Chicken Parm Lasagna with Roasted Red Peppers

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Season the chicken breasts with salt, pepper, and garlic powder.

3. 3

   Heat olive oil in a skillet over medium heat and cook the chicken breasts until fully cooked, about 6-7 minutes per side. Remove from heat and let cool slightly, then shred the chicken.

4. 4

   Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

5. 5

   In a baking dish, spread a thin layer of marinara sauce on the bottom.

6. 6

   Place a layer of lasagna noodles over the sauce.

7. 7

   Spread half of the shredded chicken over the noodles, followed by half of the roasted red peppers.

8. 8

   Spread half of the ricotta cheese over the chicken and peppers.

9. 9

   Sprinkle a third of the mozzarella cheese and a third of the parmesan cheese over the ricotta.

10. 10

    Repeat the layers: noodles, remaining chicken, remaining roasted red peppers, remaining ricotta, another third of mozzarella and parmesan.

11. 11

    Top with a final layer of noodles, the remaining marinara sauce, and the rest of the mozzarella and parmesan cheese.

12. 12

    Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

13. 13

    Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

14. 14

    Let the lasagna cool for 10 minutes before slicing and serving.