Chicken, Roasted Red Pepper And Goat Cheese Lasagna - cooking recipe

Ingredients

1 tablespoon olive oil
1 onion, diced
2 garlic cloves, chopped
1/2 teaspoon red pepper flakes (optional)
1 (14 ounce) can diced tomatoes
1 tablespoon tomato paste
1 tablespoon balsamic vinegar
1 teaspoon oregano
salt, to taste
pepper, to taste
2 cups chicken, cooked and shredded
1 1/2 cups parsley, chopped
15 lasagna noodles
1/4 cup butter
1/4 cup flour
2 cups milk
1/4 teaspoon nutmeg (optional)
6 ounces goat cheese
1/2 cup basil, sliced
3 large roasted red peppers
15 ounces part-skim ricotta cheese
1 cup feta, crumbled
1 cup mozzarella cheese, shredded
1/2 cup parmesan cheese, grated

Preparation

Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.
Mix in the chicken and parsley and set aside.
Start cooking the noodles as directed on the package.
Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
Mix in the flour and let simmer until it returns to a light golden brown.
Mix in the milk, nutmeg and goat cheese and heat until it thickens.
Lightly grease the bottom of a 9\"x13\" inch baking dish.
Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.
Place another layer of noodles over the tomato sauce.
Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.
Spoon half of the ricotta in small spoonfuls over the noodles.
Spoon 1/3 of the bechamel sauce over the layer.
Place another layer of noodles over this.
Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.
Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.