My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, August 30, 2011

Chicken Lasagna with Roasted Red Pepper Sauce

This could be the easiest lasagna you will ever make! Much lighter than the classic lasagna with the heavy meat sauce. I did substitute the frozen spinach with fresh cooked baby kale because I had it.

Chicken Lasagna with Roasted Red Bell Pepper Sauce
6 to 8 servings
print recipe

4 cups finely chopped cooked chicken
2 (8-ounce) containers chive-and-onion cream cheese
1 (10-ounce) package frozen chopped spinach, thawed and well drained
1 teaspoon seasoned pepper
3/4 teaspoon garlic salt
Roasted Red Bell Pepper Sauce
9 no-boil lasagna noodles
2 cups (8-ounces) shredded Italian three-cheese blend

1. Preheat oven to 350 degrees F. Stir together first 5 ingredients.

2. Layer a lightly greased 11 x 7-inch baking dish with one-third of Roasted Red Bell Pepper Sauce, 3 noodles, one third of chicken mixture, and one-third cheese. Repeat layers twice. Place a baking dish on a baking sheet.

3. Bake, covered, at 350 degrees F. for 50-60 minutes or until thoroughly heated. Uncover and bake 15 more minutes.


  1. that sounds good, I tried the red pepper sauce and its really good,

  2. I told the Pres about this & your Red Pepper sauce recipe...we're gonna try it!...:)JP


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