Roasted Red Pepper, Brussels Sprouts & Chicken Whole Wheat Lasagna

Preheat oven to 425 F. Spray a 9×13 baking dish with cooking spray.

In a large cast iron skillet add oil, onions, and garlic. Let the mixture bloom for 2 minutes. Add in 1/2 cup chicken stock, garlic powder, pepper, oregano, thyme, and garlic salt. Bring to light simmer. Add in chicken, roasted red peppers, ricotta, and 1/2 cup mozzarella cheese. Stir well to combine, and heat through.

In a smaller skillet add in Brussels sprouts and 1/4 cup chicken stock. Let simmer for a few minutes until crisp/tender. Give a good squeeze of lemon juice and a good helping of pepper. Set aside.

In the bottom of the prepared baking dish spoon a small amount of chicken mixture and spread it across the pan. Over this spread 3 noodles, 1/2 of the chicken mixture, 1/2 of the Brussels sprouts, and 1 cup mozzarella cheese. Continue with another layer of noodles, chicken, sprouts and cheese. End with a third layer of noodles and top them with Parmesan cheese.

Bake, uncovered for 30-40 minutes until cheese is golden and bubbling. Remove from oven, and let it rest 5 minutes. Cut into squares and enjoy with a green salad and crusty bread!