Tcl Thai-Sagne

• 9 Lasagna Noodles
• 1 Red Pepper
• 1 TB of Olive Oil
• 1 lb Chicken Breasts
• 1/4 cup San-J Thai Peanut Sauce
• 16oz Bag of Frozen Spinach (Defrosted)
• 1 3/4 tsp minced Garlic
• 1/4 tsp Salt
• 2 eggs
• 2 cup lite coconut milk
• 1 cup skim milk
• 2 tsp sugar
• 6 TB Peanut Butter
• Garnishes:
• 1 cup chopped Peanuts
• 2 Green Onion Stems chopped (only green part)
• 1 lime
• 1 can of Bean Sprouts
• 1 cup scrambled egg
• Sriracha

1. Preheat oven to 375.
2. Prepare lasagna noodles according to package and set aside. Roast Red Pepper in oven by de-seeding it and broiling it on tin foil on a cookie sheet for 15 minutes or until blackened. Remove from oven and let sit inside a Ziploc bag for 20 minutes. Peel skin off pepper and cut pepper into small pieces. Set aside. Sautee chicken in 1 TB of Olive Oil and once chicken has cooked add Thai Peanut Sauce and let cook on low for 5 minutes. Set aside. Mix Spinach, garlic and salt. Once mixed, blend in 2 beaten eggs. Set aside. Bring coconut and skim milk to a boil and add sugar and peanut butter. Stir until peanut butter has completely dissolved. Layer lasagna with noodles, spinach mixture, chicken, roasted red pepper and peanut sauce. Makes three layers. Bake in oven, covered with tin foil for 45 minutes. Serve with garnishes.

lasagna noodles, red pepper, tb, chicken breasts, sanj, frozen spinach, ube, ubc, eggs, lite coconut milk, milk, sugar, butter, peanuts, green onion, lime, sprouts, egg, sriracha

Taken from www.epicurious.com/recipes/member/views/tcl-thai-sagne-50073425 (may not work)