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
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
- Heat the oil in a pan over medium heat.
- Add the onion and saute until tender, about 5-7 minutes.
- Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
- Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
- Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
- Mix in the chicken and parsley and set aside.
- Start cooking the noodles as directed on the package.
- Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
- Mix in the flour and let simmer until it returns to a light golden brown.
- Mix in the milk, nutmeg and goat cheese and heat until it thickens.
- Lightly grease the bottom of an 8 inch square baking dish.
- 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.
- 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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I envy you having roasted red peppers in your freezer! this looks amazing! anne
Just this evening, I was thinking that a lasagna would be a great idea. I think I will be using your recipe. Thanks.
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 🙂
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 =)
I love the flavor of roasted pepper!
YUM. I love red peppers and goat cheese together. This sounds so tasty! 🙂
Queste lasagne sono meravigliose, fanno concorrenza a quelle veraci italiane.
Complimenti ciao
What a delicious looking lasagna! Nice flavors.
Cheers,
Rosa
This lasagna looks amazing. And with goat cheese!!! I just love the idea.
What a fabulous take on a classic dish.
🙂 Mandy
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 🙂
Wow you always surprised me! Chicken in a lasagna? great 🙂 It seems delicious!
Cristina
Mmm you picked some beautiful mediterranean flavors to marry in this dish!
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!
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
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!
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.
Madre mía que pinta tiene esta lasaña, me llevo tú receta.
Saludos
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!
I love love love goat cheese and then you had me at lasagna! Thank you for the superb recipe!
Wow! How beautiful the layers are, my
lasagne always collapse when I try to cut them.
the only thing that could make a lasaña better is goat cheese, no?
Perfectly delightful lasagna..the kind I eat for days. Lovely.
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!
I love the addition of goat cheese and roasted peppers, now do you deliver?
this looks delicious..so mouth watering!
Oooh yum – Love the combo!
You give me an idea.I will cook this on my mother's b-day.Thanks.
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Hi, the round-up is done and at my blog! Thanks again for participating
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!
Wow, this looks so delicious! This variation of lasagna is right up my alley! Thanks for sharing the recipe 🙂
Thats a totally gourmet lasagna. YUM!!!
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! 🙂
Oh, pass the pan – that looks delicious. I truly could eat the whole pan of this 🙂
Sue
I actually made this for dinner tonight. So delicious!
This is one delicious lasagna you have here! You just made me hungry.
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!
Love the combination of flavours in this dish.
As always, I love it when you share your absolutely amazing dishes with Presto Pasta Nights. This dish is no exception!!! I'm drooling.
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!
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.
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!
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.
This looks very delicious! I can't get the combination of roasted red peppers and goat cheese out of my head. Yum!
I am drooling reading this. No really. Excellent, excellent combination of ingredients.
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.
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)
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
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.