Chicken Lasagna Iv Recipes

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CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

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

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

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



Chicken Lasagna image

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

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

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

QUICK & EASY 4 INGREDIENT CHICKEN LASAGNA



Quick & Easy 4 ingredient Chicken Lasagna image

Provided by Campbells Australia

Yield 5-6

Number Of Ingredients 5

1 tbsp oil
750gm chicken mince
1 can Campbells Condensed Cream of Chicken soup
2 cups baby spinach leaves
6-8 lasagna sheets

Steps:

  • Pre heat oven to 180°C fan forced. Heat oil in a large frypan, add chicken mince and cook for 5 mins, add Campbells Cream of Chicken condensed soup and 1/2 cup water bring to the boil stir through spinach until starting to soften. Remove from heat.
  • Place 1 cup of chicken sauce over base of dish of a 2.5 litre ovenproof dish. Top with 3-4 lasagna sheets (depends on how wide your pasta is) top with more sauce, another layer of pasta and top with remaining sauce.
  • Cover with foil and bake for 15 minutes, remove foil and cook for a further 15 minutes.
  • Serve with salad or steamed vegetables.

FOUR CHEESE-CHICKEN LASAGNA



Four Cheese-Chicken Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
Kosher salt
1 pound lasagna noodles (not no-boil)
Extra-virgin olive oil, for drizzling
2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped
2 large eggs, lightly beaten
2 15 -ounce containers part-skim ricotta cheese
3/4 cup grated parmesan cheese (about 3 ounces)
1/4 cup roughly chopped fresh parsley
Freshly ground pepper
4 cups grated fresh mozzarella cheese (about 1 pound)
2 cups grated asiago cheese (about 8 ounces)

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 ALFREDO LASAGNA



Chicken Alfredo Lasagna image

Provided by Molly Yeh

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

1 large chicken breast or 2 small chicken breasts (see Cook's Note)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
3 cups shredded Parmesan
9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella

Steps:

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
  • For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
  • Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
  • Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

HEAVENLY CHICKEN LASAGNA



Heavenly Chicken Lasagna image

Make and share this Heavenly Chicken Lasagna recipe from Food.com.

Provided by LMillerRN

Categories     Chicken

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

1 tablespoon butter or 1 tablespoon margarine
1/2 large onion
1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
1 (10 ounce) container refrigerated reduced-fat alfredo sauce
1 (7 ounce) jar diced pimentos, undrained
1 (6 ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups shredded sharp cheddar cheese, divided

Steps:

  • Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, and next 3 ingredients.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
  • Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 501.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 132.7, Sodium 575.5, Carbohydrate 26.4, Fiber 2.8, Sugar 2.8, Protein 37.2

FIESTA CHICKEN LASAGNA



Fiesta Chicken Lasagna image

Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 6

2 jars (16 oz each) Old El Paso™ Thick 'n Chunky salsa
9 uncooked lasagna noodles
1 package (9 oz) frozen cooked Southwest-seasoned chicken breast strips, thawed
1 can (15 oz) Progresso™ black beans, drained, rinsed
1/4 cup chopped fresh cilantro
3 cups shredded Monterey Jack cheese (12 oz)

Steps:

  • Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
  • Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g

CHICKEN LASAGNA WITH SPINACH



Chicken Lasagna with Spinach image

My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.

Provided by Crystal

Categories     World Cuisine Recipes     European     Italian

Time 2h5m

Yield 16

Number Of Ingredients 21

8 tablespoons butter, divided
1 tablespoon olive oil
2 skinless, boneless chicken breasts, cut into bite-sized pieces
12 fresh mushrooms, sliced
½ cup chopped onion
8 cloves garlic, minced, divided
salt, divided
¾ teaspoon ground black pepper, divided
1 (16 ounce) package lasagna noodles
3 (9 ounce) packages fresh spinach
2 cups whipping cream
2 cups half-and-half
2 teaspoons onion powder
1 teaspoon crushed dried sage
1 bay leaf
cooking spray (such as Pam®)
¼ cup all-purpose flour
3 ½ cups shredded Parmesan cheese, divided
⅛ teaspoon ground nutmeg
1 (32 ounce) container ricotta cheese
4 cups shredded mozzarella cheese, divided

