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Cooking adventures in a small, closet sized, kitchen. - I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.

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Chicken, Roasted Red Pepper and Goat Cheese Lasagna

[heart_this] · Jan 26, 2011 · 50 Comments

Chicken, Roasted Red Pepper and Goat Cheese Lasagna

A chicken lasagna with layers of chicken in a tasty tomato based sauce, goat cheese bechamel, sweet roasted red peppers and feta!

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 tomato meat sauce lasagna 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 grilled goat cheese and roasted red pepper pesto sandwich 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.
A lasagna generally has a sauce layer which is commonly a tomato and meat sauce and a creamy/cheesy layer which is often made with ricotta or a bechamel sauce. I was thinking that I could use the roasted red peppers as the base flavour of the sauce but I liked the sound of using them as solid layer within the lasagna even better. Next up was the goat cheese and at first I was just going to sprinkle the goat cheese on as a layer in the lasagna but as I was thinking about the cheese layer I realized that I could just use a bechamel sauce and melt the goat cheese right into it. How could possibly go wrong with a creamy sauce with melted goat cheese in it?
With the primary flavours of the lasagna worked out I needed a sauce to finish things up and I went with a simple tomato and chicken sauce seasoned with oregano and a splash of balsamic vinegar. Given the presence of the roasted red peppers and the balsamic vinegar I could not help but think of feta so I added some to the mix by sprinkling it into the sauce as I layered the lasagna. I finished things off with a top layer of mozzarella to get a nice golden brown melted cheese top.
The chicken, roasted red pepper and goat cheese lasagna turned out amazingly well! The roasted red pepper and goat cheese combination was once again a winner in this tasty lasagna. I really like the way all of the flavours came together with the balsamic tomato sauce contrasting nicely with all the creamy cheese and the sweetness of the roasted red peppers balanced everything out. I will definitely be making this lasagna again!
Enjoy this lasagna with a side of cheesy garlic toast .

Chicken, Roasted Red Pepper and Goat Cheese Lasagna

Chicken, Roasted Red Pepper and Goat Cheese Lasagna

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 9

A chicken lasagna with layers of chicken in a tasty tomato based sauce, goat cheese bechamel, sweet roasted red peppers and feta!

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) (gluten free for gluten free)
  • 1/4 cup butter
  • 1/4 cup flour (rice flour or masa harina for gluten free)
  • 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
directions
  1. Heat the oil in a pan over medium heat.
  2. Add the onion and saute until tender, about 5-7 minutes.
  3. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
  4. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
  5. Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
  6. Mix in the chicken and parsley and set aside.
  7. Start cooking the noodles as directed on the package.
  8. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
  9. Mix in the flour and let simmer until it returns to a light golden brown.
  10. Mix in the milk, nutmeg and goat cheese and heat until it thickens.
  11. Lightly grease the bottom of an 8 inch square baking dish.
  12. Place a layer of noodles* followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the roasted red peppers followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
  13. Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.
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Chicken, Food, Gluten-free, Greek, Italian, Low-carb, Main Course, Pasta, Recipe

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Reader Interactions

Comments

  1. anniebakes says

    January 27, 2011 at 2:02 am

    I envy you having roasted red peppers in your freezer! this looks amazing! anne

    Reply
  2. Velva says

    January 27, 2011 at 3:22 am

    Just this evening, I was thinking that a lasagna would be a great idea. I think I will be using your recipe. Thanks.

    Reply
  3. Cara says

    January 27, 2011 at 3:45 am

    You know, Kevin, I don't usually get too excited about lasagna – but I'd go gaga for this one. Like I do pretty much anything with goat cheese 🙂

    Reply
  4. Nati says

    January 27, 2011 at 4:00 am

    This looks heavenly!! I don't eat red meat so I'll definately try this out! I've done plain tomatoes and ricotta in the past.. but this looks fab! Love your blog =)

    Reply
  5. ♥peachkins♥ says

    January 27, 2011 at 4:03 am

    I love the flavor of roasted pepper!

    Reply
  6. Sara says

    January 27, 2011 at 5:56 am

    YUM. I love red peppers and goat cheese together. This sounds so tasty! 🙂

    Reply
  7. Rosetta says

    January 27, 2011 at 6:09 am

    Queste lasagne sono meravigliose, fanno concorrenza a quelle veraci italiane.
    Complimenti ciao

    Reply
  8. Rosa's Yummy Yums says

    January 27, 2011 at 6:35 am

    What a delicious looking lasagna! Nice flavors.

