WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
CHEESY CHICKEN LASAGNA
The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.
Provided by Alida Ryder
Categories Dinner
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
- Add the vegetables and cook for 7-10 minutes or until they start to soften.
- Add the garlic and herbs and cook for another minute before adding the chicken back in.
- Pour in the tomatoes, stock, Balsamic and sugar.
- Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
- Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
- Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
- Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CHICKEN CHEESE LASAGNA
This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. - Mary Ann Kosmas, Minneapolis, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.
Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 87mg cholesterol, Sodium 830mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.
CHEESY CHICKEN LASAGNA
Cheesy lasagna made using shredded chicken in place of ground beef or sausage.
Provided by Carol Prather
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
- While chicken is boiling, 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 lay noodles in a single, flat layer on a paper towel to dry.
- Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
- Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
- Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
- Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g
CHICKEN CHEESE LASAGNA
I'm not sure where this recipe came from but it is absolutely wonderful. DH loves this and its a good way to get him to eat spinach.
Provided by Nimz_
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter in 2 qt saucepan over low heat until melted.
- Add garlic.
- Stir in flour and salt.
- Cook, stirring constantly until bubbly.
- Remove from heat and stir in milk and broth.
- Heat to boiling, stirring constantly.
- Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
- Cook over low heat stirring constantly until cheese is melted.
- Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
- Spread 1/2 of the cottage cheese over noodles.
- Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
- Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
- Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
- Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 763.9, Fat 41, SaturatedFat 23, Cholesterol 149.2, Sodium 1654.9, Carbohydrate 48.9, Fiber 3, Sugar 4.8, Protein 49.3
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.
CREAMY CHICKEN LASAGNA RECIPE
Our Creamy Chicken Lasagna has been a family favorite for years! It's an easy weeknight meal everyone will love.
Provided by Camille Beckstrand
Categories Main Course
Time 55m
Number Of Ingredients 8
Steps:
- Bring large pot of slightly salted water to boil. Cook noodles 8-10 minutes. Drain, rinse with cold water and set aside.
- Shred or cube cooked chicken.
- Preheat oven to 350 degrees. Dissolve boullion cube in hot water.
- In large bowl, mix chicken with bullion, cream cheese, and 1 cup of mozzarella cheese (sometimes I also add a dash of garlic salt and Italian seasoning just to give it at little more flavor).
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13" dish. Cover with half of chicken mixture (drop by using 2 spoons) and top with 3 noodles. Repeat. Top with remaining sauce and sprinkle with remaining mozzarella cheese and then top with some fresh Parmesan cheese.
- Bake for 35-40 minutes in preheated oven.
Nutrition Facts : Calories 405 kcal, Carbohydrate 23 g, Protein 32 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 113 mg, Sodium 945 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
CHEESY CHICKEN LASAGNA
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9-12 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN CHEESE LASAGNA
Make and share this Chicken Cheese Lasagna recipe from Food.com.
Provided by Cheryl Thebeau-Blev
Categories Chicken
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- heat margainr in 2 qt saucepan over low heat until melted.
- add garlic. stir in flour and salt. cook, stirring constantly until bubbly.
- remove from heat and stir in milk and broth.
- heat to boiling, stirring constantly.
- stir in mozzarella, 1/2 cup parmesan, onion, basil, oregano and pepper.
- cook over low heat stirring constantly until cheese is melted.
- Spread 1/4 of sauce in ungreased 13x9" dish and top with 3 or 4 noodles, overlapping if necessary.
- Spread 1/2 of cottage cheese over noodles.
- repeat with 1/4 of cheese sauce, 1/2 of chicken, 1/2 of spinach, and another layer of noodes.
- Then remaining cottage cheese, 1/4 of cheese sauce, remaining chicken and spinach, and remaining noodles.
- Cover with remaining cheese sauce and 1/2 cup parmesan.
- Cook uncovered at 350 20-30 minutes until nice and bubbly.
- Let stand 10-15 minutes before cutting.
Nutrition Facts : Calories 663.2, Fat 36, SaturatedFat 20.9, Cholesterol 108.1, Sodium 1633.3, Carbohydrate 49.9, Fiber 4, Sugar 4.9, Protein 36
CREAMY CHICKEN LASAGNA
Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
- Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
- Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g
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
CHICKEN LASAGNE
Easy, tasty, filling family meal
Provided by sdw1971
Time 50m
Yield Serves 6
Number Of Ingredients 13
Steps:
- Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
- Meanwhile, heat the oil in a saucepan and fry the onion until softened.
- Add the mushrooms and fry for a further 3 minutes.
- Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
- Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
- Drain the lasagne and spread out on paper towels
- Make alternate layers of lasagne and the chicken mixture in a baking dish.
- Combine the yogurt and cheese and spread over the top.
- Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.
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