Steps:

  • Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
  • While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
  • Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
  • Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
  • Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
  • Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
  • Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g

CHICKEN ALFREDO LASAGNA RECIPE BY TASTY



Chicken Alfredo Lasagna Recipe by Tasty image

Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, canola oil, garlic, medium white onion, heavy cream, shredded parmesan cheese, fresh parsley, lasagna noodles, shredded mozzarella cheese, bacon

Provided by Alvin Zhou

Categories     Dinner

Yield 6 servings

Number Of Ingredients 13

4 boneless, skinless chicken breasts
4 teaspoons salt
4 teaspoons pepper
4 teaspoons garlic powder
4 tablespoons canola oil
3 cloves garlic, minced
½ medium white onion, finely chopped
2 cups heavy cream
½ cup shredded parmesan cheese
1 cup fresh parsley, chopped
10 lasagna noodles, cooked
2 cups shredded mozzarella cheese
6 strips bacon, cooked and crumbled

Steps:

  • Preheat oven to 350°F (180°C).
  • Slice each chicken breasts in half lengthwise and sprinkle 1 teaspoon of salt, pepper, and garlic powder evenly on both sides of each chicken breast.
  • Heat oil in a large pan over high heat, then sear the chicken for about 1 minute per side. They will continue to cook through in the oven later on.
  • In the residual oil (drain some if necessary), toss in the garlic and onions, stirring constantly until the mixture has started to brown.
  • Pour in the cream, stirring until it starts to boil, then add the parmesan and parsley.
  • Cook for 1 additional minute, then remove from heat.
  • In a 9" x 13" (23cm x 33cm) rectangular baking pan, spread about ¼ of the cream mixture on the bottom.
  • Lay enough lasagna noodles to cover the sauce, then spread about ½ of the remaining cream mixture on top.
  • Place enough chicken breasts to cover the sauce, then sprinkle with half of the mozzarella, followed by half of the bacon and half of the parsley.
  • Repeat the layers once more, starting with noodles, sauce, chicken, bacon, parsley, and mozzarella.
  • Bake for about 25 minutes, until the cheese is golden brown.
  • Cool for about 15 minutes, slice, and serve!
  • Enjoy!

Nutrition Facts : Calories 965 calories, Carbohydrate 18 grams, Fat 73 grams, Fiber 1 gram, Protein 64 grams, Sugar 5 grams

CREAMY CHICKEN LASAGNA



Creamy Chicken Lasagna image

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

12 uncooked lasagna noodles (12 oz)
1 tablespoon butter or margarine
3/4 cup chopped green bell pepper
3/4 cup chopped onions (1 1/2 medium)
1/3 cup milk
2 cans (10 3/4 oz each) condensed cream of chicken soup
1/2 teaspoon dried basil leaves
1/4 teaspoon pepper
1 container (12 oz) small-curd cottage cheese
3 cups diced cooked chicken
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Cheddar cheese (4 oz)
1/2 cup grated Parmesan cheese

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

HERBED CHICKEN LASAGNA



Herbed Chicken Lasagna image

For a cooking class several years ago, I lightened up a classic lasagna and created this chicken version. It was preferred over the traditional dish in taste tests in my class and by my family and friends as well. -Dena Stapelman, Laurel, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 15

10 uncooked lasagna noodles
1 pound boneless skinless chicken breasts
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (12 ounces) tomato paste
1-1/2 cups sliced fresh mushrooms
1/4 cup chopped onion
1 tablespoon dried basil
1-3/4 teaspoons salt, divided
1/8 teaspoon garlic powder
3 cups 2% cottage cheese
1/2 cup egg substitute
1/2 cup grated Parmesan cheese
1/3 cup minced fresh parsley
1/2 teaspoon pepper
2 cups shredded part-skim mozzarella cheese

Steps:

