ALFREDO CHICKEN LASAGNA
This easy recipe is elegant enough for company, writes Bridgette Monaghan from Masonville, Iowa. "I've served it often, and everyone comments on its rich flavor. I love the fact that it can be made ahead."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, saute the chicken, mushrooms and onion in oil until chicken is no longer pink. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in Alfredo sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until thickened. , In a small bowl, combine the cottage cheese, 1/4 cup Parmesan cheese, egg, Italian seasoning and parsley., Spread 1/2 cup Alfredo mixture in an 8x4-in. loaf pan coated with cooking spray. Layer with 2 noodles (trimmed to fit pan), half of the cottage cheese mixture, half of the remaining Alfredo mixture and 3/4 cup mozzarella cheese. Sprinkle with remaining Parmesan cheese. Repeat layers. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until bubbly. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 621 calories, Fat 30g fat (16g saturated fat), Cholesterol 173mg cholesterol, Sodium 1014mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 2g fiber), Protein 48g protein.
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, 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. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
CHICKEN ALFREDO LASAGNA
Provided by Molly Yeh
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the chicken: Preheat the oven to 350 degrees F.
- Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
- For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
- Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
- Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.
CHICKEN AND ITALIAN SAUSAGE ALFREDO LASAGNA
Jammed packed with Heavy cream, mozzarella, Parmesan, and ricotta cheese. You can make it your own by adding chopped fresh spinach, sliced mushrooms, or other veggies.
Provided by internetnut
Categories Meat
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 - makes 1 13×9″ pan.
- In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
- Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don't stick together.
- In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning - set aside.
- In a saucepan over medium heat - use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL - turn the heat down if it gets too warm.
- Assembly: Put a thin layer of white sauce on the bottom of your 13×9″ pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
- Top the noodles with 1/2 of the Ricotta Cheese mixture.
- Add 1/2 of the meat.
- Add 1/3 of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning.
- Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning.
- Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.
Nutrition Facts : Calories 1196.4, Fat 94.4, SaturatedFat 51.4, Cholesterol 361.6, Sodium 1419.5, Carbohydrate 28.9, Fiber 1.2, Sugar 2.6, Protein 58.1
SPINACH ALFREDO LASAGNA
This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
SAUSAGE SPINACH ALFREDO LASAGNA
My husband does not like tomato sauce, so this is a delicious alternative. Spicy sausage gives it a kick!
Provided by Barb Abbey
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet over medium heat, cook the sausage until evenly brown. Drain, and mix in the spinach and Alfredo sauce. Season with pepper. Continue cooking until spinach and sauce are heated through.
- In a bowl, mix the Cheddar cheese, ricotta cheese, Parmesan cheese, and egg.
- In a 9x13 inch baking dish, layer 1/3 of the sausage mixture, 1/3 of the noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with mozzarella cheese.
- Cover, and bake 45 minutes in the preheated oven. Let stand 15 minutes before serving.
Nutrition Facts : Calories 461.1 calories, Carbohydrate 17.3 g, Cholesterol 97.8 mg, Fat 33.3 g, Fiber 1.2 g, Protein 23.9 g, SaturatedFat 15.6 g, Sodium 1027.7 mg, Sugar 2 g
CAJUN CHICKEN LASAGNA
This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time
Provided by SAIDANDDUNN
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
- Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
- Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Nutrition Facts : Calories 487.9 calories, Carbohydrate 32 g, Cholesterol 74.7 mg, Fat 29 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 1044.7 mg, Sugar 3.3 g
CLASSICO CHICKEN SAUSAGE AND KALE LASAGNA
Spice up classic lasagna with CLASSICO Chicken Sausage and Kale Lasagna from My Food and Family! Two sauces-CLASSICO Sun-Dried Tomato Alfredo Pasta Sauce and CLASSICO Traditional Sweet Basil Pasta Sauce-make the CLASSICO Chicken Sausage and Kale Lasagna a flavorful dish your whole family will love.
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix eggs, cottage cheese, kale, mozzarella and 2 Tbsp. Parmesan until blended.
- Remove and discard casings from sausage if necessary; crumble sausage into large skillet. Cook on medium heat 8 to 10 min. or until done, stirring occasionally; drain.
