SARAH'S CHICKEN LASAGNA
This recipe is very different from the tomato based lasagna. It is a creamy lasagna, and very good. This freezes well, and can be prepared in advance.
Provided by Sarah Young
Categories Main Dish Recipes Pasta Chicken
Yield 9
Number Of Ingredients 13
Steps:
- Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
- In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
- Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 464 calories, Carbohydrate 28.4 g, Cholesterol 95 mg, Fat 24 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 12.4 g, Sodium 1350.6 mg, Sugar 6.2 g
CHICKEN LASAGNA RECIPE
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
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.
CHICKEN LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
- Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
EASY LASAGNA III
Quick, easy lasagna that tastes great!
Provided by LIZ PEAK
Categories World Cuisine Recipes European Italian
Time 1h
Yield 7
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce.
- In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Nutrition Facts : Calories 490.7 calories, Carbohydrate 39.7 g, Cholesterol 126.4 mg, Fat 20.3 g, Fiber 3.2 g, Protein 38 g, SaturatedFat 8.7 g, Sodium 936.6 mg, Sugar 6.9 g
SPINACH LASAGNA III
Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.
Provided by Robbie Rice
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
- In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.
- Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9x13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.
- Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.
Nutrition Facts : Calories 360 calories, Carbohydrate 41.2 g, Cholesterol 47.6 mg, Fat 13.5 g, Fiber 3.5 g, Protein 19 g, SaturatedFat 6.2 g, Sodium 875.4 mg, Sugar 8.1 g
NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA
This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)
Provided by Judi H
Categories One Dish Meal
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- Spray cooking oil spray into bottom of deep lasagna pan.
- Pour all of the chicken broth into the lasagna pan.
- Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
- Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
- Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
- Cover dish with foil and bake at 375 degrees for 60 minutes.
- Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- Let dish stand for 10 minutes before cutting.
SAVOURY TOMATO & CHICKEN LASAGNA RECIPE BY TASTY
Here's what you need: large beefsteak tomatoes, olive oil, McCormick® Savoury Spice Blend, kosher salt, whole milk ricotta cheese, large eggs, lasagna noodles, shredded chicken, shredded mozzarella cheese
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 1h25m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the tomatoes, ¼ cup (60 ml) olive oil, 1 tablespoon McCormick® Savoury Spice Blend, and 1 teaspoon salt. Gently toss to combine.
- In a medium bowl, whisk together the ricotta, eggs and 1 tablespoon McCormick® Savoury Spice Blend until well combined.
- Drizzle 1 tablespoon olive oil in the bottom of a 9 x 13-inch (22 x 33 cm) baking dish. Add a layer of tomato slices. Top the tomatoes with 4 lasagna noodles. Spread half of the ricotta mixture evenly over the lasagna noodles. Sprinkle ½ cup of mozzarella. Spread half of the shredded chicken (about 1¼ cups) over the ricotta. Repeat with the remaining ingredients to make one more layer, finishing with a final layer of tomatoes. Evenly pour the accumulated liquid from the bowl of tomatoes over the gratin. Add the remaining mozzarella.
- Cover the baking dish tightly with aluminum foil, then bake the gratin for 35 minutes, until the noodles are cooked through.
- Remove the gratin from the oven.
- Remove the aluminium foil and broil for 2 min until the mozzarella is bubbling and golden brown.
- Remove from the oven and let cool for 30 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 408 calories, Carbohydrate 11 grams, Fat 26 grams, Fiber 1 gram, Protein 29 grams, Sugar 2 grams
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
EVERYDAY EASY CHICKEN LASAGNA
Try it once, and you'll want Everyday Easy Chicken Lasagna every day! Oven-ready noodles and a prepared spaghetti sauce make this chicken lasagna great.
Provided by My Food and Family
Categories Home
Time 45m
Yield 9 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Heat oil in large skillet on medium heat. Add chicken and peppers; cook 8 to 10 min. or until chicken is done, stirring frequently. Remove from heat. Stir in pasta sauce, water and 1 cup cheese.
- Spoon 1/4 of the chicken mixture in 13x9-inch pan sprayed with cooking spray; cover with 3 noodles. Repeat layers twice. Top with remaining chicken mixture and cheese.
- Bake 30 min. or until noodles are tender and lasagna is heated through.
Nutrition Facts : Calories 280, Fat 9 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
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