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"This recipe is worth every bit of time and effort!
Incredible taste and it freezes well too!"
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INGREDIENTS:
4 chicken breasts, shredded
6 large red peppers, roasted
9-12
lasagna noodles
2
tablespoons olive oil
1
large onion, chopped
1
lb. mushrooms, sliced (optional)
4
garlic cloves, crushed and chopped
6
cups fresh spinach, chopped (or 1 box frozen spinach, thawed and drained)
1
teaspoon red pepper flakes
2
cans diced tomatoes (I prefer the ones with Italian seasonings)
6
Roma tomatoes, chopped
1
teaspoon oregano
1/4
cup fresh flat-leaf parsley, chopped
2
cups feta, crumbled
1/4 cup butter
1/4 cup flour
4
cups milk
1/2
teaspoon nutmeg
1/4
teaspoon cinnamon
10 ounces goat cheese
2
cups Parmigiano-Reggiano cheese, grated
PREPARATION:
Heat
oven to 350 degrees F
Suggestion: Steps 1 & 2 can be done a day before if
you would like to save time.
1.
Place
chicken into a glass baking dish; cover with foil and bake for 40-50
minutes. Cool, shred chicken and set
aside.
2.
Slice
peppers in half and remove stem and seeds.
Lay, cut side down, on baking pan sprayed with non-stick spray. Broil in oven until skins blacken (this will
not affect the meat of the pepper). Remove
from oven and place peppers in a zip lock bag for 30 minutes. They will sweat during this time which will
make the skins easier to remove. Remove
skin and set aside.
3.
Cook
lasagna noodles according to package directions. Once done, refill pot with cool water to
cover the noodles; set aside. (This will keep noodles from sticking together.)
4.
In
a large skillet, sauté onions and mushrooms in olive oil until they
soften. Add garlic and red pepper flakes
to pan and sauté for about a minute more.
5.
Add
spinach, diced tomatoes, fresh tomatoes, oregano, and parsley to the pan. Stir to combine.
6.
Add
shredded chicken; stir, and simmer for 25 minutes.
7.
In
a medium saucepan, heat the butter on medium heat until it bubbles and starts
to brown. While
stirring butter with wooden spoon, add flour, nutmeg and cinnamon. Continue mixing.
8.
Add
milk and goat cheese. Continue mixing
until the cheese is melted. Once the
sauce starts to thicken, remove from heat.
9.
Spray
the bottom of a 9” x 13” baking dish with non-stick spray.
10.
Place
three lasagna noodles lengthwise in the dish.
If they don’t completely cover the length of the pan, cut an additional
noodle to place along the end.
11.
Spread
1/3 of the chicken/spinach mixture over the noodles. Spoon 1/4 of the cheese sauce over the
chicken mixture. Lay 1/3 of the red
peppers over the sauce; and sprinkle 1/3 of the feta cheese over the peppers.
12.
Repeat
above step for two more layers.
13.
Cover
the top layer with lasagna noodles.
Spoon remaining cheese sauce over the top and cover with the
Parmigiano-Reggiano cheese.
14.
Bake
for 45 minutes. If top starts to brown
two much you can cover with foil.
15.
(Tip:
Place the baking dish on a sheet pan to catch any drips. Spray the foil with non-stick spray.)
