Ingredients

Olive oil

1 onion diced

2 cloves garlic, pressed or chopped

1/2 teaspoon red pepper flakes

1 14 ounce can diced tomatoes

1 tablespoon tomato paste

1 tablespoon balsamic vinegar

1 teaspoon oregano

salt and pepper

2 cups cooked and shredded chicken

1/4 cup parsley

6 lasagna noodles

1/4 cup butter

1/4 cup flour

2 cups milk

1/4 cup nutmeg

6 ounce goat cheese

3 large roasted red peppers

1 cup feta cheese

1 cup shredded mozzarella cheese

Directions

Step 1: Brush the fish with the oil, sprinkle on the lemon zest, pepper, salt and dill and place on a large baking sheet.

Step 2: Toss the asparagus in the oil, alt and pepper and arrange in a single layer on the same baking dish as the fish along with the tomatoes and sprinkle the cheese over everything.

Step 3: Roast in a preheated 400F oven (or grill) until just cooked, about 10-15 minutes before serving with a sprinkle of the lemon juice.

Step 4: Note: Replace the trout with salmon, tilapia, perch or cod