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Nutrition info

AmountPer 385 g serving
  • Calories420
  • Protein32 g
  • Fat15 g
  • Saturated fat4 g
  • Carbohydrates38 g
  • Fibre8 g
  • Sugars9 g
  • Cholesterol100 mg
  • Sodium660 mg
% Daily ValuePer 385 g serving
  • Potassium15
  • Calcium30
  • Iron20
  • Vitamin A90
  • Vitamin C70
  • Vitamin B611
  • Vitamin B1235
  • Folate27
  • Magnesium
  • Zinc16
Food prep tip

Roasted Red Pepper & Chicken Lasagna

  • Italian
  • Casseroles
  • Ground chicken
  • Pasta
  • Gluten Free
Prepping20min
Cooking60min
Restingmin
  • Servings10
Nutrition informationThis recipe contains 32 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Preheat oven to 350°F (175°C).

2

Heat oil in a non-stick skillet over medium heat. Sauté onion, garlic and red pepper flakes for a few minutes. Add the ground chicken. Use the back of a wooden spoon to break up the ground chicken into smaller pieces as it cooks. Sauté for about five minutes.

3

Puree the canned diced tomatoes. Add to pot along with the tomato paste, tomato sauce, mushrooms, water, spinach and balsamic vinegar. Season with parsley, black pepper and pesto. Cover and bring to a boil. Simmer 30 minutes on low.

4

In a food processor, combine the eggs, cottage cheese, rosemary, thyme and nutmeg and process until smooth.

5

Grate the mozzarella cheese and set aside.

6

To assemble, spoon 1 ½ cups (375 mL) of the meat mixture onto the bottom of an oiled baking pan or slow cooker. Top with 5-6 noodles, breaking to fit and overlapping as necessary. Top noodles with 1 ½ cups (375 mL) of the cottage cheese mixture and 1 Tbsp (30 mL) Romano cheese, then a layer of red peppers and basil leaves. Save half the peppers and basil leaves for the next layer. Repeat with another layer of sauce, noodles and cottage cheese mixture ending with roasted red peppers and basil leaves and until all the ingredients are used. Finish with grated mozzarella cheese and any remaining Romano. Sprinkle with dried basil. Bake in preheated oven for 60 minutes or until noodles are tender and the top is slightly browned.

Recipe note<p>This lasagna may appeal to those who cannot tolerate gluten. It is made with brown rice lasagna noodles. The recipe works fine with regular wheat lasagna noodles and cow's milk cheese. Cut 16” x 12" pan in half lengthwise and then into 5–10 nice sized pieces.</p>