ARTICHOKE CHICKEN LASAGNA
Chicken, artichokes and a cream sauce make this lasagna more special than the usual tomato and beef variety. Everyone will love it! -Donna Boellner, Annapolis, Maryland
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, melt 1/3 cup butter. Stir in the flour, 1/2 teaspoon salt, nutmeg and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , In large a skillet, cook chicken in remaining butter until no longer pink. Stir in the artichokes, thyme and remaining salt; heat through., In a greased 13-in. x 9-in. baking dish, layer about 1/3 cup white sauce, three noodles, 1/2 cup sauce, 1/3 cup Parmesan cheese and about 3 cups chicken mixture. Repeat layers. Top with remaining noodles, sauce and Parmesan cheese. , Bake, uncovered, at 350° for 35-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 322 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 569mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 1g fiber), Protein 22g protein.
CHICKEN & ARTICHOKE LASAGNA
My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.
Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.
WHITE SPINACH-ARTICHOKE LASAGNA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 12 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 350 degrees F.
- For the lasagna: Bring 4 quarts of water to a boil in a pot; season the water with salt. Add the lasagna noodles and cook until al dente, about 7 minutes. Drain and lay the noodles flat on a baking sheet. Set aside.
- For the zucchini: Heat a grill pan over medium-high heat. Put the zucchini slices in a bowl, drizzle with the oil and sprinkle with salt and pepper. Add the slices to the grill pan and cook on both sides until grill marks appear, about 2 minutes per side. Remove to a plate and set aside.
- For the spinach: In a large nonstick skillet over medium heat, melt the butter. Add the spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove to a sieve set over a bowl to drain excess liquid; set aside.
- For the alfredo: In the same skillet over medium heat, melt the butter. Sprinkle in the flour, whisking to form a roux, and cook over medium-low heat for 2 minutes. Add the garlic and cook until fragrant, about 1 minute. Slowly add the hot milk and cream, whisking until smooth, and cook until thickened, 3 to 4 minutes. Remove from the heat. Season with salt and pepper. Fold in the Parmesan, artichoke hearts and pesto. Set aside.
- For the ricotta mix: In a medium bowl, add the ricotta, Parmesan and egg yolk and mix to combine. Season with salt and pepper.
- For the layers: Butter a 9-by-13-inch baking dish.
- To assemble the lasagna: Spread 1 cup of the alfredo sauce on the bottom of the buttered baking dish. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo sauce and spread evenly. Scatter the spinach evenly on top. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups alfredo and spread evenly. Add the ricotta mixture and spread evenly. Add a layer of 6 mozzarella slices. Add a layer of 3 lasagna noodles. Add 1 1/2 cups of alfredo and spread evenly. Add a layer of 6 mozzarella slices. Add the zucchini slices. Add the remaining 3 lasagna noodles. Spread the remaining alfredo evenly over the top of the noodles. Top with the remaining 6 slices of mozzarella.
- Bake until browned and bubbly, 40 to 45 minutes. Allow the lasagna to sit for 10 to 20 minutes before serving. Top with lots of torn fresh basil.
CHICKEN SAUSAGE WITH SPINACH AND ARTICHOKE LASAGNA
Provided by Kelsey Nixon
Yield 8 servings
Number Of Ingredients 15
Steps:
- Melt the butter in a large saucepan over medium heat. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes.
- Remove from the heat. Place a piece of plastic wrap directly on the surface of the creamy sauce until ready to assemble the lasagna.
- Set a large, 12-inch saute pan over medium heat and add the olive oil. Brown the sausage until golden brown and cooked through, about 4 to 5 minutes. Stir in artichokes. Transfer to a plate to cool and set aside.
- Preheat the oven to 375 degrees F.
- Coat a 9-by-13 inch baking dish with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken and artichoke mixture over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken and artichokes. Repeat 2 additional times with the remaining bechamel sauce, chicken and artichokes, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a lined baking sheet and bake, uncovered, until bubbly and beginning to brown, about 45 minutes.
- Remove from the oven and cool for at least 20 minutes before serving.
CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA
Watch this video to see how to take ordinary lasagna to a whole new level. Hint: It includes tender chicken, artichoke hearts and a creamy white sauce!
Provided by My Food and Family
Categories Home
Time 50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Combine chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until blended; stir in 2 Tbsp. basil. Reserve half; mix remaining half with the chicken mixture.
- Spread half of the remaining cream cheese mixture onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
- Bake 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.
