Roasted Red Pepper And Chicken Lasagna Food

RED PEPPER AND BOURSIN CHICKEN LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees.
• In a medium bowl, combine cooked, shredded chicken, chopped roasted red peppers, Boursin, and ricotta. Stir until well combined. Season with salt and pepper to taste.
• Boil the lasagna noodles according to package directions and drain well.
• Spread bechamel or store-bought white sauce onto the bottom of a 9x13 baking dish and set aside.
• Lay the lasagna noodles flat and spread about 1/4 cup of the chicken/cheese filling evenly onto each noodle.
• Roll up the lasagna noodles jelly-roll style and place them seam side down into the prepared baking pan.
• Spoon tomato sauce over each noodle and sprinkle with grated mozzarella.
• Bake for about 30 minutes, or until the rolls are heated through and the cheese is melty and starting to turn brown.

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.

CHICKEN & BACON LASAGNE

Steps:

• Preheat the oven to 200C/fan 180C/gas 6.
• Season the chicken with salt & pepper and fry with garlic until the chicken is cooked but not browned. Set to one side.
• Fry the bacon & onion and once the onion is soft add the mushroom, pepper and cooked chicken. Add enough tomato puree to coat the chicken, then stir in the tomatoes. Add thyme & basil to taste, season and bring the sauce to the boil. Lower the heat and simmer with the lid on for 15-20 minutes until the sauce starts to thicken.
• Remove the lid and sprinkle in the stock cube. Simmer until the sauce has thickened further.
• To make the bechamel sauce:
• Put the milk in a saucepan with the bay leaf and bring to a simmer. Strain into a jug and rinse the pan out. Put the pan back on the heat and gently melt the butter, stir in the flour (use a wooden spoon or mini whisk) and cook for 1 minute, don't let the butter or flour brown at all. Take the pan off the heat and add the milk in 3 stages. At each stage beat or whisk the milk into the flour until it is completely smooth.
• Once the flour is all in, bring the mixture back up to a simmer, stirring all the time to stop any lumps forming. Once the mixture looks as if it won't thicken any more, simmer it for 5 minutes, stirring/whisking now and then, until it looks really glossy. If you do have a few lumps, just strain the lot through a sieve.
• But a layer of the chicken sauce into an overproof dish. Add a layer of lasagne, then 1/2 the bechamel sauce. Repeat this again and top with cheese.
• Bake in the oven for 30 mins until the cheese has gone golden. Leave to cool for 5 mins before serving.

CHEESY ROASTED RED PEPPER LASAGNA SKILLET WITH PESTO RICOTTA AND SPINACH

Steps:

• Before You Cook Turn oven on to 400 degrees. Let preheat, at least 10 minutes Bring 8 cups water and 2 tsp. salt to a boil in a medium pot If using any fresh produce, thoroughly rinse and pat dry Prepare a baking sheet with foil and cooking spray Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions Meatlovers! Cook proteins in a large non-stick pan over medium heat with 1 tsp. olive oil. Add to meal as desired. If using Beyond Sausage, crumble into bite-sized pieces. Stir often, breaking up with a spoon, until warmed through, 6-8 minutes. Vegetarian sausage will not brown. If using Italian sausage, remove sausage from casing. Stir often, breaking into smaller pieces, until no pink remains and sausage reaches a minimum internal temperature of 160 degrees, 4-6 minutes. If using chicken breasts, pat dry, and cut into 1" dice. Season with a pinch of salt and pepper. Stir occasionally until chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side. 1 Prepare Ingredients and Make Pesto Ricotta Stem, seed, remove ribs, and quarter red bell pepper.Break noodles into large pieces.Coarsely chop spinach.In a mixing bowl, combine pesto and ricotta. Set aside. 2 Roast the Red Bell Pepper Place red bell pepper on prepared baking sheet and toss with 2 tsp. olive oil and a pinch of salt. Roast in hot oven until softened, 12-15 minutes.Transfer roasted red bell pepper to a cutting board and let cool, 5 minutes.Once cooled, coarsely chop.While red bell pepper roasts, boil noodles. 3 Cook the Noodles Once water is boiling, add noodles and cook until al dente, 7-9 minutes.Drain noodles in a colander. Set aside. 4 Make the Lasagna Skillet Place a large non-stick pan over medium heat. Add 2 tsp. olive oil. Add spinach to hot pan and stir occasionally until just wilted, 2-3 minutes.Add red bell pepper, marinara sauce, garlic salt, and noodles. Stir occasionally until heated through, 1-2 minutes. 5 Melt Cheese and Finish the Dish Top skillet with mozzarella. Cover, and cook undisturbed until cheese is melted, 4-5 minutes.Remove from burner. Top skillet with pesto ricotta.Plate dish as pictured on front of card. Bon appétit!

