There’s something about making lasagne that feels comforting.
For me it’s, that it forces you to slow down for an hour and focus on something simple and good.
This chicken lasagne with red bell peppers and mozzarella has become one of my go-to comfort meals. It’s creamy, slightly sweet from the peppers, rich without being too heavy, and perfect for leftovers the next day.
It also feels like the kind of meal you make when you’re trying to take care of yourself.
Ingredients (Serves 4–6)
For the filling:
- 2 chicken breasts, diced small
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 red bell peppers, sliced
- 2 cloves garlic, minced
- 1 tsp dried basil (or Italian seasoning)
- Salt & black pepper to taste
- 400g chopped tomatoes (1 tin)
- 2 tbsp tomato purée
- 100ml chicken stock
For the white sauce:
- 40g butter
- 40g plain flour
- 500ml milk
- Salt & pepper
- A pinch of nutmeg (optional but lovely)
For layering:
- Lasagne sheets
- 1 ball fresh mozzarella, torn
- 60–80g grated mozzarella or cheddar
- Optional: a handful of grated parmesan
Step 1: Roast the Peppers
Preheat the oven to 200°C (180°C fan).
Place the sliced red peppers on a tray with a drizzle of olive oil and a pinch of salt. Roast for 15–20 minutes until soft and slightly caramelised.
This step adds a natural sweetness that really lifts the dish.
Step 2: Make the Chicken Filling
In a large pan, heat the olive oil over medium heat.
- Add the onion and cook until soft.
- Stir in the garlic and cook for another minute.
- Add the diced chicken and cook until lightly golden.
- Stir in basil, salt and pepper.
Add the tomato purée, chopped tomatoes and chicken stock. Simmer for 10–15 minutes until slightly thickened.
Once done, stir through the roasted red peppers and set aside.
Step 3: Make the White Sauce
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1–2 minutes to form a paste (this removes the floury taste).
Gradually whisk in the milk, a little at a time, until smooth. Continue stirring until the sauce thickens.
Season with salt, pepper and a tiny pinch of nutmeg if using.
You want it thick enough to coat the back of a spoon but still pourable.
Step 4: Assemble
In an ovenproof dish:
- Spread a thin layer of chicken mixture.
- Add a layer of lasagne sheets.
- Spoon over white sauce.
- Add torn mozzarella.
Repeat the layers until everything is used, finishing with white sauce on top.
Sprinkle with grated mozzarella (and parmesan if using).
Step 5: Bake
Bake at 180°C fan for 30–35 minutes, until golden and bubbling.
Let it rest for 10 minutes before serving — this helps it hold its shape when sliced.
Why I Love This Recipe
It’s comforting without being too heavy. The roasted red peppers add sweetness and colour, and the mozzarella gives that perfect stretchy, golden top.
It’s also the kind of dish that tastes even better the next day — which feels symbolic somehow. Like things settling. Like flavours deepening with time.
Serve with:
- A simple green salad
- Garlic bread
- Or just on its own in a bowl on the sofa
Sometimes the most comforting thing you can do is cook something warm and nourishing for yourself 🤍
