Chicken, Roasted Red Pepper And Goat Cheese Lasagna

• 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

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

olive oil, onion, garlic, red pepper, tomatoes, tomato paste, balsamic vinegar, oregano, salt, pepper, chicken, parsley, lasagna noodles, butter, flour, milk, nutmeg, goat cheese, basil, red peppers, ricotta cheese, feta, mozzarella cheese, parmesan cheese

Taken from www.food.com/recipe/chicken-roasted-red-pepper-and-goat-cheese-lasagna-457837 (may not work)