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Roasted Red Pepper & Chicken Lasagna

One bite of this amazing lasagna and you’ll feel like you’re at a gourmet Italian restaurant. Basil, rosemary, thyme, and balsamic vinegar all work together to boost the mouthwatering flavours of this vegetable-packed dish.
Serves: 10
Prep Time: 20 min
Cook Time: 1 hour


1 lb ground chicken
1 tbsp olive oil
1 onions, diced
3 cloves garlic, minced
¼ tsp hot red chili pepper flakes
14 oz canned diced tomatoes
3 tbsp tomato paste
14 oz low-sodium tomato sauce
½ lb mushrooms, sliced
1 cup water
10.5 oz frozen spinach, defrosted, drained and chopped
1 tbsp balsamic vinegar
½ cup parsley, fresh, chopped
½ tsp black pepper
1 tbsp pesto
8.8 oz roasted red peppers
¼ cup basil
3 eggs
17.6 oz low-fat cottage cheese
2 tbsp rosemary, fresh
2 tbsp thyme, fresh
¼ tsp nutmeg, ground
12 oz brown rice lasagna noodles
7 oz goat mozzarella cheese, grated
½ cup Romano cheese, grated
1 tsp basil, dried

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  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.

Helpful Tip

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.

Nutrition Info

Per 385 g serving Amount
Protein32 g
Fat15 g
Saturated Fat4 g
Carbohydrate38 g
Fibre8 g
Sugar9 g
Cholesterol100 mg
Sodium660 mg
Per 385 g serving % Daily Value
Vitamin A90
Vitamin C70
Vitamin B611
Vitamin B1235