Lasagna with Chicken and Peppers
Indulge in the comforting layers of flavor with our hearty Lasagna with Chicken and Peppers recipe! This twist on the classic Italian dish features tender shredded chicken, a medley of vibrant red, yellow, and green bell peppers sautéed with garlic, and a rich blend of ricotta, mozzarella, and Parmesan cheeses. Perfectly seasoned with Italian herbs and layered with marinara sauce and lasagna noodles, this casserole-style dinner is both colorful and delicious. Baked to golden, bubbly perfection, it’s a crowd-pleasing meal that’s ideal for family dinners, potlucks, or meal prepping. Serve it with a sprinkle of fresh parsley for a finishing touch—it’s comfort food elevated!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 cups Cooked chicken breast
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 1 large Green bell pepper
- 3 cloves Garlic
- 2 tablespoons Olive oil
- 2 cups Ricotta cheese
- 1 large Egg
- 3 cups Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 4 cups Marinara sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and lay them flat on a clean surface or baking sheet to prevent sticking.
Dice the red, yellow, and green bell peppers into small pieces. Mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the minced garlic and diced peppers. Sauté for 5-7 minutes until softened.
Shred the cooked chicken breast into bite-sized pieces and add it to the skillet with the peppers. Season with Italian seasoning, salt, and black pepper. Stir and cook for another 2 minutes. Remove from heat.
In a mixing bowl, combine the ricotta cheese, egg, and 1/2 cup of Parmesan cheese. Stir until well blended.
Spread 1/2 cup of marinara sauce over the bottom of a 9x13-inch baking dish.
Layer 4 lasagna noodles over the sauce, slightly overlapping them.
Spread one-third of the ricotta mixture over the noodles, followed by one-third of the chicken and pepper mixture, and 1 cup of shredded mozzarella.
Pour 1 cup of marinara sauce over the mozzarella layer. Repeat the layering process two more times (noodles, ricotta mixture, chicken and peppers, mozzarella, marinara).
Finish with a top layer of noodles, the remaining marinara sauce, and the remaining shredded mozzarella and Parmesan cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, until the cheese on top is melted and bubbly.
Let the lasagna rest for 10-15 minutes before slicing and serving.
Garnish with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
784 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.0 g | 38% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 981 mg | 43% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 5.2 g | 18% | |
| Total Sugars | 7.0 g | ||
| Protein | 54.3 g | 109% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 592 mg | 46% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 540 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
