Lasagna with Chicken and Peppers Recipe
Description: Indulge in the rich flavors of this delightful Lasagna with Chicken and Peppers, a comforting dish perfect for sharing with friends and family. Layers of tender chicken, vibrant peppers, savory herbs, and creamy cheeses come together to create a mouthwatering ensemble that’s sure to impress.
- Cook Time: 45 minutes
- Prep Time: 6 hours
- Total Time: 6 hours 45 minutes
- Servings: 30
- Calories per Serving: 458.4
- Aggregated Rating: ⭐⭐⭐⭐⭐ (5.0)
Ingredients:
| Quantity | Ingredient |
|---|---|
| 6 | Red bell peppers |
| 6 | Yellow bell peppers |
| 15 | Italian plum tomatoes |
| 1 | Fresh herb |
| 4 | Onions |
| 4 | Garlic |
| 1/2 | Cup fresh flat-leaf parsley |
| 1/4 | Cup olive oil |
| – | Fresh basil (to taste) |
| 4 | Boneless skinless chicken breasts |
| 4 | Slices prosciutto |
| 1/2 | Cup butter |
| 1/4 | Cup white flour |
| 6 | Cups heavy cream |
| 2 | Packages lasagna pasta |
| 3/4 | Cup parmesan cheese |
| 6 | Cups Fontina cheese |
Instructions:
-
Prepare Pepper Sauce:
- Halve and seed the red and yellow bell peppers, then cut them into 1/2 inch dice.
- Seed and chop the Italian plum tomatoes, reserving 1 cup of juice.
- Mince 1 tablespoon of fresh herbs.
- In a large frying pan, heat olive oil over medium heat. Add half of the minced onions and peppers, and cook until soft, about 15 minutes.
- Stir in the minced herbs, half of the garlic, parsley, basil, and cook for an additional 2 minutes.
- Add the chopped tomatoes and reserved juice, then cook until most of the liquid has evaporated, approximately 15 minutes.
- Season the sauce to taste. This sauce can be made up to one week ahead.
-
-
Prepare Chicken Sauce:
- Trim the chicken breasts of fat and connective tissue, then season with salt and pepper.
- Cut the prosciutto into 1/2 inch pieces.
- In a large frying pan, heat 4 tablespoons of butter over medium heat. Sear the chicken for about 2 minutes on each side until well browned, cooking in batches to avoid overcrowding.
- Reduce the heat, return all the chicken to the pan, and simmer until barely cooked through, about 10 minutes. Remove from the pan and let cool.
- Dice the chicken into 1/2 inch pieces.
- In the same pan, heat 1 tablespoon of olive oil over medium heat and briefly sauté the prosciutto, remaining garlic, parsley, and basil until fragrant, about 2 minutes. Add this mixture to the chicken.
- In the same pan used for the chicken and ham, heat the remaining butter and olive oil. Add the remaining onions and peppers, and sauté until soft, about 5 minutes.
- Whisk in the flour and cook for 4 minutes over low heat, stirring constantly.
- Gradually whisk in the chicken stock and bring to a boil. Reduce the heat and simmer for 10 minutes.
- Add the chicken mixture and heavy cream, then season to taste with salt and pepper. This sauce can be made several days ahead.
-
Prepare Lasagna Noodles:
- Boil the lasagna noodles according to the package directions until tender. If using fresh noodles, cook them in batches for about 2 minutes each. Remove the noodles to a large bowl of cold water to stop the cooking process, then transfer to a damp towel.
-
Assemble the Lasagna:
- Preheat the oven to 375°F (190°C).
- Butter four 9 by 13-inch lasagna pans or large oval pans.
- Pour a layer of the pepper sauce into each pan.
- Place a layer of lasagna noodles on top of the sauce, overlapping slightly.
- Add a layer of the chicken sauce, followed by a layer of both cheeses, and another layer of pasta.
- Repeat this process three more times, ending with a layer of the pepper sauce and cheeses.
- Cover the pans with foil. At this point, the lasagna can be made a day ahead.
-
Cooking and Serving:
- Bake the lasagna in the preheated oven until cooked through, about 45 minutes.
- Allow the lasagna to rest for 15 minutes before cutting and serving.
Enjoy your delicious Lasagna with Chicken and Peppers with your loved ones! 🍽️🥂
