Cacciatore Lasagna Recipes

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CACCIATORE LASAGNA RECIPE - (4.8/5)



Cacciatore Lasagna Recipe - (4.8/5) image

Provided by á-4084

Number Of Ingredients 19

LASAGNA:
1 onion, finely chopped
2 tablespoons butter (30 ml)
1 pound chicken thighs, skinless and boneless (454 g)
2 cloves garlic, finely chopped
1 pound white button mushrooms, sliced (454 g)
3 ounces pancetta, thinly sliced, chopped (85 g)
1/2 cup white wine (125 ml)
1 can (28 ounce) tomatoes, diced (796 ml)
1/4 cup parsley, chopped (60 ml)
9 lasagna noodles, cooked al dente
2 cups mozzarella cheese, grated (500 ml)
Salt & pepper, to taste
Parmesan Béchamel sauce
3 tablespoons butter, (45 ml)
3 tablespoons unbleached all-purpose flour (45 ml)
1 1/2 cups milk (375 ml)
1/2 cup Parmigiano-Reggiano cheese, grated (125 ml)
1/4 teaspoon ground nutmeg, (1 ml)

Steps:

  • Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl. In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil. Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning. Parmesan Béchamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside. Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F). At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella. Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving. Note: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

CACCIATORE LASAGNA



Cacciatore Lasagna image

Another recipe from Ricardo. I made this lasagna yesterday. I adapted it to our taste. It's so yummy.

Provided by Boomette

Categories     Chicken Thigh & Leg

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 17

1 onion, finely chopped
2 tablespoons butter
1 lb skinless and boneless chicken thighs
2 garlic cloves, finely chopped
454 g white button mushrooms, sliced
85 g thinly sliced pancetta, chopped (optional)
1/2 cup white wine
28 ounces diced tomatoes
1/4 cup chopped parsley
9 lasagna noodles, cooked al dente
2 cups grated light cheddar cheese or 2 cups mozzarella cheese
salt and pepper
3 tablespoons butter
3 tablespoons unbleached all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup grated parmigiano-reggiano cheese
1/4 teaspoon ground nutmeg

Steps:

  • Lasagna: In a large non-stick skillet, brown the onion in the butter. Add the chicken and garlic and cook over high heat until the chicken is golden brown. Season with salt and pepper. Set aside in a bowl.
  • In the same skillet, brown the mushrooms and pancetta. Add butter, if needed. Season with salt and pepper. Deglaze with the wine. Add the chicken mixture and tomatoes. Bring to a boil.
  • Cover and simmer for about 20 minutes or until the chicken is cooked. Break the chicken apart with a fork, put it back in the sauce and add the parsley. Adjust the seasoning.
  • Parmesan Bechamel Sauce: Meanwhile, in a saucepan, melt the butter. Add the flour and stir well. Add the milk and bring to a boil, stirring with a whisk. Simmer for 1 minute. Stir in the Parmesan and nutmeg. Season with salt and pepper. Set aside.
  • Assembly: With the rack in the middle position, preheat the oven to 180 °C (350 °F).
  • At the bottom of a 33 x 23-cm (13 x 9-inch) baking dish, spread 250 ml (1 cup) of the chicken sauce and cover with a layer of noodles. Spread half of the remaining chicken sauce and cover with a layer of noodles. Cover with the béchamel sauce and then the remaining noodles. Add the remaining chicken sauce and sprinkle with the mozzarella.
  • Bake for about 30 minutes. Finish cooking under the broiler for about 5 minutes. Let rest for 10 minutes before serving.
  • TIP: Once the lasagna is assembled, you can keep it in the refrigerator for a few days. The cooking time for a cold lasagna is about 45 minutes. If it is frozen, count at least 1 hour and 10 minutes at 165 °C (325 °F) and finish cooking under the broiler, if needed.

