Chicken, Roasted Red Pepper and Goat Cheese Lasagna

• tablespoon olive oil↗1
• onion, diced↗1
• garlic cloves, chopped↗2
• teaspoon red pepper flakes (optional)↗1⁄2
• (14 ounce) can diced tomatoes1
• tablespoon tomato paste↗1
• tablespoon balsamic vinegar↗1
• teaspoon oregano↗1
• salt, to taste↗
• pepper, to taste↗
• cups chicken, cooked and shredded↗2
• cups parsley, chopped↗1 1⁄2
• lasagna noodles↗15
• cup butter↗1⁄4
• cup flour↗1⁄4
• cups milk↗2
• teaspoon nutmeg (optional)↗1⁄4
• ounces goat cheese↗6
• cup basil, sliced↗1⁄2
• large roasted red peppers↗3
• ounces part-skim ricotta cheese↗15
• cup feta, crumbled↗1
• cup mozzarella cheese, shredded↗1
• cup parmesan cheese, grated↗1⁄2

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.

2. 2

   Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.

3. 3

   Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.

4. 4

   Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.

5. 5

   Mix in the chicken and parsley and set aside.

6. 6

   Start cooking the noodles as directed on the package.

7. 7

   Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.

8. 8

   Mix in the flour and let simmer until it returns to a light golden brown.

9. 9

   Mix in the milk, nutmeg and goat cheese and heat until it thickens.

10. 10

    Lightly grease the bottom of a 9"x13" inch baking dish.

11. 11

    Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.

12. 12

    Place another layer of noodles over the tomato sauce.

13. 13

    Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.

14. 14

    Spoon half of the ricotta in small spoonfuls over the noodles.

15. 15

    Spoon 1/3 of the bechamel sauce over the layer.

16. 16

    Place another layer of noodles over this.

17. 17

    Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.

18. 18

    Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.