Roasted Red Pepper and Chicken Lasagna

“The sauce for this lasagna is stolen from Healthy Fettuccine Alfredo, except I nixed the salt due to dietary needs.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Roast red peppers (see Recipe #18589 for instructions).
  2. Boil lasagna noodles according to package directions.
  3. Steam chicken, cut into thin pieces.
  4. Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
  5. Add half the chicken chicken and 1/2 cup cheese and toss well.
  6. Add milk, stir and raise to medium high heat for about 2 minutes.
  7. To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
  8. Turn off heat, return mixture to skillet and mix well.
  9. In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
  10. Top with remaining 1/2 cup of cheese.
  11. Bake at 350 just until hot.

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