CHICKEN CACCIATORE



Chicken Cacciatore image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 18

Kosher salt and freshly ground black pepper
8 whole chicken thighs, skin on (you can use any whole chicken pieces)
1/2 cup all-purpose flour
1/4 cup olive oil
2 tablespoons butter
2 green bell peppers, cored and sliced (not too thin)
2 red bell peppers, cored and sliced (not too thin)
1 medium onion, halved and sliced
5 cloves garlic, diced
12 ounces mushrooms (white or cremini), sliced
1/2 teaspoon ground thyme
1/4 teaspoon turmeric
Crushed red pepper flakes, to taste, optional
3/4 cup dry white wine
One 28-ounce can whole or diced tomatoes (with their juice)
1 pound pasta or egg noodles
Chopped fresh flat-leaf parsley, for sprinkling
Grated Parmesan, for sprinkling

Steps:

  • Preheat the oven to 350 degrees F.
  • Salt and pepper both sides of the chicken. Dredge the chicken in the flour.
  • Heat the olive oil and butter in a heavy ovenproof skillet or Dutch oven over medium-high heat. Place the chicken skin-side down in the skillet, four pieces at a time. Brown on both sides, then remove to a clean plate. Repeat with the remaining chicken. Pour off half the fat and discard.
  • Add the sliced bell peppers and onions to the skillet, as well as the garlic. Stir around for 1 minute. Add the mushrooms and stir around for 1 minute. Add the thyme, turmeric and 1/2 teaspoon salt. And the crushed red pepper flakes if you like things a little spicy. Add extra black pepper to taste. Stir, then pour in the wine and allow to bubble.
  • Pour in the tomatoes and stir to combine. Add the chicken back to the skillet skin-side up, without totally submerging it. Cover and put into the oven for 45 minutes. Remove the lid and increase the heat to 375 degrees F. Cook for an additional 15 minutes.
  • Meanwhile, cook the pasta according to the package directions. Do not overcook! Drain and set aside.
  • Transfer the chicken pieces to a plate, followed by the vegetables. Return the skillet to the burner and turn the heat to medium high. Cook and reduce the sauce for a couple of minutes.
  • Pour the noodles onto a large platter or into a big serving bowl. Add the vegetables all over the top, then place the chicken pieces on top of the vegetables. Spoon the juices from the skillet over the chicken and noodles.
  • Before serving, sprinkle on chopped fresh parsley and grated Parmesan.

CHICKEN CACCIATORE LASAGNA



Chicken Cacciatore Lasagna image

Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.

Provided by Food Network Kitchen

Categories     main-dish

Time 2h15m

Yield 6 to 8 servings

Number Of Ingredients 15

1/4 cup extra-virgin olive oil, plus more for drizzling
2 1/2 pounds skinless, boneless chicken thighs
Kosher salt and freshly ground pepper
2 onions, finely chopped
4 cloves garlic, minced
1 tablespoon minced fresh rosemary
3/4 cup dry white wine
4 bay leaves (preferably fresh)
2 28-ounce cans whole San Marzano tomatoes, crushed by hand
1 1/4 pounds fresh lasagna noodles
4 tablespoons unsalted butter, plus more for the dish
1/4 cup all-purpose flour
4 cups whole milk
Pinch of freshly grated nutmeg
1 1/2 cups grated Parmesan cheese, plus more for topping

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
  • Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
  • Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
  • Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
  • Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
  • Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.

CLASSIC LASAGNA RECIPE BY TASTY



Classic Lasagna Recipe by Tasty image

When layers of cheesy lasagna come together flawlessly, that's amore! Pile on beefy marinara sauce, delicious noodles, and a blend of cheeses, then kick back and let this lasagna do the bakin'. This classic Italian dinner is easy to whip up and even easier to call your go-to comfort food.

Provided by Betsy Carter

Categories     Dinner

Time 50m

Yield 6 servings

Number Of Ingredients 12

nonstick cooking spray, for greasing
1 lb ground beef, cooked and drained of fat
4 cups marinara sauce
4 cups whole milk ricotta cheese
2 cups grated parmesan cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
15 lasagna noodles, cooked according to package instrucions
3 cups shredded mozzarella cheese

Steps:

  • Preheat the oven to 350ºF (180ºC). Grease a 9 x 13-inch (22 x 33 cm) baking dish lightly with nonstick spray.
  • In a large bowl, mix together the ground beef and marinara sauce.
  • In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil.
  • Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce. Spread 2 cups of the ricotta mixture over the noodles. Top with 1 cup of mozzarella cheese. Repeat with the remaining meat sauce, noodles, ricotta, and mozzarella to make 2 more layers.
  • Bake the lasagna for 25-30 minutes, until the cheese is melted and the sauce is bubbling up through the layers. Turn the broiler to high and broil for 1-2 minutes, until the top layer of cheese is bubbly and golden brown.
  • Let the lasagna cool for 30-45 minutes, then serve.
  • Enjoy!

