1. Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes. 2. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute. 3. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil. 4. Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes. 5. Mix in the chicken and parsley and set aside. 6. Start cooking the noodles as directed on the package. 7. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown. 8. Mix in the flour and let simmer until it returns to a light golden brown. 9. Mix in the milk, nutmeg and goat cheese and heat until it thickens. 10. Lightly grease the bottom of a 9"x13" inch baking dish. 11. Place a layer of noodles in the dish followed by 1/2 of the tomato sauce. 12. Place another layer of noodles over the tomato sauce. 13. Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles. 14. Spoon half of the ricotta in small spoonfuls over the noodles. 15. Spoon 1/3 of the bechamel sauce over the layer. 16. Place another layer of noodles over this. 17. Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan. 18. Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