    Cheers,

    Rosa

    Reply
  9. Claudie says

    January 27, 2011 at 6:46 am

    This lasagna looks amazing. And with goat cheese!!! I just love the idea.

    Reply
  10. Anonymous says

    January 27, 2011 at 8:08 am

    What a fabulous take on a classic dish.
    🙂 Mandy

    Reply
  11. Aurelia says

    January 27, 2011 at 9:34 am

    This sounds delicious! You've got a really nice balance of flavours in there and I've not doubt they all work well to compliment each other.

    When I was young I never really liked lasagne, but as I got older its a dish that I've come to appreciate. I will definitely be trying this recipe – I wanted something new to cook this weekend and now I know what it will be 🙂

    Reply
  12. Cristina says

    January 27, 2011 at 9:41 am

    Wow you always surprised me! Chicken in a lasagna? great 🙂 It seems delicious!
    Cristina

    Reply
  13. Joanne says

    January 27, 2011 at 11:17 am

    Mmm you picked some beautiful mediterranean flavors to marry in this dish!

    Reply
  14. Michelle says

    January 27, 2011 at 11:29 am

    I just found your blog a couple days ago! This really looks like great! I'll have to muster up some Julia Child spirit and tackle this recipe. I've never made lasagna before and it has always seemed like it was too difficult. Also, thanks for a recipe that can easily be turned vegetarian and still have flavor!. My best friend and I swap and its hard to find things that look good that she'll eat too. I'll be sure to report back when I make this!

    Reply
  15. Benny says

    January 27, 2011 at 12:43 pm

    This is too odd!! I've posted the ingredients for an alternative lasagna with goat ricotta cheese this moining on my blog!! ahahah

    go check!;)
    http://www.beinitaly.blogspot.com

    Reply
  16. The Food Hound says

    January 27, 2011 at 1:46 pm

    This combination of flavors looks AWESOME! I'm not the biggest pasta fan, so I would probably make everything but the pasta and serve it as a bake. Kind of unorthodox, but those ingredients would be so tasty together!

    Reply
  17. Sara says

    January 27, 2011 at 3:53 pm

    This looks so great. What a great combination of ingredients and flavors. I never thought of feta or goat cheese in a lasagna, but it's a great idea.

    Reply
  18. jose manuel says

    January 27, 2011 at 4:43 pm

    Madre mía que pinta tiene esta lasaña, me llevo tú receta.

    Saludos

    Reply
  19. Brilynn says

    January 27, 2011 at 5:09 pm

    I have had a craving for lasagna for a while now and I think that just pushed me over the edge, I NEED to make it now!

    Reply
  20. FatandSassyMama says

    January 27, 2011 at 6:21 pm

    I love love love goat cheese and then you had me at lasagna! Thank you for the superb recipe!

    Reply
  21. Umm Mymoonah says

    January 27, 2011 at 7:09 pm

    Wow! How beautiful the layers are, my
    lasagne always collapse when I try to cut them.

    Reply
  22. tasia says

    January 27, 2011 at 7:51 pm

    the only thing that could make a lasaña better is goat cheese, no?

    Reply
  23. Jennifurla says

    January 27, 2011 at 9:13 pm

    Perfectly delightful lasagna..the kind I eat for days. Lovely.

    Reply
  24. aki! says

    January 27, 2011 at 10:16 pm

    I just want to dig in right now!

    I posted my results from your recipes at my blog… I still have much to learn, please keep posting!

    Reply
  25. polwig says

    January 28, 2011 at 12:50 am

    I love the addition of goat cheese and roasted peppers, now do you deliver?

    Reply
  26. Kitchenette says

    January 28, 2011 at 5:11 am

    this looks delicious..so mouth watering!

    Reply
  27. Jan says

    January 28, 2011 at 7:22 am

    Oooh yum – Love the combo!

    Reply
  28. Jennifer says

    January 28, 2011 at 8:47 am

    You give me an idea.I will cook this on my mother's b-day.Thanks.

    SQL Server 2008|
    Office 2010|
    Tacoma Homes

    Reply
  29. Jen (Tastes of Home) says

    January 28, 2011 at 9:51 am

    Hi, the round-up is done and at my blog! Thanks again for participating 

    Reply
  30. Rocky Mountain Woman says

    January 28, 2011 at 4:04 pm

    So I have a ton of roasted red peppers and anaheims from this summer in my freezer also and I think I may try this with the mild peppers, maybe even mix a few hot ones in just for fun!