Nutrition Facts : Calories 946 calories, Carbohydrate 28 grams, Fat 58 grams, Fiber 2 grams, Protein 68 grams, Sugar 7 grams

CHEF JOHN'S CHICKEN CACCIATORE



Chef John's Chicken Cacciatore image

This simple Italian dish is packed with chicken, peppers, mushrooms and herbs for a satisfying one pot meal.

Provided by Chef John

Categories     Main Dish Recipes     Chicken     Chicken Cacciatore Recipes

Time 1h50m

Yield 6

Number Of Ingredients 15

2 tablespoons olive oil
1 whole roasting chicken, cut in quarters
1 large onion, sliced
8 ounces fresh mushrooms, quartered
1 pinch salt
1 pinch ground black pepper
4 cloves garlic, sliced
3 sprigs rosemary
1 teaspoon dried oregano
½ teaspoon red pepper flakes, or to taste
1 cup tomato sauce
½ cup water
salt and ground black pepper to taste
2 red bell peppers, sliced
2 green bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Heat olive oil in a large Dutch oven over medium-high heat; add chicken and cook until browned on the outside. Remove to a bowl to capture the juices.
  • Stir in onions and mushrooms; cook for 5-6 minutes until soft. Add a big pinch of salt and pepper. Stir in garlic, rosemary, red pepper flakes, oregano, tomato sauce, and water.
  • Place chicken pieces and any juices that have accumulated in the bowl on top of the cooked vegetables. Add more salt and pepper. Place pepper slices on top of the chicken.
  • Cover and cook in the preheated oven for 1 hour 15 minutes.

Nutrition Facts : Calories 512.8 calories, Carbohydrate 11.1 g, Cholesterol 149.4 mg, Fat 29.1 g, Fiber 3.2 g, Protein 50.2 g, SaturatedFat 7.4 g, Sodium 400.9 mg, Sugar 5.9 g

ITALIAN SAUSAGE CACCIATORE



Italian Sausage Cacciatore image

This is one of my husband's favorite meals. I came up with this recipe after sampling a similar dish in a restaurant. This one is just as good.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1/4 medium green or sweet yellow pepper, julienned
3 tablespoons chopped onion
1 garlic clove, minced
1-1/2 teaspoons olive oil
1 Italian sausage link (about 1/4 pound), casing removed
1 cup canned diced tomatoes, undrained
2/3 cup tomato juice
15 slices pepperoni, halved
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
Pepper to taste
1/3 cup sliced fresh mushrooms
1 tablespoon sliced ripe olives
2 tablespoons Romano or Parmesan cheese
Hot cooked linguine orfettuccine

Steps:

  • In a skillet, saute the green pepper, onion and garlic in oil until crisp-tender. Crumble sausage into skillet; cook over medium heat until meat is no longer pink. Drain. Add the tomatoes, tomato juice, pepperoni, oregano, basil and pepper. Reduce heat; cover and simmer for 10 minutes. Add mushrooms and olives. Simmer, uncovered, for 10-15 minutes or until slightly thickened. Stir in cheese. Serve over pasta.

Nutrition Facts :

CHICKEN CACCIATORE



Chicken Cacciatore image

This easy chicken cacciatore recipe makes a good Sunday dinner, since it's so simple to prepare. This recipe is the best because it's loaded with lots of vegetables and is a family favorite. -Barbara Roberts, Courtenay, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 6 servings.

Number Of Ingredients 21

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
1/4 cup all-purpose flour
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
1 large onion, chopped
2 celery ribs, sliced
1 large green pepper, cut into strips
1/2 pound sliced fresh mushrooms
1 can (28 ounces) tomatoes, drained and chopped
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 cup dry red wine or water
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1 teaspoon dried oregano
1 teaspoon dried basil
3 garlic cloves, minced
1 tablespoon sugar
Hot cooked pasta
Grated Parmesan cheese

Steps:

  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter. , In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Nutrition Facts : Calories 517 calories, Fat 25g fat (8g saturated fat), Cholesterol 112mg cholesterol, Sodium 790mg sodium, Carbohydrate 28g carbohydrate (13g sugars, Fiber 6g fiber), Protein 39g protein.