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 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 & 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 ROLLS WITH ROASTED RED PEPPER SAUCE‏

Steps:

• To prepare lasagna, cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water. Drain. Heat oil in a large nonstick skillet over medium-high heat. Add onion, mushrooms, spinach, and 3 garlic cloves; sauté 5 minutes or until onion and mushrooms are tender. Remove from heat, and stir in cheeses, 2 tablespoons basil, 1/2 teaspoon salt, and 1/4 teaspoon crushed red pepper. To prepare sauce, place vinegar and remaining ingredients in a blender; process until smooth.
• Place cooked noodles on flat surface; spread 1/4 cup cheese mixture over each noodle. Roll up noodles, jelly-roll fashion, starting with short side. Place the rolls, seam sides down, in a shallow 2-quart microwave-safe dish. Pour 1/4 cup sauce over each roll, and cover with heavy-duty plastic wrap. Microwave at high 5 minutes or until thoroughly heated. Sprinkle with 2 tablespoons basil.

VEGETABLE LASAGNA

Steps:

• Cook lasagna noodles according to package directions. Drain; set aside.
• In a medium bowl combine eggs, cottage cheese, ricotta cheese, and Italian seasoning. Set aside.
• In a large skillet cook mushrooms, onion, and garlic in hot oil until tender. Stir in the flour and pepper; add milk all at once. Cook and stir until slightly thickened and bubbly. Remove from heat. Stir in the spinach, broccoli, carrot, and 1/2 cup of the Parmesan cheese.
• To assemble, in a greased 3-quart rectangular baking dish, layer one-third of the noodles, folding or cutting to fit, if necessary. Spread with one-third of the cottage cheese mixture, then one-third of the vegetable mixture. Sprinkle with one-third of the mozzarella. Repeat the layers twice. Sprinkle with the remaining 1/4 cup Parmesan cheese.
• Bake, uncovered, in a 350 degree F oven for 35 minutes or until heated through. Let stand for 10 minutes before serving.
• Makes 12 servings

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.

ROASTED RED PEPPER SKILLET CHICKEN

Steps:

• Place a large skillet over medium heat. Add the butter and once melted, add the chicken breasts. Sear the chicken for 5 minutes per side. Then remove the chicken from the skillet and set aside.
• In the same skillet, sauté the onions and garlic for 2-3 minutes. Pour in the diced red peppers and sauté another 1-2 minutes. Then add the chicken broth, cream cheese, and crushed red pepper. Simmer and stir to melt the cream cheese into the broth.
• Once the sauce is smooth, add the chicken breasts back to the skillet to warm. Stir in the chopped basil and simmer another 2 minutes before serving. Salt and pepper to taste. Slice and serve the chicken covered in the creamy pan sauce.

ROASTED RED PEPPER CHICKEN LASAGNA ROLLS

Steps:

• Cook the lasagna sheets according to the package instructions. After they're cooked, submerge them in cold water and keep them there until you're ready to use them. This will keep them from sticking together and will also help you handle them better because they'll be chilled.
• Preheat oven to 375 degrees Fahrenheit and spray the bottom of a 9x13-inch baking pan with cooking spray.
• In a small food processor, process roasted red peppers, garlic, and olive oil until all is combined and the roasted red peppers are finely processed. Save about 1/4 cup of the red pepper mixture.
• In a medium bowl, stir together the remaining roasted red peppers and shredded chicken.
• In another bowl, stir together ricotta, mozzarella, salt, and pepper.
• To assemble lasagna rolls: place wax paper on a flat surface then drain and pat dry the lasagna sheets and line them up on the wax paper. Spoon 2-3 tablespoons of the ricotta mixture onto a lasagna sheet. Using your fingers, push/spread the mixture across the entire sheet. Place a generous portion of the chicken mixture on top of the ricotta and again, using your fingers, push/spread the mixture across the entire sheet. Starting at one end, begin to gently roll the lasagna sheets. Don't use too push pressure, they should just be loosely wrapped and it's ok if filling comes out. Just push it back in. Place the lasagna roll seam side down in the prepared baking sheet. Repeat with the other lasagna sheets.
• Once the lasagna sheets are ready for the oven, divide the remaining 1/4 cup of roasted red pepper mixture on the tops of the lasagna rolls and sprinkle more mozzarella cheese on top, if desired.
• Bake uncovered for 25-30 minutes or until mixture is bubbly, warmed through, and cheese has melted.