  • Cook noodles according to package directions. Meanwhile, broil chicken 6 in. from the heat until juices run clear; let stand for 15 minutes or until cool enough to handle. Shred chicken with two forks. Drain noodles; set aside., In a large nonstick skillet, combine the shredded chicken, tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes. In a bowl, combine the cottage cheese, egg substitute, Parmesan cheese, parsley, pepper and remaining salt., In a 13x9-in. baking dish coated with cooking spray, place half of the noodles, overlapping them. Layer with half of the cheese mixture, chicken mixture and mozzarella. Repeat layers. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; bake 5 minutes longer. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 240 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 1038mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CHICKEN PARM LASAGNA RECIPE BY TASTY



Chicken Parm Lasagna Recipe by Tasty image

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

3 chicken breasts
salt, to taste
pepper, to taste
1 cup all-purpose flour
5 eggs, divided
2 cups italian bread crumbs
vegetable oil, for frying
2 cups ricotta cheese
24 oz marinara sauce
8 lasagna noodles
1 ½ cups shredded mozzarella cheese
1 ½ cups shredded parmesan cheese
fresh basil, to garnish

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

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From lifemadesimplebakes.com


LAZY DAY CHICKEN LASAGNA - LISA'S DINNERTIME DISH
Preheat oven to 350 degrees. Combine marinara sauce and water in a large mixing bowl. remove 1/2 cup sauce and set aside. Add next 6 ingredients, through red pepper flakes to mixing bowl, stirring until well combined. Coat a 9x13 pan with cooking spray. Spread reserved sauce on the bottom of the pan.
From lisasdinnertimedish.com


CHICKEN LASAGNA RECIPE - EASY CHICKEN RECIPES
2021-05-03 Add in the seasoning, carrots, onion and garlic and soften. Stir in and cook the ground chicken. Add the marinara sauce and simmer. Combine the ricotta cheese, spinach, garlic, egg, salt, and pepper. Layer the chicken sauce, noodles, ricotta mix and cheeses and repeat the layers. Bake and serve.
From easychickenrecipes.com


HEAVENLY CHICKEN LASAGNA RECIPE | MYRECIPES
Step 2. Drain spinach well, pressing between layers of paper towels. Step 3. Stir together spinach, cottage cheese, and next 3 ingredients. Step 4. Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese.
From myrecipes.com


CHICKEN LASAGNA RECIPE | SOUTHERN LIVING
Step 2. Drain spinach well, pressing between layers of paper towels. Step 3. Stir together spinach, cottage cheese, and next 3 ingredients. Step 4. Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese.
From southernliving.com


GARLIC PARMESAN CHICKEN LASAGNA BAKE RECIPE - PINCH OF YUM
2014-04-23 When the sauce is smooth and thick, remove from heat and set aside. Layer the lasagna: Grease a 9×13 pan and preheat the oven to 400 degrees. Cover the bottom of the pan with (about 5) broken lasagna noodles, half of the chicken, half of the peas, 1/4 cup Parmesan, 1/3 cup water, and 1 1/2 cups sauce. Repeat this layer once more.
From pinchofyum.com


CHICKEN LASAGNA RECIPE BY ARCHANA'S KITCHEN
2016-10-08 Preheat the oven to 170 degree centigrade. Grease a 9-by-13-inch baking dish with butter well. Place a layer of cooked lasagna sheet in one layer. Add some tomato pasta sauce, sprinkle cheese, layer chicken pieces on top, and sprinkle some more cheese on top of the chicken and some finely chopped parsley as well.
From archanaskitchen.com


CHICKEN LASAGNA | I HEART RECIPES
2014-05-20 Sprinkle 1 tbsp of the salt free seasoning, and Italian seasoning on the veggies, then toss. Roast the vegetables on 400 for 10 minutes. Meanwhile place 2 tbsp of canola oil in a pan, place over medium heat. Season the chicken with 2 tsp of salt free seasonings, then pan fry the chicken. Once the chicken is done, thinly slice it.
From iheartrecipes.com


CHEAT'S CHICKEN LASAGNE RECIPE - FOOD NEWS
Chicken Lasagna IV. Rating: 4.49 stars. 140. This is a wonderful recipe passed on to me from my Dad. It is simple and delicious -- perfect for family gatherings! I usually make this dish the night before and pop in the oven the next day. This dish also freezes very well. By Kristle. Chicken Taco Lasagna. Joe Wicks- Cheat’s Chicken Parmigiana Recipe. Posted by foodob-cec-d on …
From foodnewsnews.com


