CHICKEN AND HAM LASAGNA
Don't know what to cook for Christmas? You don't need to use the classics (beef or pork), so you can stick to this chicken lasagna. With homemade bechamel sauce and the smoky flavor of fried ham, this lasagna is bound to become a winter favorite for you and your family.
Provided by Vlad Popa
Categories Italian, Main course, nut-free, Pasta & rice, salty
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Heat a saucepan over medium-low heat, add the butter and melt it.
- Add the flour and whisk until you obtain a pale-yellow color.
- Add the milk and whisk to obtain a smooth mixture. Season with salt, pepper, and nutmeg.
- Heat the vegetable oil in a skillet and add the chopped ham.
- Add the onion, garlic, and cook for 2 minutes.
- Add the shredded chicken and season with salt and pepper.
- Add the baby spinach and cook for 10 more minutes.
- Grab a ceramic baking tray and divide the ingredients into layers of lasagna sheets, chicken breast, and bechamel sauce.
- Finish everything off with some shredded parmesan on top.
- Slide the dish into the oven for the next 35 minutes at 370 degrees F/185 degrees C.
Nutrition Facts : Calories 484 kcal calories, Protein 39 g grams, Fat 15 g grams, Carbohydrate 44 g grams
CHICKEN AND HAM LASAGNA
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 16
Steps:
- In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 362 calories, Fat 16g fat (8g saturated fat), Cholesterol 68mg cholesterol, Sodium 754mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 26g protein.
BROCCOLI CHICKEN LASAGNA
As a working mother with four children, I often prepare casseroles. This lasagna recipe doesn't have tomato sauce-just lots of chicken, ham and cheese.-Dawn Owens, Palatka, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through., Spread 1/2 cup broccoli mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham., Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 326 calories, Fat 16g fat (9g saturated fat), Cholesterol 64mg cholesterol, Sodium 703mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 22g protein.
CHICKEN & HAM LASAGNE
This comforting dish of layered pasta sheets, meat and spinach is topped with gooey, melted cheese - freeze now for entertaining later
Provided by Justine Pattison
Categories Dinner, Main course
Time 1h10m
Number Of Ingredients 12
Steps:
- Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
- Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
- Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.
Nutrition Facts : Calories 464 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 1.2 milligram of sodium
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 HAM LASAGNA
a different unique , and very way to make lasagna. I have made this several times, and it is very tasty. I have had this recipe for years, I forget how I got this.
Provided by weekend cooker
Categories One Dish Meal
Time 1h5m
Yield 1 casserole, 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Saute onion, and mushrooms in margarine in a large skillet.
- On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
- Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
- Gradually stir in parmesan cheese.
- Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
- Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
- Gradually, pour remaining cream- broccoli mixture over cheese.
- Bake at 350 degrees for 45 minutes, or until bubbly.
- Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.
Nutrition Facts : Calories 859.7, Fat 47.8, SaturatedFat 23.6, Cholesterol 169.1, Sodium 1654.4, Carbohydrate 46.8, Fiber 4.8, Sugar 3.9, Protein 60.6
HAM AND POTATO LASAGNA
Steps:
- In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
- In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
- Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
- Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
- Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.
WHITE CHICKEN AND HAM LASAGNA
A mild flavored, easy to make, lasagna that is sure to be a hit with family members. Great for after the holidays, using up leftovers. Every time I make this, I get asked for the recipe. Enjoy!
Provided by PrincessSarahNP
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook noodles in boiling water, according to package directions. Drain.
- In Large saucepan, melt butter.
- Into butter, blend flour, onion, garlic and pepper.
- Add broth and milk.
- Cook, stirring until bubbly and thickened.
- Stir in 1/2 of the Parmesan cheese.
- Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
- Stir mushrooms into remaining sauce.
- Place layer of 3 noodles over sauce in pan.
- Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
- Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
- Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
- Sprinkle remaining parmesan cheese over top.
- Bake in 350°F oven until heated through. (about 30-40 minutes).
Nutrition Facts : Calories 640.9, Fat 37, SaturatedFat 20.6, Cholesterol 133.6, Sodium 969.2, Carbohydrate 39.6, Fiber 2.8, Sugar 2.7, Protein 37.3
CHICKEN AND HAM LASAGNA
This creamy version of lasagna goes over great at community get-togethers. My husband doesn't like broccoli, so I often substitute zucchini and yellow squash from our garden. I precook the squash before adding it to the mushroom mixture. -Pamela Grady, Inman, South Carolina
Provided by Allrecipes Member
Time 1h
Yield 12
Number Of Ingredients 16
Steps:
- In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
- Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
- Cover and bake at 350 degrees F for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 367.2 calories, Carbohydrate 28.9 g, Cholesterol 62.9 mg, Fat 18.1 g, Fiber 2.8 g, Protein 23 g, SaturatedFat 9.1 g, Sodium 640.8 mg, Sugar 4.7 g
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CHICKEN-HAM LASAGNA RECIPE | MYRECIPES
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- Place broth and 1/4 teaspoon pepper in a large skillet over medium-high heat, and bring to a boil. Add chicken; cover, reduce heat, and simmer 10 minutes or until chicken is done. Remove chicken from pan with a slotted spoon; set aside.
- Combine milk, flour, and remaining 1/4 teaspoon pepper in a bowl; stir well with a whisk until smooth. Add milk mixture to broth in pan. Bring mixture to a boil over medium-high heat, stirring constantly. Cook 1 minute or until mixture thickens, stirring constantly. Remove from heat. Add 1 cup cheese and parsley, stirring until cheese melts.
- Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 3 lasagna noodles over sauce. Spoon 3/4 cup sauce evenly over noodles. Top evenly with one-third ham and one-third chicken. Repeat layers twice, ending with noodles. Top with remaining sauce. Sprinkle evenly with remaining 1/2 cup cheese.
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