CHICKEN LASAGNA I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth.
• In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.

LASAGNA WITH CHICKEN AND PEPPERS

Steps:

• For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
• Seed and chop the tomatoes, reserving 1 cup of juice.
• Mince 1 tablespoon herbs.
• For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
• Chop 2 cup parsley and 1/2 cup basil.
• For the pepper sauce, heat olive oil in large frying pan.
• Add half of the onions and pepper and cook until soft, aobut 15 mins.
• Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
• Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
• Season to taste.
• The pepper sauce can be made one week ahead.
• For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
• Cut the prosciutto in 1/2 inch pieces.
• Heat 4 tablespoons of the butter in a large frying pan over medium heat.
• Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
• Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
• Remove from pan and cool.
• Cut chicken into 1/2 inch dice.
• In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
• Add to chicken.
• In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
• Add the remaining onions and peppers.
• Saute until soft, about 5 minutes.
• Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
• Whisk in chicken stock and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add the chicken mixture and heavy cream and season to taste with salt and pepper.
• Chicken sauce can be made several days ahead.
• Boil the spinach noodles according to package directions and cook until tender.
• If using fresh, cook in batches for about 2 minutes a batch.
• Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
• Grate parmesan and fontina cheeses.
• Butter four 9 by 13 inch lasagna pans or large oval pans.
• Pour a layer of hte pepper sauce into each pan.
• Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
• Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
• Repeat the process 3 more times ending with the pepper sauce and cheeses.
• Cover with foil.
• Lasagne at this point can be made a day ahead.
• Cooking and serving: Heat oven to 375 F.
• Bake lasagne in a preheated oven until cooked through, about 45 mins.
• Allow lasagne to rest for 15 mins.
• before cutting and serving.

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 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.

RED PEPPER AND SPINACH LASAGNA

Steps:

• Preheat the oven to 350°F Place the peppers in a roasting tin and drizzle with the oil and balsamic vinegar. Roast for 20 minutes, add the garlic and roast for a further 10 minutes until the peppers are softened and charred.
• Meanwhile, wilt the spinach in a large pan with a splash of water for 2 minutes only. Season well and set aside.
• To make the sauce, heat the milk with the bay leaf to just below boiling point and simmer gently for 5 minutes. Melt the butter in a non-stick pan, add the flour and cook, stirring all the time, for 2 minutes. Gradually add the milk, whisking well, and bring to the boil until thickened. Stir in the mustard and half of the Parmesan.
• To layer up the lasagna, spoon a third of the sauce into the base of an ovenproof dish. Scatter over half of the peppers, half of the spinach and half of the mozzarella. Top with a layer of lasagna. Repeat this process, finishing with the final third of the sauce. Scatter over the remaining Parmesan and bake for 25 to 30 minutes.

CHICKEN CACCIATORE LASAGNA

Steps:

• Heat oil in large skillet set over medium-high heat; cook chicken, mushrooms, salt and pepper for 5 to 8 minutes or until starting to brown. Stir in onion, red pepper, olives, garlic and rosemary. Cook for 3 to 5 minutes or until onion is starting to soften.
• Stir in tomatoes and chicken broth; bring to boil. Reduce heat to medium-low; cook for 15 to 20 minutes or until sauce is slightly thickened. Stir in basil.
• Preheat oven to 400F (200C). Ladle 1/2 cup (125 mL) sauce into bottom of greased 13- x 9-inch (3 L) baking dish. Place 3 noodles on top, trimming to fit if needed.
• Layer one-third of the remaining sauce, 1/2 cup (125 mL) mozzarella and 1/4 cup (60 mL) Parmesan over top. Repeat layers twice. Layer remaining noodles over top. Sprinkle remaining mozzarella and Parmesan over top.
• Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes before slicing. Sprinkle with parsley.

ROASTED RED PEPPER & SPINACH SKILLET LASAGNA

Steps:

