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The origins of lasagna can be traced back to ancient Greece and Rome, where layers of pasta were baked with various fillings. Over the centuries, the dish evolved, particularly in Italy, where it became a symbol of regional pride and culinary tradition. Different regions of Italy have their own variations, from the meat-heavy Lasagna Bolognese of Emilia-Romagna to the vegetable-laden Lasagna alla Pugliese. Despite these differences, the core concept remains the same: layers of flavorful ingredients embraced by tender pasta.

Creamy Roasted Red Pepper Chicken Lasagna

Discover the ultimate comfort food with this Creamy Roasted Red Pepper Chicken Lasagna. This delicious twist on a classic dish features vibrant roasted red peppers mixed with tender layers of rotisserie chicken and a creamy cheese blend. Perfect for busy weeknights or family gatherings, this lasagna offers rich flavors and eye-catching color in every bite. Try it today and make mealtime memorable! It's a dish that brings everyone to the table.
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Ingredients
  

9-12 lasagna noodles (depending on your baking dish size)

2 cups cooked, shredded chicken (rotisserie chicken works perfectly)

2 cups jarred roasted red peppers, drained and chopped

15 oz ricotta cheese

2 cups shredded mozzarella cheese

1 cup grated Parmesan cheese

2 cups heavy cream

3 cloves garlic, minced

1 teaspoon Italian seasoning (a blend of oregano, basil, and thyme)

Salt and pepper, to taste

2 tablespoons olive oil

Fresh basil leaves for garnish (optional)

Instructions
 

Prep the Noodles: Begin by boiling a large pot of salted water. Once boiling, add the lasagna noodles and cook them according to the package instructions until they are al dente. Once done, drain the noodles and lay them flat on a layer of parchment paper to prevent sticking.

    Make the Sauce: In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté it for about 30 seconds until it becomes fragrant. Next, stir in the chopped roasted red peppers, heavy cream, Italian seasoning, and season with salt and pepper. Let the mixture simmer for 5-7 minutes until it thickens slightly, then remove it from the heat.

      Prepare the Cheesy Mixture: In a large mixing bowl, combine the shredded chicken, ricotta cheese, half of the shredded mozzarella, and half of the grated Parmesan cheese. Mix the ingredients together until well combined, then season with salt and pepper to taste.

        Assemble the Lasagna: Preheat your oven to 375°F (190°C). In a 9x13 inch baking dish, start by spreading a thin layer of the roasted red pepper sauce at the bottom. Then, place a layer of lasagna noodles over the sauce.

          - Evenly spread half of the chicken and cheese mixture over the noodles.

            - Add a spoonful of the roasted red pepper sauce over the chicken mixture.

              - Repeat the layering process (noodles, chicken mixture, sauce) until you use all your ingredients. Be sure to end with a layer of noodles on top, followed by the remaining sauce.

                Top with Cheese: Finally, sprinkle the remaining mozzarella and Parmesan cheese atop the last layer of sauce, ensuring an even coverage.

                  Bake: Cover the lasagna with aluminum foil. For easier removal later, consider spraying the foil with cooking spray to prevent sticking. Bake in the preheated oven for 25 minutes. After this initial baking period, remove the foil and continue to bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.

                    Garnish and Serve: Once out of the oven, let the lasagna cool for about 10 minutes before slicing. For an elegant touch, garnish with fresh basil leaves if desired. Serve warm and enjoy this creamy delight!

                      Prep Time, Total Time, Servings:

                        - Prep Time: 30 minutes

                          - Total Time: 1 hour

                            - Servings: 6-8 servings