CHICKEN AND HAM LASAGNA
Don't know what to cook for Christmas? You don't need to use the classics (beef or pork), so you can stick to this chicken lasagna. With homemade bechamel sauce and the smoky flavor of fried ham, this lasagna is bound to become a winter favorite for you and your family.
Provided by Vlad Popa
Categories Italian, Main course, nut-free, Pasta & rice, salty
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat a saucepan over medium-low heat, add the butter and melt it.
- Add the flour and whisk until you obtain a pale-yellow color.
- Add the milk and whisk to obtain a smooth mixture. Season with salt, pepper, and nutmeg.
- Heat the vegetable oil in a skillet and add the chopped ham.
- Add the onion, garlic, and cook for 2 minutes.
- Add the shredded chicken and season with salt and pepper.
- Add the baby spinach and cook for 10 more minutes.
- Grab a ceramic baking tray and divide the ingredients into layers of lasagna sheets, chicken breast, and bechamel sauce.
- Finish everything off with some shredded parmesan on top.
- Slide the dish into the oven for the next 35 minutes at 370 degrees F/185 degrees C.
Nutrition Facts : Calories 484 kcal calories, Protein 39 g grams, Fat 15 g grams, Carbohydrate 44 g grams
CHICKEN AND HAM LASAGNA
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 362 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 754mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
CHICKEN HAM LASAGNA
a different unique , and very way to make lasagna. I have made this several times, and it is very tasty. I have had this recipe for years, I forget how I got this.
Provided by weekend cooker
Categories One Dish Meal
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, and mushrooms in margarine in a large skillet.
- On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
- Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
- Gradually stir in parmesan cheese.
- Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
- Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
- Gradually, pour remaining cream- broccoli mixture over cheese.
- Bake at 350 degrees for 45 minutes, or until bubbly.
- Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.
Nutrition Facts : Calories 859.7, Fat 47.8, SaturatedFat 23.6, Cholesterol 169.1, Sodium 1654.4, Carbohydrate 46.8, Fiber 4.8, Sugar 3.9, Protein 60.6
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
HAM AND POTATO LASAGNA
Steps:
- In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
- In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
- Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
- Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
- Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.
WHITE CHICKEN AND HAM LASAGNA
A mild flavored, easy to make, lasagna that is sure to be a hit with family members. Great for after the holidays, using up leftovers. Every time I make this, I get asked for the recipe. Enjoy!
Provided by PrincessSarahNP
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles in boiling water, according to package directions. Drain.
- In Large saucepan, melt butter.
- Into butter, blend flour, onion, garlic and pepper.
- Add broth and milk.
- Cook, stirring until bubbly and thickened.
- Stir in 1/2 of the Parmesan cheese.
- Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
- Stir mushrooms into remaining sauce.
- Place layer of 3 noodles over sauce in pan.
- Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
- Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
- Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
- Sprinkle remaining parmesan cheese over top.
- Bake in 350°F oven until heated through. (about 30-40 minutes).
Nutrition Facts : Calories 640.9, Fat 37, SaturatedFat 20.6, Cholesterol 133.6, Sodium 969.2, Carbohydrate 39.6, Fiber 2.8, Sugar 2.7, Protein 37.3
CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE
Try a twist on lasagne and combine creamy ricotta, spinach and nutmeg with ham hock to make an easy dinner. It's ideal for feeding a hungry crowd
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 1h45m
Number Of Ingredients 13
Steps:
- Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
- Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
- Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.
Nutrition Facts : Calories 606 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.4 milligram of sodium
CHICKEN AND HAM CASSEROLE
This dish made good use of my leftovers. Some chicken, ham, noodles and cheese, and you've got dinner. Try adding whatever leftovers you may have in your fridge.
Provided by NIBLETS
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 2
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
- Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
- Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
Nutrition Facts : Calories 532.1 calories, Carbohydrate 24.8 g, Cholesterol 142.7 mg, Fat 33.1 g, Fiber 1.8 g, Protein 33.4 g, SaturatedFat 19.3 g, Sodium 1163.4 mg, Sugar 6.5 g
CHICKEN & HAM LASAGNE
This comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later
Provided by Justine Pattison
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
- Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
- Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.
Nutrition Facts : Calories 464 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
HAM 'N' CHEESE LASAGNA
"This recipe came from a friend who's a wonderful cook," shares Carla Specht in Annawan, Illinois. No-cook noodles make it a breeze to put this rich and cheesy, comforting main dish on your table in no time flat.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin). , In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.
Nutrition Facts : Calories 495 calories, Fat 32g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 897mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.
CHICKEN PARM LASAGNA RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
Steps:
- Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
- Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
- Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
- In a medium bowl, combine the ricotta cheese and the remaining egg.
- Preheat the oven to 350°F (180°C).
- Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
- Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
- Serve with a sprinkle of fresh basil.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 3 grams, Protein 37 grams, Sugar 5 grams
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- Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
- Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.
- Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.
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