Chicken, Roasted Red Pepper and Goat Cheese Lasagna

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup butter 
• 14 ounce canned tomatoes diced canned
• 1 cup feta crumbled
• 1 handful parsley chopped
• 2 cloves garlic chopped
• 6 ounces goat cheese 
• 0.3 cup flour gluten free for (rice flour or masa harina )
• 2 cups milk 
• 0.3 teaspoon nutmeg 
• 1 tablespoon olive oil 
• 1  onion diced
• 1 teaspoon oregano 
• 0.5 teaspoon pepper flakes red
• 3 large roasted peppers red
• 9 servings salt and pepper to taste
• 2 cups meat from a rotisserie chicken shredded cooked
• 1 cup mozzarella cheese shredded
• 1 tablespoon tomato paste 
• 6  lasagne pasta sheets gluten free whole wheat for (I used ) ( )

Equipment

• frying pan
• sauce pan
• oven
• baking pan

Directions

1. Heat the oil in a pan over medium heat.
2. Add the onion and saute until tender, about 5-7 minutes.
3. Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
4. Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.Reduce the heat and simmer until the sauce starts to thicken, about 15-20 minutes.
5. Mix in the chicken and parsley and set aside.Start cooking the noodles as directed on the package.
6. Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
7. Mix in the flour and let simmer until it returns to a light golden brown.
8. Mix in the milk, nutmeg and goat cheese and heat until it thickens.Lightly grease the bottom of an 8 inch square baking dish.
9. Place a layer of noodles* followed by 1/2 of the tomato sauce followed by 1/2 of the feta followed by 1/2 of the roasted red peppers followed by 1/3 of the bechamel sauce. Repeat a second layer in the same fashion and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella.
10. Bake in a preheated 350F/180C oven until the top is golden brown and the sides are bubbling, about 30-45 minutes.