Chicken, Roasted Red Pepper and Goat Cheese Lasagna

Chicken, Roasted Red Pepper and Goat Cheese Lasagna

div class="hrecipe"img alt="Chicken, Roasted Red Pepper and Goat Cheese Lasagna" class="photo" height="333" src="http://2.bp.blogspot.com/_UIXOn06Pz70/TUC6yy3oVDI/AAAAAAAALLw/3BKBv29BFPE/s800/Chicken%252C%2BRoasted%2BRed%2BPepper%2Band%2BFeta%2BLasagna%2B500.jpg" title="Chicken, Roasted Red Pepper and Goat Cheese Lasagna" width="500" /br /br /With all of the cold weather that we have been having, I have been craving some comfort food and one of my favourite comfort foods is lasagna. Although the classic a href="http://www.closetcooking.com/2009/02/lasagna.html"tomato meat sauce lasagna/a is one of my staple recipes I often like to experiment with new flavours of lasagna and this weekend I tried a new one. I still have a ton of roasted red peppers in my freezer from fall and I have been dreaming up new ways of enjoying and a lasagna sounded like a great idea! While contemplating a lasagna with roasted red peppers I recalled the a href="http://www.closetcooking.com/2010/11/grilled-goat-cheese-and-roasted-red.html"grilled goat cheese and roasted red pepper pesto sandwich/a that I had recently made and enjoyed so much. The sweet roasted red pepper and creamy and tangy goat cheese combination was amazing and I knew that I would once again have to pair them up in this lasagna.br //diva href="http://www.closetcooking.com/2011/01/chicken-roasted-red-pepper-and-goat.html#more"Read the recipe »/a

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 (14 ounce) can diced tomatoes
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon oregano
  • salt and pepper to taste
  • 2 cups chicken, cooked and shredded
  • 1 handful parsley, chopped
  • 6 lasagne noodles (I used whole wheat)
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/4 teaspoon nutmeg (optional)
  • 6 ounces goat cheese
  • 3 large roasted red peppers
  • 1 cup feta, crumbled
  • 1 cup mozzarella, shredded
Read the whole recipe on Closet Cooking