Chicken Parm Lasagna with Roasted Red Peppers

Instructions

1. 1

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

2. 2

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

3. 3

   In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and season with garlic powder, salt, and pepper. Cook until the chicken is no longer pink and cooked through, about 6-7 minutes per side. Remove from the skillet and let it cool slightly, then shred the chicken.

4. 4

   In a 9x13 inch baking dish, spread a thin layer of marinara sauce on the bottom.

5. 5

   Place a layer of lasagna noodles over the sauce.

6. 6

   Spread half of the ricotta cheese over the noodles, followed by half of the shredded chicken, half of the roasted red peppers, and a third of the mozzarella cheese.

7. 7

   Pour a third of the marinara sauce over the layers.

8. 8

   Repeat the layers: noodles, ricotta, chicken, roasted red peppers, mozzarella, and marinara sauce.

9. 9

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

10. 10

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

11. 11

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

12. 12

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