Nutrition Facts : Calories 350, Fat 20 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g
CHICKEN AND SPINACH ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories World Cuisine Recipes European Italian
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
ARTICHOKE CHICKEN LASAGNA RECIPE - (4.2/5)
Provided by á-30923
Number Of Ingredients 20
Steps:
- In a large skillet heat the olive oil over medium-low heat. Add the onion, garlic, chicken, Italian seasoning and season well with salt and pepper. Cook, stirring often until chicken is cooked through. Cut the artichokes in half and then in half again, dry off any moisture with paper towels. Stir them into the chicken and cook 2 - 3 minutes. Remove from heat and allow to cool. In a large mixing bowl combine the ricotta, 1 + 1/2 cups of the mozzarella, the egg and parsley. Make stacks out of the spinach leaves and cut them into thin strips (chiffonade). Mix them into the ricotta mixture - it will be thick. Make the sauce: In a large, heavy duty saucepan melt the butter over medium-low heat. Whisk in flour and cook 3 - 4 minutes, whisking often. Slowly whisk in milk, turn heat up and bring to a simmer. Maintain a simmer for 4 minutes, stirring often. Turn heat down to low and stir in nutmeg, Parmesan cheese and a pinch or two each of salt and pepper, continue stirring until cheese is melted. Remove from heat. If using dried noodles cook according to package directions. Assemble the lasagna: Preheat oven to 375 degrees F. Butter a 9 x 13-inch casserole pan. Add a very thin layer of sauce over bottom of the pan, then a layer of noodles covering the bottom completely from edge to edge. Spread 1/2 the ricotta mixture evenly from edge to edge then top with 1/3 of the chicken mixture followed by 1/3 of the sauce. Cover the filling with another layer of noodles followed with the remaining 1/2 of ricotta, 1/3 of the chicken and 1/3 of the sauce. Cover with another layer of noodles followed by the remaining sauce, the remaining chicken mixture and the 1/2 cup mozzarella cheese. Bake 45 - 50 minutes until bubbly and hot in the middle. If the top starts to get too brown tent with aluminum foil. Allow to set 5 - 10 minutes before cutting into squares and serving.
CHICKEN-AND-ARTICHOKE LASAGNA
This comforting twist on lasagna is a great way to use up leftover chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.
- Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.
Nutrition Facts : Calories 309 g, Fat 12 g, Fiber 3 g, Protein 22 g, SaturatedFat 5 g
SPINACH-ARTICHOKE LASAGNA
Inspired by the artichoke slice at Artichoke Basille's Pizza in New York City, this white sauce lasagna is a dreamy multilayered dinner. Frizzling chopped canned artichoke hearts in olive oil reduces their water content, thereby concentrating their earthy, buttery flavor. What binds the dish together is a nutmeg-rich béchamel sauce that makes everything taste comforting and familiar. Cottage cheese in place of the more traditional ricotta nixes any potential for the grainy dryness that plagues so many lasagnas. Layering this creamy, saucy wonder in an 8-inch square pan leaves you with the perfect amount of leftovers for when you want some as a snack - a snacking lasagna, if you will.
Provided by Eric Kim
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 400 degrees. Boil a kettle of water (an electric kettle works great here).
- Meanwhile, heat a medium saucepan over medium-high. Add the olive oil and artichoke hearts and cook, stirring occasionally, until the artichoke hearts fall apart, become jammy and start to brown at the edges, 10 to 15 minutes. Add the spinach, season with salt and pepper, and stir until considerably wilted, 2 to 3 minutes. Transfer to a large bowl and return the saucepan to the stove (no need to wash it out).
- Make the béchamel sauce: In the saucepan, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly until smooth, 1 to 2 minutes. Still whisking constantly, slowly add the half-and-half. Raise the heat to high and bring to a simmer, whisking all the while, then immediately reduce the heat to continue simmering, now whisking occasionally, until the sauce thickens to the consistency of gravy, 10 to 20 minutes. Season generously with salt, pepper and nutmeg.
- Add half of the béchamel to the bowl with the artichokes. Stir to combine and cool slightly, for about 15 minutes. While the mixture cools, place the lasagna noodles in a large high-sided pan or dish, pour over the recently boiled water from the kettle and let soak until the noodles are softened but not soggy, about 15 minutes. Add the cottage cheese, Parmesan and egg to the artichoke mixture, season with salt and pepper and stir to combine.
- Assemble the lasagna: In an 8-inch square baking pan or dish, add enough béchamel to thinly coat the bottom. Put down a single layer of lasagna noodles, about 3 noodles, letting the ends rise up the edges of the pan. Spread half of the artichoke mixture evenly over the noodles. Turn the pan 90 degrees and put down another layer of lasagna noodles, again pressing the ends up against the edges of the pan. Spread half of the béchamel evenly over the noodles. Repeat these layers once more with the remaining lasagna noodles, artichoke mixture and béchamel, ending with the béchamel. Evenly sprinkle the mozzarella on top. (At this point, you can cover the lasagna and refrigerate it for up to 24 hours if not baking right away.)