• Preheat the oven to 350. In a large pot of boiling salted water, cook the noodles, stirring a few times to prevent sticking, until very al dente, about 6 minutes. Drain.
• Preheat a large (12-inch) nonstick T-fal skillet over medium until the Thermo-Spot turns solid red. Add the oil, swirl to coat. Add the spinach, by the handful, tossing in between to wilt before adding the next addition, as necessary. Continue to cook, tossing, until spinach is wilted, about 5 minutes. Season with salt and pepper.
• Scrape spinach into a colander and let cool slightly. Wipe out skillet with paper towels and reserve. Using a towel, wring out as much moisture as possible from the spinach and then transfer into a medium bowl.
• In another medium bowl, stir together the ricotta and parmesan; season with salt and pepper.
• In the reserved skillet, spread ¾ cups of the marinara in the bottom of the skillet.
• Arrange a third of the noodles over the sauce, breaking the noodles up to fit if necessary. Spread 3/4 cups of the marinara over the noodles and scatter ⅓ of the roasted pepper on top. Dollop with half of the ricotta mixture and sprinkle with half of the spinach and ⅓ of the mozzarella. Repeat layering one time with another third of the noodles, 3/4 cups of the marinara, third of the roasted pepper, the remaining half of the ricotta mixture, the remaining half of the spinach and another third of the shredded mozzarella.
• Top lasagna with the remaining third of the noodles and spread with the remaining marinara. Scatter remaining roasted pepper and mozzarella over top. Cover with foil and bake for 30 minutes. Remove the foil and bake until cheese is melted and edges are golden and crispy, about 20 minutes more.
• Let sit 10 minutes before serving. Top with shaved Parmesan and basil.

CHICKEN LASAGNA WITH ROASTED RED PEPPER SAUCE (FROM SOUTHERN LIVING)

Steps:

• Preheat the oven to 350. In a food processor, combine the drained red peppers, alfredo, shredded parmesan and r ed pepper flakes. Process until smooth, stopping to scrape down sides. In a bowl, combine the chicken, cream cheese, spinach, pepper and garlic salt. Lightly grease 11x7 inch baking dish. Layer dish with one-third red pepper sauce, 3 noodles, one-third of spinach mixture and one-third cheese. Repeat twice to finish. Place on a baking sheet and bake, covered, for 50 to 55 minutes. Uncover and bake 15 more minutes. Total Time: 1.5 hours including time to cook the chicken Serves: 8

CHICKEN VEGETABLE LASAGNA

Steps:

• Heat oil in a non-stick pot over medium heat. Sauté diced onions, minced garlic and ground chicken, about 10 minutes or until chicken is cooked through. Use the back of a spoon to break up ground chicken into smaller pieces as it cooks.
• Add the grated carrots, sliced mushrooms and diced green pepper. Sauté 5 minutes. Add crushed tomatoes to the pot with the tomato sauce and red wine. Season with Italian mixed herbs and black pepper. Add hot red pepper flakes if you like a spicier dish. Cover and bring to a boil then simmer 30 minutes over low heat. Don't cook on too high of heat or you will lose all the juice and you need it to cook the noodles in the slow cooker.
• In a large bowl mix together the cottage cheese, beaten eggs and nutmeg.
• Oil bottom of slow cooker.
• To assemble, spoon 1½ cups (375 mL) of the meat mixture onto the bottom of slow cooker. Top with 4 noodles, breaking to fit and overlapping as necessary. Top noodles with 1½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Parmesan cheese. Repeat the layering of sauce, noodles, cottage cheese and Parmesan cheese until all the ingredients are used. Top with the grated mozzarella cheese, any remaining Parmesan and a sprinkle of thyme or herb of your choice.
• Cover and cook on low heat in slow cooker for 5-6 hours (this could be shorter or longer depending on your slow cooker). Remove cover; turn off heat and let stand for 15 minutes until lasagna firms up before serving.

CHICKEN LASAGNA

Steps:

• Cover the chicken breasts in water and boil until done.
• Remove skin and bone, cut into small chunks.
• In a wok heat the olive oil and saute the mushrooms and peppers.
• Season with dried herbs and salt & pepper.
• In a saucepan, heat the butter until melted.
• Remove from heat, add the flour and whisk through.
• Add half the milk, whisk until combined.
• Return the pot to the stove, whisking until the white sauce thickens.
• Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season.
• Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well in a mixing bowl.
• Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan.
• Bake for 30 - 40 minutes at 180 degrees Celsius.

CHICKEN LASAGNA WITH ROASTED RED PEPPER SAUCE

Steps:

• 1. Stir together first 5 ingredients. 2. Layer a lightly greased 11x7 inch baking dish with one-third of roasted Red Bell Pepper Sauce, 3 noodles, one-third of chicken mixture, and one-third of cheese. Repeat layers twice. Place baking dish on a baking sheet. 3. Bake, uncovered, at 350 for 50 to 55 minutes or until thoroughly heated. Uncover and bake an additional 15 minutes.
• Roasted Red Bell Pepper Sauce 1 (12oz) jar roasted red bell peppers, drained 1 (16oz) jar creamy Alfredo sauce 1 (3oz) package shredded Parmesan cheese 1/2 tsp. red pepper flakes
• Process all ingredients in a food processor until smooth, stopping to scrape down sides.