Roasted Red Pepper And Chicken Lasagna Recipe

This creamy, dreamy Roasted Red Pepper & Chicken Lasagna is a flavor explosion! We've taken a beloved recipe and adapted it for a healthier, delicious meal, perfect for a weeknight dinner or a special occasion. Tender chicken, sweet roasted red peppers, and a creamy, salt-free cheese sauce are layered between perfectly cooked lasagna noodles for a comforting and satisfying dish the whole family will love. A simple yet elegant twist on a classic!

Prep Time 30 mins
Cook Time 75 mins
Calories 446 kcal
Protein 59g
Rating 3.0 (1 Reviews)
Roasted Red Pepper And Chicken Lasagna 22

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Roasted Red Pepper And Chicken Lasagna

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How to Make Roasted Red Pepper And Chicken Lasagna

  1. Preheat oven to 400°F (200°C). Roast 2 large red bell peppers, whole, until skin blackens, about 30 minutes. Place in a bowl, cover with plastic wrap, and let cool. Once cool enough to handle, peel, seed, and slice peppers into strips.
  2. Cook 1 pound lasagna noodles according to package directions. Drain and set aside.
  3. Steam or poach 1.5 pounds boneless, skinless chicken breasts until cooked through. Let cool slightly, then shred or cut into thin strips.
  4. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 3 cloves minced garlic and cook for about 1 minute, until fragrant.
  5. Add half of the shredded chicken (about 0.75 pounds) to the skillet along with 1/2 cup (113g) shredded mozzarella cheese. Toss to combine.
  6. Pour in 1 cup whole milk, stir well, and bring to a gentle simmer over medium-high heat for about 2 minutes, stirring constantly.
  7. In a separate bowl, gently mix 1 cup plain Greek yogurt with the remaining 0.75 pounds of shredded chicken to prevent curdling.
  8. Remove skillet from heat. Add the yogurt mixture to the skillet and stir gently to combine.
  9. In a 9x13 inch baking dish, layer 1/3 of the noodles, half of the chicken mixture, half of the roasted red peppers, and 1/3 of the remaining noodles. Repeat layers. Top with remaining noodles, the rest of the chicken mixture, and the remaining roasted red peppers.
  10. Sprinkle the remaining 1/2 cup (113g) mozzarella cheese over the top.
  11. Bake at 350°F (175°C) for 25-30 minutes, or until heated through and bubbly and the cheese is melted and lightly browned.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

33g

Fat

18g

Carbs

22g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes European Italian Mediterranean The Americas American Healthy Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Casseroles Main Dish Pasta Poultry Oven European Diabetic Low Fat Romantic Italian Lasagna Chicken Dietary One Dish Meal Low Sodium Low Cholesterol Comfort Food Healthy 2 Low In Something Meat Chicken Breasts Pasta Rice And Grains Taste Mood Equipment Presentation Served Hot 4 Hours Or Less