Roasted Red Pepper Chicken Lasagna Food

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 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 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.

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 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.

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.

ROASTED RED PEPPER LASAGNA

Steps:

• To make Tomato Sauce: In medium saucepan, heat oil over medium heat.
• Cook onion and garlic for about 3 minutes.
• Add next 7 ingredients (up to, but not including, tomatoes) and cook for about 8 minutes or until liquid has evaporated.
• Stir in tomatoes, peppers, paste and vinegar.
• Heat to boiling, reduce temperature and, stirring often, simmer for about 1 hour or until thick enough to mound on a wooden spoon.
• In large pot of boiling water, cook lasagna noodles for about 8 minutes or until tender.
• Drain (reserving hot water) and rinse under cold water.
• Set aside.
• Stir spinach into hot water and cook for 1 minute.
• Drain and squeeze out liquid.
• Chop coarsely.
• To make White Sauce: Melt butter in medium saucepan, gradually whisk in flour and over medium heat cook, stirring constantly, for about 3 minutes.
• Remove pan from heat and whisk in milk, salt, pepper and nutmeg.
• Cook over medium heat, stirring constantly, until thickened (10-15 minutes).
• Whisk in 1/2 cup Asiago and 1/3 cup Parmesan cheeses until melted.
• To Assemble: Spread 1/4 of the tomato sauce in a 9 by 11 inch baking dish.
• Top with single layer of noodles, trimming to fit dish.
• Repeat layering (tomato sauce/noodles).
• Spread with 1/3 white sauce, and a single layer of noodles.
• Top with all of the spinach and the remaining Asiago cheese.
• Top with single layer of noodles, 1/4 tomato sauce, noodles and 1/3 white sauce.
• Repeat layering (noodles/tomato sauce/noodles/white sauce).
• Cover with aluminum foil.
• Lasagna can be refrigerated at this point and cooked the next day (add 10 minutes to first baking time).
• Place dish on baking sheet and cook in a 375F (190C) degree oven for 30 minutes.
• Remove from oven and sprinkle with remaining Parmesan cheese.
• Return to oven and bake, uncovered, for another 30 minutes or until cheese is golden.
• Let stand for 20 minutes before serving.