CHICKEN BROCCOLI LASAGNA
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.-Lisa Reilly, Kingston, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 12 servings.
Number Of Ingredients 18
Steps:
- In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside. , In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13x9-in. baking dish. , Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts :
CHICKEN AND BROCCOLI LASAGNA ROLLS
Take pasta to new heights with this clever creation. A cheesy mixture of chicken and broccoli is rolled into lasagna noodles, making enough for two dinners. It's nice to have a pan of these roll-ups in the freezer for unexpected company. -Darlene Brenden, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 2 casseroles (3 servings each).
Number Of Ingredients 14
Steps:
- In a large saucepan, saute onion in butter until tender. Stir in flour until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese. Pour 1/3 cup each into 2 greased 8-in. square baking dishes; set aside., In a large bowl, combine 1 cup cheese sauce, chicken, broccoli, eggs, bread crumbs, pimientos, parsley and salt if desired. Spread about 1/2 cup over each noodle. Roll up jelly-roll style, beginning with a short side; secure ends with toothpicks. , Place 6 roll-ups curly end down in each baking dish. Top with remaining cheese sauce., Cover and freeze 1 casserole for up to 3 months. Cover and bake second casserole at 350° for 40 minutes or until a thermometer reads 160°. Uncover; bake 5 minutes longer or until bubbly. Discard toothpicks., To use frozen casserole: Thaw in the refrigerator for 8 hours or overnight. Bake as directed.
Nutrition Facts : Calories 617 calories, Fat 24g fat (12g saturated fat), Cholesterol 179mg cholesterol, Sodium 914mg sodium, Carbohydrate 58g carbohydrate (6g sugars, Fiber 4g fiber), Protein 42g protein.
SLOW-COOKER CHICKEN BROCCOLI LASAGNA
Looking for an Italian dinner tonight? Then check out this hearty slow cooked lasagna featuring chicken, noodles and broccoli.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 4h
Yield 10
Number Of Ingredients 10
Steps:
- Cook and drain broccoli as directed on package, using minimum cook time. In large bowl, mix chicken, 2 cups of the cheese blend, the pepper, both soups, sour cream, mushrooms and broccoli.
- Spray 5-quart slow cooker with cooking spray. Spread one-fourth of the chicken mixture in slow cooker. Layer with 3 of the uncooked noodles (breaking noodles as needed to fit), one-fourth of the chicken mixture and 1/2 cup of the cheese blend. Repeat layers twice. Sprinkle with Parmesan cheese.
- Cover; cook on Low heat setting 3 hours 30 minutes or until bubbly and noodles are tender. Let stand 10 minutes before serving. Sprinkle with additional freshly ground pepper, if desired.
Nutrition Facts : Calories 390, Carbohydrate 26 g, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 817 mg
PULL-APART BROCCOLI CHICKEN ALFREDO LASAGNA ROLLS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, shredded chicken, broccoli, shredded mozzarella cheese, shredded parmesan cheese, salt, pepper, garlic powder, alfredo sauce, wide lasagna noodles, fresh parsley
Provided by Julie Klink
Categories Appetizers
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 9-inch (23-cm) springform pan with nonstick spray.
- In a large bowl, add the chicken, broccoli, half of mozzarella, the Parmesan, salt, pepper, garlic powder, and half of alfredo sauce. Mix thoroughly.
- Place one of the lasagna noodles vertically on a cutting board. Scoop a spoonful of the chicken mixture onto the noodle and spread.
- Starting with the end closest to you, roll up the noodle, being careful not to squeeze any of the filling out of the sides. Cut the rolled noodle in half crosswise. Repeat with the rest of the noodles and filling.
- Place the rolls wavy side up in a greased 9-inch (23-cm) springform pan. Sprinkle with the rest of the mozzarella cheese.
- Bake for 20 minutes, until the cheese starts to brown.
- Release the pan and garnish the rolls with parsley. Serve immediately, with warm alfredo sauce alongside for dipping.
- Enjoy!
Nutrition Facts : Calories 369 calories, Carbohydrate 15 grams, Fat 21 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams
KELLI'S CHICKEN LASAGNA ROLLS
This is a great recipe if you love the traditional flavor of lasagna, with a twist.
Provided by Kelli
Categories Main Dish Recipes Pasta Chicken
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and pat dry with a paper towel.
- Mix ricotta cheese, spinach, and half of the mozzarella cheese together in a bowl.
