Food.com.
Provided by Paris D
Categories One Dish Meal
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 24
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.
Nutrition Facts : Calories 383.5, Fat 20.2, SaturatedFat 12.2, Cholesterol 60.9, Sodium 454.6, Carbohydrate 31.7, Fiber 1.9, Sugar 3.6, Protein 18.9
LAMB AND GOAT CHEESE LASAGNA
This has a bit of Greek influence. I've really started to get into the combination of lamb and goat cheese lately. I think it compliments each other very well. This is rich and tangy lasagna goodness.
Provided by graniteangel
Categories One Dish Meal
Time 1h40m
Yield 9-12 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 375°F.
- Chop your onions, mince your garlic, and chop your herbs.
- Heat pan with olive oil on med-high heat and add onions and ground lamb. Saute until lamb is nicely brown and the onions start to turn translucent.
- Add your garlic, tomatoes, herbs, pepper flakes, honey and wine.
- Mix together and let simmer on med for 15 minutes. Taste and add kosher salt and pepper to your taste. Then turn to low and let simmer another 15 minutes.
- While doing this boil your pasta until ALMOST Al Dente. Drain and rinse with cold water immediately to prevent pasta from cooking any further.
- Line a 12x 8x baking dish with your first layer of pasta. Then add sauce and crumble a thin layer of feta. Repeat this three times. Save all of the kasseri cheese for the top.
- So it should be: pasta, sauce and cheese, and repeat.
- Cover with tin foil and bake for 25 minutes. After 25 minutes remove tin foil and bake for another 25 minutes. The cheese should be golden brown.
- Let set and cool for 15-20 minutes and serve.
- a fresh salad and french bread to be dipped in olive oil and balsamic vinegar goes really well with this.
Nutrition Facts : Calories 368.4, Fat 19.7, SaturatedFat 8.7, Cholesterol 54.6, Sodium 260.8, Carbohydrate 29.5, Fiber 2.3, Sugar 6.2, Protein 15.9
GOAT CHEESE LASAGNA
Necessity is the mother of . . . well, you know. This recipe was born when I went to the grocery store one day and they were out of ricotta. It occurred to me that goat cheese being the same consistency, it might do in a pinch. I find it lends itself beautifully to this dish, and now my family prefers this recipe to the traditional. Use the un-aged soft goat cheese, for example Chavroux. If you are looking for a marinara sauce recipe, I've posted one that goes especially well with this dish ! Preparation time does not include time to prepare the marinara sauce.
Provided by FlemishMinx
Categories One Dish Meal
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Beat the eggs then add the drained goat cheese, the shredded mozzarella, the basil leaves, salt and pepper, and mix till creamy and everything is incorporated well.
- Coat the bottom of a 13X9X2 inch baking dish with a thin layer of the sauce.
- Arrange half the lasagna noodles in the pan.
- Cover with half the goat cheese mixture.
- Cover this with half the mozzarella slices.
- Cover this with half the marinara sauce.
- Repeat layers: noodles, goat cheese, mozzarella slices and sauce.
- Sprinkle parmesan or romano on top.
- Bake in pre-heated 375°F oven for 30 to 35 minutes, or till bubbly and the cheese is nicely melted on top.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 454.8, Fat 27, SaturatedFat 16, Cholesterol 112.1, Sodium 1125, Carbohydrate 26.6, Fiber 2.6, Sugar 8.9, Protein 25.8
ROASTED VEGETABLE LASAGNA WITH GOAT CHEESE
Fresh veggies, goat cheese and pesto add so much fabulous flavor to lasagna that you won't miss the meat!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In pan, place bell peppers, summer squash, onion and mushrooms in single layer. Spray vegetables with cooking spray; sprinkle with salt and pepper. Bake uncovered 15 to 20 minutes, turning vegetables once, until crisp-tender.
- Meanwhile, spray 13x9-inch (3-quart) baking dish with cooking spray. Cook and drain noodles as directed on package using minimum cook time. In medium bowl, crumble chèvre into pesto; stir.
- Spread 1/2 cup pasta sauce in baking dish; top with 3 noodles. Layer with half the pesto mixture and 2 cups of the vegetables. Top with 3 more noodles. Top with 3/4 cup sauce and 1 cup shredded cheese blend. Top with 2 cups vegetables, 3 noodles, remaining half of pesto mixture, 2 cups vegetables, 3 noodles and 3/4 cup sauce. Sprinkle remaining 1 cup shredded cheese over top.
- Reduce oven temperature to 375°F. Bake uncovered 20 to 30 minutes or until hot. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 47 g, Cholesterol 30 mg, Fat 2, Fiber 5 g, Protein 22 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 990 mg, Sugar 12 g, TransFat 0 g
ROASTED RED PEPPER AND GOAT CHEESE DIP
I made this as an appetizer for Christmas and seemed to disappear into thin air! I like it with pita chips, and it's awesome with veggies and as a spread for sandwiches too!
Provided by Sarah 11879
Categories Cheese
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- To roast peppers:.
- Slice peppers in half, place cut side up on pan and drizzle with 2 tbsp of olive oil, sprinkle with salt.
- Roast in oven at 375°F until skin blisters. Remove from oven, cool and peel off skin.
- To make dip:.
- Place the red peppers, garlic and cheese in a food processor.
- Pulse until smooth.
- Add olive oil, chopped basil, oregano, rosemary, salt and pepper and pulse until well blended.
- Place in a serving bowl; stir to make sure that the dip is homogenized.
- Cover and refrigerate for 2 hours.
