Layers of chicken in a tasty tomato base.
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
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.