- Bake the lasagna until the sauce is bubbling at the edges (especially in the corners of the pan), and the mozzarella and the exposed ends of the noodles are golden brown and crispy, 15 to 20 minutes. (Add more time if baking directly from the refrigerator.) Let cool for at least 30 minutes before slicing so that slices won't collapse when transferred to plates.
CHICKEN & ARTICHOKE LASAGNE
After MERPing this recipe http://www.food.com/recipe/chicken-lasagna-357970 I have decided to upload my changes here.
Provided by Satyne
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Melt the tablespoon of butter in a large frypan, then add the chicken and garlic, cook on medium low while preparing the sauce below.
- Melt 1/2 cup butter in medium saucepan on medium low. Once butter has melted, add the flour and salt, a little at a time, while constantly stirring, then add chicken broth & wine. Stir frequently until it thickens and then pour it into the frypan, adding the artichokes and turning off the heat at this point.
- Mix cottage cheese, mozzarella cheese and egg together.
- Place 2 lasagne noodles into a greased 9x13 baking dish then 1/3 of the chicken mixture on top of those. Top with 1/4 of the cheese mixture and then 2 more noodles. Repeat layers ending with the last quarter of the chicken mixture. Top with parmesan cheese.
- Bake at 220°C for 30 minutes.
Nutrition Facts : Calories 467.7, Fat 31.4, SaturatedFat 15, Cholesterol 134.9, Sodium 878.9, Carbohydrate 12.7, Fiber 2.4, Sugar 2.6, Protein 28
CREAMY WHITE CHICKEN & ARTICHOKE LASAGNA
Nothing brings the family together like a warm dish straight out of the oven. Try this timely twist on a classic.
Provided by Kraft Natural Cheese
Categories Cheese
Time 50m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- HEAT oven to 350°F
- COMBINE chicken, artichokes, tomatoes, 1 cup mozzarella and Parmesan. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 tablespoons basil. Mix half with the chicken mixture.
- SPREAD half of the remaining cream cheese sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. Top with remaining cheese sauce and mozzarella; cover.
- BAKE 25 minute or until heated through. Sprinkle with remaining basil. Let stand 5 minute before cutting to serve.
- Note: Spray the foil with cooking spray before using to cover the lasagna to help prevent the foil from sticking to the cheese on top of the lasagna.
CHICKEN FLORENTINE ALFREDO LASAGNA CUPS
This is super comforting and satisfying. Creamy and rich, but with a nice pop of green from the spinach, pesto, and basil. The chicken gives it some texture and makes it feel like a complete meal on its own. I love the crispy edges of the cheese. Serve with a bright and fresh Geek salad on the side.
Provided by TheOtherJuliaGulia
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h15m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray two 12-cup standard muffin tins with cooking spray. Set aside.
- Bring a large pot of lightly salted water to a boil. Cook 12 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Remove with a slotted spoon or a pair of tongs to a colander, leaving water to boil. Rinse noodles with cold water and drain again. Lay noodles flat on a large baking sheet.
- Place spinach in boiling pasta water and stir until wilted, about 30 seconds; drain. Squeeze dry and coarsely chop.
- Stir spinach, chicken, 1 cup mozzarella, and 1 1/2 cups Alfredo sauce together in a large bowl. Set aside.
- Stir ricotta cheese, pesto, and salt together in a medium bowl. Spread 3 tablespoons ricotta mixture onto each lasagna noodle. Working one noodle at a time, cut noodle in half lengthwise. Spread 2 tablespoons chicken mixture onto each noodle half. Roll up lengthwise and place cut-side down in the prepared muffin cups.
- Top each lasagna cup with 1 tablespoon Alfredo sauce. Sprinkle tops of lasagna cups evenly with remaining 2 cups mozzarella and Parmesan, making sure any stray strands of cheese are pushed into the muffin cups around the roll-up. Cover muffin tins with aluminum foil.
- Bake in the preheated oven until bubbly and cheese is melted, about 15 minutes. Uncover and continue to bake until even more bubbly and cheese is browned, about 10 more minutes. Let sit for 5 minutes before removing from muffin tin. Sprinkle with basil and parsley and serve.
Nutrition Facts : Calories 625 calories, Carbohydrate 34.4 g, Cholesterol 103.5 mg, Fat 38.6 g, Fiber 1.8 g, Protein 36.6 g, SaturatedFat 16.4 g, Sodium 1141.8 mg, Sugar 3.7 g
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