Chicken Dinner In Foil Recipe Recipe For Lasagna

CHEESY CHICKEN LASAGNA

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.

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

EASY CHICKEN LASAGNA

Steps:

• Preheat oven 375˚F. Coat 13x9x2-inch pan with nonstick cooking spray.
• Spread about 1 cup marinara sauce on bottom of pan. Top with one-third noodles, all the ricotta cheese, 1 cup mozzarella, half the chicken and 1 cup sauce. Repeat layering. Start with one-third noodles, remaining chicken, and 1 cup mozzarella. Top with remaining noodles and sauce.
• Bake, covered with foil for 1 hour. Uncover. Top with remaining 1/4 cup cheese and continue to cook 5 minutes or until cheese is melted.

CHEESY CHICKEN LASAGNA

Steps:

• Mix together salt, pepper, Italian seasoning, celery seed, and chicken broth. Pour over chicken.
• Cook in Instant Pot on high for 13 minutes and let natural release for 10 minutes. Or, cook in slow cooker low for 6-8 hours, or high 4-5 hours. Or, line baking pan with aluminum foil, place chicken and mixture in foil and fold the foil up as tight as you can around the chicken; then, bake at 350 degrees for about 40 minutes, or until chicken is cooked through.
• Once chicken is cooked, remove from broth with slotted spoon. Shred chicken with two forks. Reserve broth for sauce. Set chicken aside.
• Cook garlic and butter in large skillet over medium-high heat for 2 minutes. Turn to medium-low and add soups, oregano, pepper, dehydrated onion, and onion powder. Take 1 cup of broth from cooked chicken and also mix this into pan. Let simmer for about 3 minutes. Note: If you don't have enough broth, or you threw it out by accident, you can use pre-made chicken broth instead. I highly recommend the broth from the cooked chicken though as it has some tasty spices.
• Preheat oven to 350 degrees.
• Cook lasagna noodles according to package directions. Or, do like I do, and get the oven ready lasagna noodles which make this recipe a breeze.
• Cover bottom of a 9x13 casserole dish with about 1/2 cup sauce. Cover sauce with lasagna noodles (this will take about 4 noodles and you'll likely have to break one to make it fit). Cover noodles with 1/3 of the chicken, 1/3 of the sauce, and 1/3 of the mozzarella & cheddar cheeses. Repeat, but end with the last 1/2 of the sauce. Reserve the remaining mozzarella & cheddar.
• Cover with aluminum foil and bake for 30 minutes. Then, remove foil, top with remaining mozzarella, cheddar, and parmesan cheeses. Bake for another 6-8 minutes, or until cheeses are bubbly.

EASY HOMEMADE LASAGNA

Steps:

• Heat oven to 350°F. Cook pasta al dente according to package directions. Rinse under cold water and set aside.
• Brown beef, sausage, onion and garlic over medium high heat until no pink remains. Drain any fat.
• Stir in pasta sauce, tomato paste, Italian seasoning. Simmer 5 minutes.
• Make Cheese Mixture by combining 1 ½ cups mozzarella, ¼ cup parmesan cheese, ricotta, parsley, and egg.
• Add 1 cup meat sauce to a 9x13 pan. Top with 3 lasagna noodles. Layer with ⅓ of the Cheese Mixture and 1 cup of meat sauce. Repeat twice more.Finish with 3 noodles topped with remaining sauce.
• Cover with foil and bake 45 minutes.
• Uncover, sprinkle with remaining cheese (2 ½ cups mozzarella cheese and ¼ cup parmesan), and bake an additional 15 minutes or until browned and bubbly. Broil 2-3 minutes if desired.
• Rest 10-15 minutes before cutting.

JAC'S GROUND CHICKEN LASAGNA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
• Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
• Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
• Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.

KELLI'S CHICKEN LASAGNA ROLLS

Steps:

• 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 pat dry with a paper towel.
• Mix ricotta cheese, spinach, and half of the mozzarella cheese together in a bowl.
• Preheat oven to 375 degrees F (190 degrees C).
• Heat oil in a large skillet over medium heat. Add chicken breasts; cook until they turn white, 2 to 3 minutes per side. Add green bell pepper and mushrooms; cook and stir until softened, 3 to 4 minutes.
• Cut chicken breasts into small pieces. Transfer to a large bowl; mix in bell pepper, mushrooms, and spaghetti sauce.
• Lay 1 noodle on a flat work surface. Spread some of the ricotta cheese mixture on top. Roll up and place seam-side down in a baking dish. Repeat with remaining noodles and ricotta cheese mixture. Pour chicken and sauce mixture over noodles. Cover baking dish with aluminum foil.
• Bake in the preheated oven until sauce is bubbly, about 25 minutes. Remove foil and sprinkle remaining mozzarella cheese on top. Continue baking, uncovered, until cheese is melted, about 15 minutes.