CHICKEN AND SPINACH ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories Italian Recipes
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g
ROASTED RED PEPPER AND CHICKEN LASAGNA
The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs.
Provided by cookin from scratch
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Roast red peppers (see Recipe #18589 for instructions).
- Boil lasagna noodles according to package directions.
- Steam chicken, cut into thin pieces.
- Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
- Add half the chicken chicken and 1/2 cup cheese and toss well.
- Add milk, stir and raise to medium high heat for about 2 minutes.
- To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
- Turn off heat, return mixture to skillet and mix well.
- In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
- Top with remaining 1/2 cup of cheese.
- Bake at 350 just until hot.
ROASTED CHICKEN LASAGNA
This is from "super suppers" cookbook. It is a great weeknight, make ahead 1 dish dinner. It can also be made and frozen for future use. Hope you enjoy it!
Provided by Scrapbook Lori
Categories Chicken
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Remove meat from chicken, cutting into bite size piece; discard skin and bones. (approx 3 cups) Set aside.
- Preheat oven to 350. Coat a 13x9x2 baking dish with cooking spray.
- For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles. cover with the chopped chicken. Top with 3 more uncooked noodles. Cover noodles with 2 cups of the sauce.
- Stir together ricotta cheese, garlic, and egg; dollop on top of sauce. Top with remaining noodles. Pour remaining sauce over all.
- Bake, uncovered, about 45 minutes or until hot and bubbly.
- Sprinkle with mozzarella cheese; bake 10 minutes more.
Nutrition Facts : Calories 385.7, Fat 21.2, SaturatedFat 8.1, Cholesterol 97.8, Sodium 519.4, Carbohydrate 21.3, Fiber 2.1, Sugar 5.8, Protein 26.5
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