    Lovely recipe, as always, you rock, Mr. Closet Cooking!

    Reply
  31. Justeen @ Blissful Baking says

    January 28, 2011 at 8:49 pm

    Wow, this looks so delicious! This variation of lasagna is right up my alley! Thanks for sharing the recipe 🙂

    Reply
  32. Anonymous says

    January 28, 2011 at 9:41 pm

    Thats a totally gourmet lasagna. YUM!!!

    Reply
  33. Miriam and Bogdan says

    January 28, 2011 at 10:41 pm

    About the roasted peppers kept in the freezer – my parents used to keep some at had all winter long and another great way to use them is in roasted aubergine mash-up salad (kindof like Baba Ganouj but with roasted pepper cream instead of houmus). It's a nice Romanian specialty good both as appetizer and as a dip 🙂

    Great job with the cooking and keep up the yummy work! 🙂

    Reply
  34. Couscous & Consciousness says

    January 29, 2011 at 12:47 am

    Oh, pass the pan – that looks delicious. I truly could eat the whole pan of this 🙂
    Sue

    Reply
  35. estewartm says

    January 29, 2011 at 3:03 am

    I actually made this for dinner tonight. So delicious!

    Reply
  36. dining table says

    January 29, 2011 at 11:31 am

    This is one delicious lasagna you have here! You just made me hungry.

    Reply
  37. Intuitive Eggplant says

    January 31, 2011 at 12:25 am

    What a brilliant lasagna twist – love the red pepper and goat cheese combination with chicken. Found you via Tomatoes on the Vine and have a look-see at what you're up to here. I will definitely be back!

    Reply
  38. Bergamot says

    January 31, 2011 at 2:52 am

    Love the combination of flavours in this dish.

    Reply
  39. Ruth Daniels says

    January 31, 2011 at 5:50 pm

    As always, I love it when you share your absolutely amazing dishes with Presto Pasta Nights. This dish is no exception!!! I'm drooling.

    Reply
  40. Sara says

    February 2, 2011 at 4:16 am

    Made this on the weekend and it was delicious! Great blend of flavors! I also like it didn't make a whole ton. It is about half the size of a traditional lasagna recipe which is perfect for our family. Keep up the great posts!

    Reply
  41. Anonymous says

    February 4, 2011 at 10:03 pm

    6-9 people from an 8×8 pan? I would like to know who these tiny eaters are?! Great recipe though, it turned out great here too. Love the smell of red peppers as they roast.

    Reply
  42. Molly says

    February 5, 2011 at 2:35 pm

    I made this last night for my sister and cousin and they would not stop raving about the red peppers and goat cheese combo. We had leftovers for breakfast this morning. Great recipe Kevin!

    Reply
  43. GarlicHarlot says

    February 8, 2011 at 6:41 pm

    This looks delicious; I've never made a white meat lasagna, but I can see one in my future now! I have been a fan of your blog forEVER… you are so inspiring! bravo, Kevin.

    Reply
  44. Elizabeth says

    February 9, 2011 at 11:05 pm

    This looks very delicious! I can't get the combination of roasted red peppers and goat cheese out of my head. Yum!

    Reply
  45. Marisa says

    February 15, 2011 at 10:50 am

    I am drooling reading this. No really. Excellent, excellent combination of ingredients.

    Reply
  46. Angie D says

    March 3, 2011 at 6:23 am

    I made this lasagna for my husband and me on Valentine's day and it was DIVINE! Thank you so much for a truly amazing recipe.

    Reply
  47. Nicole says

    December 3, 2011 at 11:04 am

    I made this recently and it was absolutely divine. I left out the feta as I felt we had enough cheese in there without it and it was by far the most delicious lasagne I had ever made. Will be making it again this week by popular demand :o)

    Reply
  48. Michele Tappan says

    September 25, 2012 at 8:59 pm

    A little while ago I had made a chicken Lasagna which turned out pretty good but since lately I have been into cooking with goat cheese I will try your recipe. I love your blog

    Reply
  49. Anonymous says

    December 18, 2012 at 8:59 pm

    I did everything the instructions called for but, I didn't know where to put the chicken. You didn't explain what level the chicken goes on.

    Reply
  50. Unknown says

    June 21, 2018 at 10:05 am

    This is the most delicious version of Lasagna. Its a bit time consuming but the result is well worth it. I have made this one over and over and a favorite of my family.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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