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add chicken breasts; cook until they turn white, 2 to 3 minutes per side. Add green bell pepper and mushrooms; cook and stir until softened, 3 to 4 minutes.
- Cut chicken breasts into small pieces. Transfer to a large bowl; mix in bell pepper, mushrooms, and spaghetti sauce.
- Lay 1 noodle on a flat work surface. Spread some of the ricotta cheese mixture on top. Roll up and place seam-side down in a baking dish. Repeat with remaining noodles and ricotta cheese mixture. Pour chicken and sauce mixture over noodles. Cover baking dish with aluminum foil.
- Bake in the preheated oven until sauce is bubbly, about 25 minutes. Remove foil and sprinkle remaining mozzarella cheese on top. Continue baking, uncovered, until cheese is melted, about 15 minutes.
Nutrition Facts : Calories 823.6 calories, Carbohydrate 83 g, Cholesterol 116.7 mg, Fat 29.7 g, Fiber 10 g, Protein 57.4 g, SaturatedFat 13.6 g, Sodium 1377.2 mg, Sugar 21.9 g
BROCCOLI LASAGNA ROLLS
If you are looking for a dish that takes some time to prepare, but is worth every second because the presentation is so pleasing, this is the dish for you! This recipe came from The Soy of Cooking by Marie Oser and is a great low-fat, vegan version of homemade lasagna. ENJOY!
Provided by Lindsey Lawrence
Categories Vegetable
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- Blanch broccoli florets for 30 seconds in boiling water, then place broccoli in ice water to stop cooking process; set aside.
- Stir tomato ingredients together in saucepan over med-low heat.
- Add wine and stir.
- Add spices and simmer.
- Cook noodles and rinse in cool water.
- Place tofu in a mixing bowl and mash with hands, potato masher or whisk.
- Add all remaining ingredients except basil for garnish and stir, creating a ricotta-like mixture.
- Drain noodle and cover a 9x13 pan with tomato sauce mixture.
- Do not forget to remove the bay leaves.
- Place a noodle on a flat surface (ex. cutting board) and put filling along the center of the noodle, then roll the noodle up and place fold down in the cooking pan.
- Take two of the broccoli florets and tuck into both open ends of the noodle.
- Arrange the filled noodles 2 by 5 in the cooking pan, with the florets facing outward.
- Top with the remaining sauce and a basil leaf.
- Cover with foil and bake 30 minutes.
- Remove the foil and bake another 15 minutes.
Nutrition Facts : Calories 240.2, Fat 3.4, SaturatedFat 0.6, Sodium 627, Carbohydrate 39.9, Fiber 7.3, Sugar 10.3, Protein 14.4
CHICKEN AND BROCCOLI LASAGNA
Make and share this Chicken and Broccoli Lasagna recipe from Food.com.
Provided by Libby1
Categories Chicken
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 18
Steps:
- Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick.
- Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
- Cook noodles.
- Saute chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
- Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken.
- Repeat. Finish with cheese.
- Freeze. Bake 350 for 50 min, until bubbly.
Nutrition Facts : Calories 270.1, Fat 19.6, SaturatedFat 11.4, Cholesterol 125.4, Sodium 610.2, Carbohydrate 9.7, Fiber 0.9, Sugar 1.7, Protein 14.4
BROCCOLI CHICKEN ALFREDO LASAGNA RECIPE BY TASTY
Here's what you need: butter, garlic, heavy cream, black pepper, grated parmesan cheese, lasagna noodles, rotisserie chicken, broccoli, mozzarella cheese
Provided by Claire Nolan
Categories Dinner
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- In a saucepan, melt butter. Add the garlic, heavy cream, and pepper. Stirring constantly, bring to a boil and reduce heat to a simmer.
- Add Parmesan cheese and keep stirring until sauce has thickened.
- Spread a generous spoonful of sauce on the bottom of a 9x13 inch pan and cover with 3 cooked lasagna noodles. Follow with a layer shredded chicken, broccoli, and mozzarella. Add more sauce, and repeat to make another layer. On top of the last noodle layer, cover with the remainder of the sauce, and mozzarella.
- Cover with foil and bake for 30 minutes. Remove the foil, and bake for 15 more minutes, until the cheese has browned.
- Nutrition Calories: 3332 Fat: 231 grams Carbs: 232 grams Fiber: 32 grams Sugars: 24 grams Protein: 132 grams
- Enjoy!
Nutrition Facts : Calories 707 calories, Carbohydrate 17 grams, Fat 59 grams, Fiber 2 grams, Protein 35 grams, Sugar 5 grams
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