Roasted Red Pepper and Chicken Lasagna
Creamy, comforting, and bursting with bold flavors, this Roasted Red Pepper and Chicken Lasagna is a show-stopping twist on the classic Italian favorite. Tender shredded chicken, roasted red peppers, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses come together in perfect harmony with a rich, homemade red pepper sauce infused with garlic, basil, and oregano. Oven-ready lasagna noodles make this recipe a breeze to layer and bake, while the addition of heavy cream takes the sauce to a whole new level of indulgence. Perfect for family dinners or special occasions, this lasagna is an irresistible crowd-pleaser that’s as beautiful as it is delicious. Serve with a sprinkle of fresh parsley for a pop of color and flavor, and get ready to savor every bite!
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Recipe Information
Ingredients
- 3 large Roasted red peppers (jarred or freshly roasted)
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 3 cloves Garlic cloves, minced
- 14 ounces Canned crushed tomatoes
- 0.5 cups Heavy cream
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 12 sheets Lasagna noodles (oven-ready)
- 2 cups Ricotta cheese
- 1 large Egg
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
1. Preheat your oven to 375°F (190°C).
2. If using fresh red peppers, roast them by placing under a broiler or on a gas stove flame until charred. Peel off the skin, remove seeds, and roughly chop.
3. Heat 1 tablespoon of olive oil in a skillet over medium heat. Season chicken breasts with a pinch of salt and pepper. Sear chicken breasts on each side until golden brown, about 4-5 minutes per side, then set aside. Shred once cool enough to handle.
4. In the same skillet, heat the remaining olive oil and sauté minced garlic until fragrant, about 1 minute.
5. Add chopped roasted red peppers and crushed tomatoes into the skillet. Stir in heavy cream, dried basil, oregano, salt, and black pepper. Simmer for 5 minutes, then carefully blend the mixture into a smooth sauce using an immersion blender or standard blender.
6. In a medium bowl, combine ricotta cheese, egg, 1 cup of shredded mozzarella, 1/2 cup of grated Parmesan, and a pinch of salt until smooth.
7. In a 9x13-inch baking dish, spread a thin layer of the red pepper sauce to coat the bottom. Layer with lasagna noodles, followed by a layer of ricotta mixture, shredded chicken, red pepper sauce, and a sprinkle of mozzarella cheese. Repeat layers until ingredients are used, finishing with a layer of sauce and the remaining mozzarella and Parmesan cheese on top.
8. Cover the dish with aluminum foil and bake in the preheated oven for 35 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing. Garnish with chopped fresh parsley if desired and serve.
Nutrition Facts
Calories |
6154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.9 g | 322% | |
| Saturated Fat | 125.2 g | 626% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 9417 mg | 409% | |
| Total Carbohydrate | 619.1 g | 225% | |
| Dietary Fiber | 46.7 g | 167% | |
| Total Sugars | 73.4 g | ||
| Protein | 384.1 g | 768% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 5720 mg | 440% | |
| Iron | 34.3 mg | 191% | |
| Potassium | 5224 mg | 111% | |
*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.
