Layers of chicken in a tasty tomato base.

Ingredients

Olive oil

1 onion diced

2 cloves garlic, pressed or chopped

1/2 teaspoon red pepper flakes

1 14 ounce can diced tomatoes

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 teaspoon oregano

salt and pepper

2 cups cooked and shredded chicken

1/4 cup parsley

6 lasagna noodles

1/4 cup butter

1/4 cup flour

2 cups milk

1/4 cup nutmeg

6 ounce goat cheese

3 large roasted red peppers

1 cup feta cheese

1 cup shredded mozzarella cheese

Directions

Step 1: Heat the oil in a pan over medium heat.

Step 2: Add the onion and saute until tender.

Step 3: add the garlic and red pepper flakes.

Step 4: Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.

Step 5: Reduce heat and simmer until sauce starts to thicken, about 30 minutes.

Step 6: Mix in the chicken and parsley.

Step 7: Cook noodles.

Step 8: Heat the butter in a saucepan, until bubbling and has turned light brown.

Step 9: Mix in the flour and let simmer until it returns to a light brown.

Step 10: Mix in the milk, nutmeg and goat cheese and heat until thickens.

Step 11: Lightly grease the bottom of an baking dish.

Step 12: Place a layer of noodles, followed by 1/2 the sauce, followed by 1/2 the feta, followed by 1/2 the roasted red peppers, followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with final layer of noodles and the remaining bechamel sauce and top with mozzarella cheese.

Step 13: Bake in a preheated 350-degree oven until the top is golden brown and the sides are bubbling, about 45-minutes.