Tuesday, February 14, 2012

Roasted red pepper lasagna with chicken, goat cheese, and feta

There are a number of recipes out there for lasagna without noodles. I've done it before on the blog using sliced zucchini instead. This time, I got an idea from a recipe from Closet Cooking. He made a [regular noodle-y] lasagna with chicken, roasted red peppers, feta, and goat cheese. I decided to use flat pieces of roasted red peppers in place of the noodles, though I only did one layer of this as I thought two layers would be overpowering. I streamlined his recipe in other ways as well. Instead of making a bechamel sauce with flour and milk, I just combined feta crumbles and goat cheese crumbles and used that as a layer. I also used marinara sauce; mine was homemade (recipe forthcoming!) but you could certainly purchase a jar of your favorite brand. I finished it with crushed red peppers and some fresh basil. This was so easy and very tasty; I will definitely be making this one again.

Serves 3-6

  • 2 cups chopped or shredded cooked chicken meat. I cooked a whole small chicken in the crock pot and used the meat from that. A storebought rotisserie chicken would also work well for this.
  • 1/2-1 cup marinara sauce, preferably fire-roasted (strict low-carbers use 1/2 or 3/4 cup, otherwise the full cup has better flavor and texture)
  • 3-4 oz (weight) crumbled feta cheese
  • 3-4 oz (weight) crumbled soft goat cheese
  • 1 16 oz jar roasted red peppers (whole or halves, not strips; I used Mezzetta brand)
  • Crushed red pepper flakes
  • Fresh basil, chopped or shredded
  1. Preheat the oven to 350 F. Lightly grease an 8x8 square pan with olive oil.
  2. Combine the chicken with the tomato sauce. Add salt if desired; most storebought tomato sauce is already very salty so you may not need it.
  3. In a seperate bowl, combine the feta and goat cheese crumbles.
  4. Layer half the chicken mixture in the pan. Sprinkle evenly with half of the cheese, then top with a layer of roasted red peppers, the slices flush or slightly overlapping. Top with the other half of the chicken (you will probably need to use your hands for this), then top with the remaining cheese.
  5. Bake for about 30 minutes or until hot and bubbly. If you'd like, you can run it under the broiler for a couple minutes to brown the cheese.
  6. Top with crushed red pepper and fresh basil. Cut into squares and serve.


ilovefetacheese said...


Erica said...


(BTW you could definitely use all-feta or all-chevre instead of the mix, if you prefer)

Sarah said...

This looks so delish

Erica said...

@Sarah: Hope you try it, I loved it, and it was soooo easy!

Justin said...

Made this last night. It was pretty exceptional, though ours was a little watery. I think we should have used a thicker marinara (used Mario Batali's), or used more marinara and simmered it down a bit.

We actually (mostly) doubled the recipe, so we'd have leftovers. A store-bought rotisserie chicken made prep quick and easy.

We also added some slices of zucchini to assuage my wife's fear of cheese, so that might have contributed to the wateriness.

Erica said...

Justin: Thanks for letting me know! Zucchini will DEFINITELY make it a bit watery. Whenever I use zucchini slices in a casserole, I recommend salting and squeezing it first. Toss the slices liberally with Kosher or sea salt, let the slices sit in a colander over the sink for 30-60 minutes, rinse off the zucchini, then squeeze out some of the liquid by squishing it between layers of paper towels. De-seeding the zucchini helps, too :)

I used my homemade marinara sauce which is on the thick side, not sure about Mario Batali's. I will post the sauce recipe soon. If nothing else, you could thicken storebought marinara by simmering it with a bunch of tomato paste.

Anyway, thanks for the feedback and I hope you and your wife liked it!

Cass said...

Has anyone ever tried doing this with mozzarella and ricotta?

Cass said...

Has anyone ever tried doing this with mozzarella and ricotta?

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