CHICKEN LASAGNA - THE SEASONED MOM
2019-12-09 Preheat oven to 450 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside. In a large skillet, heat olive oil over medium-high heat. When oil shimmers, add mushrooms and onion; cook until tender (about 6-7 minutes). Add garlic; cook 1 minute longer. Add flour to the skillet and stir until blended.
From theseasonedmom.com


CHICKEN PARMESAN LASAGNA - SKINNYTASTE
2019-04-15 Instructions. Preheat oven to 425°F. Spray a large baking sheet lightly with spray. Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl. Dip the chicken into the eggs, then into the breadcrumb mixture.
From skinnytaste.com


CHICKEN LASAGNA - HOME COOKING ADVENTURE
2015-03-11 Assemble the lasagna.Spread a layer of chicken sauce (about 1/3 of the sauce) over the bottom of the baking dish. Spread a thin layer of …
From homecookingadventure.com


CHICKEN LASAGNA | CIAO ITALIA
Directions. Preheat the oven to 350°F. Place the oil in a sauté pan and cook the onion over medium heat until soft; stir in the garlic and cook until it softens but does not brown. Raise the heat to high, add the chicken and the rosemary. Cook until the chicken has browned. Season with salt and pepper. Transfer to a large bowl.
From ciaoitalia.com


HOMEMADE CHICKEN LASAGNA {WITH HOMEMADE WHITE SAUCE} | LIL' …
2019-08-19 Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool. SAUCE. To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 3-4 minutes, or until golden brown and bubbling.
From lilluna.com


CHICKEN LASAGNE RECIPE | CHICKEN RECIPES | TESCO REAL FOOD
Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a frying pan. Add the chicken and brown. Set aside in a bowl. Add the onion and garlic to the pan; cook for 5 mins, or until softened. Stir in the oregano, chilli, tomato purée and tomatoes, then return the chicken with any juices; season. Bring to the boil, then simmer for 5 mins.
From realfood.tesco.com


ONE PAN CHICKEN LASAGNA - THE SALTY MARSHMALLOW
2018-11-16 Wipe or drain any excess bacon grease from the skillet. Melt the butter in the same skillet, add the garlic and cook stirring constantly for 1 minute. Add the cream, chicken broth, seasonings, lasagna noodles, and cooked chicken to the pan. Bring to a boil, then turn heat to low cover and simmer for 12-15 minutes until noodles are cooked through.
From thesaltymarshmallow.com


CRACK CHICKEN LASAGNA - FAMILY FRESH MEALS
2020-07-20 Instructions. Preheat oven to 350℉. Cook lasagna noodles according to package directions. When finished cooking, rinse with cold water and drain. While lasagna is cooking, in a large bowl, mix crack chicken, cream of chicken soup, and evaporated milk. In a separate bowl, mix mozzarella and cheddar cheeses.
From familyfreshmeals.com


MEXICAN CHICKEN LASAGNA - BUTTER WITH A SIDE OF BREAD
2020-06-01 Preheat oven to 350 degrees F. Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas into 4 strips with kitchen shears. In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly.
From butterwithasideofbread.com


CHICKEN LASAGNA {FAMILY FAVORITE} - SPEND WITH PENNIES
2019-01-09 Set aside. In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with ½ mozza, ¼ cup parmesan and ⅓ of the sauce. Add another layer of noodles, chicken, cottage cheese mixture, sauce. Top …
From spendwithpennies.com


SKILLET SPINACH LASAGNA - ITALIAN
Heat a large skillet over medium-high heat. Cook and stir sausage, breaking into smaller pieces, in the hot skillet until browned and crumbly, 5 to 7 minutes.
From worldrecipes.org


CHICKEN LASAGNA RECIPES | ALLRECIPES
35. 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. Double Cheddar Rotisserie Chicken Lasagna. 1. Chicken Alfredo Lasagna. 1. Chicken Lasagna with Spinach.
From allrecipes.com


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