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CHICKEN LASAGNA - LOVE TO EAT ITALIAN
Preheat oven to 355 F (180 C) Finely chop carrot, celery and onion. Shred chicken breast. Melt 1/3 of the butter in saucepan. Add chopped vegetables and quickly fry them for a couple of minutes. Add shredded chicken, a pinch of salt, white pepper and garlic powder and cook over low heat for 15 minutes. Add some milk from time to time, in order ...
From lovetoeatitalian.com
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CHICKEN CACCIATORE LASAGNA - MASTERCOOK
1/4 cup extra-virgin olive oil, plus more for drizzling; 2 1/2 pounds skinless, boneless chicken thighs; Kosher salt and freshly ground pepper; 2 onions, finely chopped
From mastercook.com
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CACCIATORE LASAGNA | RICARDO | RECIPE | LASAGNA, LASAGNA RECIPE, …
Nov 10, 2015 - Ricardo's recipe : Cacciatore Lasagna. Nov 10, 2015 - Ricardo's recipe : Cacciatore Lasagna. Nov 10, 2015 - Ricardo's recipe : Cacciatore Lasagna. Pinterest. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food …
From pinterest.fr
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CHICKEN CACCIATORE RECIPES | ALLRECIPES
It is made from scratch with tomatoes, onions, peppers, wine, and seasonings. Do not cook chicken before adding to this recipe; it must all blend together to get this particular flavor. Leaving the skin on the chicken helps the flavors to blend together while …
From allrecipes.com
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VEGETARIAN CACCIATORE RECIPE - FOOD NEWS
Directions for: Vegetarian Cacciatore Ingredients. 3 Tbsp extra virgin olive oil. 1 lb(s) mixed mushrooms (cremini, shiitake, button), sliced. 1 yellow onion, diced. 3 cloves garlic, minced. 1 red pepper, sliced into strips. 1 celery stalk, diced. 1 carrot, diced. 1 zucchini, sliced into semi circles. 1 Tbsp capers. ½ tsp dried oregano
From foodnewsnews.com
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BEST COOKING BUTTER RECIPES: CACCIATORE LASAGNA
1 lasagna: in a large non-stick skillet, brown the onion in the butter. add the chicken and garlic and cook over high heat until the chicken is golden brown. season with salt and pepper. set aside in …
From worldbestbutterrecipe.blogspot.com
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Top Asked Questions

How to make chicken cacciatore in a slow cooker?
If you want to make this chicken cacciatore recipe in your slow cooker, here is what you do: Brown the chicken in the extra virgin olive oil. Once browned, transfer the chicken to the slow cooker. Add the onions, celery, bell peppers, mushroom and garlic on top of the chicken. Season with kosher salt, black pepper and the rest of herbs and spices.
What can I make with chicken cacciatore?
Made in the slow cooker, you can create a heartwarming and delicious sauce and tender chicken.This chicken cacciatore recipe use white wine, fresh herbs and spices to make an easy, healthy and delicious Italian dinner. You might also like this my mom’s homemade lasagna recipe! Let me first confess that this is my husband’s recipe.
How do you make traditional Canadian lasagna?
Putting the Traditional Canadian Lasagna Together: 1 Spread 1/2 cup Homemade Tomato Sauce onto the bottom of the pan; it will be sparse 2 Place 4 lasagna noodles on top of the sauce (these will fit perfectly in the 11 x 13 inch casserole pan) 3 Spread 1 cup of meat sauce very sparsely over the noodles; cover with 4 lasagna noodles More items...
How to make the best lasagna with meat sauce?
In a large bowl, mix together the ground beef and marinara sauce. In a separate large bowl, combine the ricotta, Parmesan, parsley, basil, salt, pepper, and olive oil. Spread 1 cup of the meat sauce over the bottom of the prepared baking dish. Top with 5 cooked lasagna noodles, overlapping as needed to completely cover the sauce.

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