Roasted Red Pepper, Brussels Sprouts & Chicken Whole Wheat Lasagna Recipe

Name: Roasted Red Pepper, Brussels Sprouts & Chicken Whole Wheat Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 whole Onion, Diced; 4 cloves Garlic, Minced; 3/4 cups Chicken Stock (low Sodium); 1 teaspoon EACH: Garlic Powder, Thyme, Oregano, Pepper; 1/2 teaspoons Garlic Salt; 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded; 1 cup Roasted Red Peppers, Chopped; 1 cup Fat-free Ricotta Cheese; 2 cups Low Fat Mozzarella Cheese, Shredded; 3 cups Brussels Sprouts, Tough Ends Trimmed Off, And Cut In Half; 1 teaspoon Lemon Juice; 9 whole Whole Wheat Lasagna Noodles (cooked According To Package Directions); 1 cup Parmesan Cheese, Shredded

Servings: persons

2 Tablespoons Olive Oil
1 whole Onion, Diced
4 cloves Garlic, Minced
3/4 cups Chicken Stock (low Sodium)
1 teaspoon EACH: Garlic Powder, Thyme, Oregano, Pepper
1/2 teaspoons Garlic Salt
2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
1 cup Roasted Red Peppers, Chopped
1 cup Fat-free Ricotta Cheese
2 cups Low Fat Mozzarella Cheese, Shredded
3 cups Brussels Sprouts, Tough Ends Trimmed Off, And Cut In Half
1 teaspoon Lemon Juice
9 whole Whole Wheat Lasagna Noodles (cooked According To Package Directions)
1 cup Parmesan Cheese, Shredded

1
Preheat oven to 425 F. Spray a 9x13 baking dish with cooking spray.
2
In a large cast iron skillet add oil, onions, and garlic.
3
Let the mixture bloom for 2 minutes.
4
Add in 1/2 cup chicken stock, garlic powder, pepper, oregano, thyme, and garlic salt.
5
Bring to light simmer.
6
Add in chicken, roasted red peppers, ricotta, and 1/2 cup mozzarella cheese.
7
Stir well to combine, and heat through.
8
In a smaller skillet add in Brussels sprouts and 1/4 cup chicken stock.
9
Let simmer for a few minutes until crisp/tender.
10
Give a good squeeze of lemon juice and a good helping of pepper.
11
Set aside.
12
In the bottom of the prepared baking dish spoon a small amount of chicken mixture and spread it across the pan.
13
Over this spread 3 noodles, 1/2 of the chicken mixture, 1/2 of the Brussels sprouts, and 1 cup mozzarella cheese.
14
Continue with another layer of noodles, chicken, sprouts and cheese.
15
End with a third layer of noodles and top them with Parmesan cheese.
16
Bake, uncovered for 30-40 minutes until cheese is golden and bubbling.
17
Remove from oven, and let it rest 5 minutes.
18
Cut into squares and enjoy with a green salad and crusty bread!

1466

kcal

Calories

Fat

180

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 whole Onion, Diced, 4 cloves Garlic, Minced, 3/4 cups Chicken Stock (low Sodium), and more.

Yes, Roasted Red Pepper, Brussels Sprouts & Chicken Whole Wheat Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Red Pepper, Brussels Sprouts & Chicken Whole Wheat Lasagna

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