- Spread 1 cup sweet basil pasta sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with layers of 4 noodles, half the cottage cheese mixture, 1 cup of the remaining sweet basil pasta sauce and half the sausage. Repeat layers. Cover with remaining noodles.
- Spread Alfredo pasta sauce evenly over lasagna; sprinkle with remaining Parmesan. Cover.
- Bake 55 min. to 1 hour or until heated through, uncovering for last 15 min. Let stand 10 min. before cutting to serve.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 940 mg, Carbohydrate 26 g, Fiber 2 g, Sugar 8 g, Protein 21 g
CHICKEN ALFREDO CAPRESE LASAGNA
Fire-roasted tomatoes, mozzarella, basil and creamy white sauce come together in this chicken lasagna that puts a fresh twist on a reliable favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, mix ricotta cheese, eggs, 1/2 cup of the Parmesan cheese, 1/4 cup of the basil, the garlic and salt. In another medium bowl, mix chicken, spinach and remaining 1/2 cup Parmesan cheese.
- Spread 1/4 cup of the pasta sauce in bottom of baking dish; top with a layer of 3 noodles. On top of noodles, spoon half of ricotta mixture, half of chicken mixture, 1 cup of the mozzarella cheese and 1/2 cup of the pasta sauce. Repeat. Top with remaining noodles, remaining pasta sauce, tomatoes and remaining 1 cup mozzarella cheese.
- Bake 45 to 50 minutes or until noodles are tender and casserole is bubbly. Let stand uncovered 10 minutes; sprinkle with remaining 1/4 cup basil.
Nutrition Facts : Calories 460, Carbohydrate 22 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 1 g
SAUSAGE-SPINACH ALFREDO LASAGNA
You can make this into a lower-fat version by using lower-fat cheeses and alfredo sauce. Italian sausages may be replaced for the turkey sausage. Purchase a good-quality alfredo sauce for this, it will make all the difference to this recipe, really you can use as much sauce as desired, the amount listed is only a guideline. This can be completely prepared up to 24 hours in advance, covered and refrigerated, or you can prepared the ricotta/spinach mixture up to a day ahead. This lasagna is *delicious* :)
Provided by Kittencalrecipezazz
Categories Meat
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Grease a 13 x 9-inch baking dish.
- In a large skillet brown the turkey sausage meat in 1 tablespoon oil along with the onion, garlic and cayenne pepper; cook breaking up the sausage meat while browning.
- Cook until browned then add in the chopped red peppers; cook for another 2 minutes; drain fat and set aside.
- Place the spinach in a small saucepan, cover with water and bring to a boil simmer over low heat for about 10 minutes; place in a small colinder, rinse under cold water then hand-squeeze very dry.
- Place the spinach in a large bowl, then add in the cottage cheese, ricotta cheese, fresh garlic, 1 egg, 1/2 cup Parmesan cheese, 1-1/2 cups mozzarella cheese, seasoned salt and black pepper; mix with a wooden spoon until well combined.
- Spread 1 cup alfredo sauce onto the bottom of prepared baking dish, then top with 4 cooked lasagna noodles, then HALF of the ricotta/spinach mixture, then sprinkle HALF of the sausage mixture on top.
- Place about 1 cup (or more) of shredded mozzarella cheese on top of the sausage.
- Repeat the layers (using 1 cup sauce, 4 lasagna noodles, remaining HALF of the spinach/ricotta mixture and then remaining HALF of the sausage mixture).
- Top with remaining 4 lasagna noodles, then 1 cup shredded mozzarella cheese ( can use more cheese).
- Drizzle remaining alfredo sauce over the shredded cheese, then sprinkle with about 3/4 to 1 cup Parmesan cheese (or to taste).
- Cover with foil and bake at 350 degrees for 50 minutes.
- Remove the foil and bake uncovered for another 10-15 minutes.
- Let stand for 20 minutes (or more) before slicing.
Nutrition Facts : Calories 816.2, Fat 50.7, SaturatedFat 23.3, Cholesterol 158.8, Sodium 2438.8, Carbohydrate 39.4, Fiber 3.2, Sugar 4, Protein 50.1
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