Nutrition Facts : Calories 393.5, Fat 32.9, SaturatedFat 11.2, Cholesterol 26.1, Sodium 214.7, Carbohydrate 14.5, Fiber 4, Sugar 5.8, Protein 13
PASTA WITH ROASTED RED PEPPERS AND GOAT CHEESE
Years ago, I stayed with an Italian friend in Bologna who worked long hours at his job. By the time he got home, he was hungry, so he'd start water boiling and cast about his tiny kitchen to see what he could use for dinner. Then, to my fascination, he'd whip up a delicious pasta sauce from almost nothing: a few anchovies and some walnuts, or a can of tuna and another of beans. Yesterday's bread became today's bread crumbs, browned in olive oil with garlic and tossed with spaghetti, olives, capers and jarred tomato purée. I try to keep a jar of roasted peppers handy at all times. They're useful for panini, pizzas and especially pastas like this one. Spanish piquillo peppers are particularly sweet, but bell peppers will do as well. If you have basil, it's delicious in this dish - but not required.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 10m
Yield Serves four
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil. Meanwhile, heat the olive oil over medium heat in a large, heavy skillet. Add the garlic. Cook, stirring, until fragrant, about 30 seconds. Add the sliced roasted peppers, and stir together for about a minute until well infused with the oil and garlic. Season with salt and pepper, and stir in the basil (if using) and goat cheese. Remove from the heat.
- When the water comes to a boil, salt generously and add the pasta. Cook until al dente - firm to the bite - following the recommendations on the package. Ladle about 1/2 cup of the pasta cooking water into the frying pan, and stir well so that the goat cheese begins to melt. Drain the pasta, and toss immediately with the pepper mixture in the pan. Serve.
Nutrition Facts : @context http, Calories 444, UnsaturatedFat 7 grams, Carbohydrate 67 grams, Fat 13 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 346 milligrams, Sugar 4 grams
BAREFOOT CONTESSA'S ROASTED PEPPER AND GOAT CHEESE SANDWICHES
I had seen Ina Garten prepare this sandwich on one of her Barefoot Contessa episodes. It looked to die for, and when I finally had time to try it, my suspicions were confirmed. It is so flavorful and just down right yummy. She also prepared a Fresh Pea soup to pair with it, I can't wait to try that, too.
Provided by Ms B.
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees F.
- Place the whole peppers on a sheet pan and place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and the peppers are charred, turning them twice during roasting. Remove the pan from the oven and immediately cover it tightly with aluminum foil. Set aside for 30 minutes, or until the peppers are cool enough to handle.
- Meanwhile, combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
- Remove the stem from each pepper and cut them in quarters. Remove the peels and seeds and place the peppers in a bowl along with any juices that have collected. Discard the stems, peels, and seeds. Pour the oil and vinegar mixture over the peppers. Stir in the capers. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to blend.
- To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Separate the onions into rings and spread out on top. Sprinkle with salt and pepper. Cover with the top half of the ciabatta and cut into individual servings.
PUMPKIN AND GOAT CHEESE LASAGNA
From Wolfgang Puck. Make sure to let baked lasagna sit for 10 minutes to let layers settle, for easier serving. Serve with a green salad and crusty bread. Can also be served as an appetizer (serves 10)
Provided by Outta Here
Categories Pumpkin
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Prepare the lasagna noodles: Bring a large pot of lightly salted water to a boil and fill a large mixing bowl with ice and water. Boil the noodles until al dente, tender but still very chewy, about 8 minutes. Drain them and immediately transfer to the bowl of ice water.
- Lightly oil a baking sheet with some olive oil. Drain the noodles from the ice water and arrange them in a single layer on the baking sheet, not overlapping. Set aside.
- While the noodles are cooking, start the Bechamel Sauce: In a large saucepan over low heat, melt the butter. Stirring continuously with a wire whisk, sprinkle in the flour; continue cooking, stirring constantly, for 5 minutes. Whisking briskly, slowly pour in the milk. Stir in the goat cheese, salt and pinch of nutmeg. Bring to a gentle simmer and continue cooking, stirring frequently, until thick and creamy, about 10 minutes. Remove from the heat and set aside.
- To make the Filling: In a large mixing bowl, combine the pumpkin puree, thyme, sage, nutmeg, 1/2 cup breadcrumbs, mascarpone, 1/4 cup Parmesan, brown sugar, goat cheese, salt and pepper. Stir with a wooden spoon until thoroughly combined.
- Preheat the oven to 400 degrees.
- For the Lasagna Assembly: Lightly coat the inside of a 13-by-9-by-3-inch lasagna pan with nonstick cooking spray. Spread a third of the pumpkin mixture on the bottom of the pan. Cover with a layer of lasagna noodles, placed lengthwise side by side. Spread another third of the filling over the noodles, and top with 3/4 cup of Bechamel. Top with another layer of pasta, the remaining filling, and another 3/4 cup of Bechamel. Cover with a final layer of noodles and all the remaining Bechamel. Evenly sprinkle with the 1/2 cup each of breadcrumbs and Parmesan.
- Spray a sheet of aluminum foil with nonstick spray and place it sprayed side down over the lasagna pan, folding the edges over.
- Bake until the lasagna is heated through and bubbling, about 40 minutes. Remove the foil and bake until the topping is golden brown, about 10 minutes.
- Remove the pan from the oven and let the lasagna settle for 10 minutes. With a sharp knife, cut it into rectangles or squares. Use a spatula to transfer them from the pan to serving plates.
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