Chicken lasagne with roasted peppers

CHICKEN LASAGNE WITH ROASTED PEPPERS

Portions : 4 - Preparation time : 15 minutes - Cooking time : 60 minutes

Ingredients

• 3 skinless chicken breasts
• 4 red peppers, halved, white membranes and seeds removed
• 15 ml (1 tbsp.) herbes de Provence blend
• 60 ml (4 tbsp.) olive oil
• 250 ml (1 cup) chicken stock
• 1 jar (500 g) ricotta cheese
• 3 garlic cloves, chopped
• 1 package lasagne sheets (fresh or dried)
• 1 l (4 cups) tomato sauce
• 1 l (4 cups) cheddar or mozzarella cheese, grated
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. On an ovenproof baking sheet lined with parchment paper or a silicone mat, arrange the bell pepper halves and bake for 30 minutes, until colored and melting.
3. Place the cooked peppers in a bowl and cover with cling film.
4. Meanwhile, sprinkle the Provençal herbs and a little salt and pepper over the chicken breasts.
5. In a hot frying pan, over high heat, sear the chicken breasts in a little olive oil.
6. Cover and cook over medium heat for 15 minutes.
7. Let cool, then use a fork to shred the chicken or a knife to cut it into thin slices.
8. Remove the skin from the peppers and cut into strips.
9. In a bowl, combine chicken, ricotta, garlic and roasted peppers.
10. In a lasagne dish, alternate layers of lasagne pasta, tomato sauce, grated cheese and prepared mixture, finishing with a layer of tomato sauce.
11. Cover with remaining grated cheese and bake for 30 minutes.