CHICKEN AND SPINACH ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g
CHICKEN ALFREDO LASAGNA
Provided by Molly Yeh
Categories main-dish
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 16
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.
MUSHROOM LASAGNA WITH HOT SAUSAGE AND SPINACH
Hot sausage gives this Alfredo mushroom lasagna a nice kick and it's easy to make using jarred sauce and no-boil noodles. A slice of heaven on your plate!
Provided by JANINEGOODWIN
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h40m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15-inch baking dish with cooking spray. Slice sausage links.
- Heat a large skillet over medium heat. Cook and stir sausage and onions in the hot skillet until sausage is browned, 5 to 7 minutes. Add mushrooms and continue cooking until soft and browned, about 5 minutes. Remove from heat. Drain excess grease.
- Place spinach in a medium bowl. Microwave, uncovered, for 3 1/2 minutes. Pour in ricotta cheese and beaten egg. Stir well until blended.
- Combine Alfredo sauce and milk in a medium bowl. Mix well.
- Spread about 1/2 cup sauce evenly on the bottom of the prepared baking dish. Place 3 uncooked noodles over sauce. Spread 1/2 of the spinach mixture over the noodles followed by 1/2 of the sausage mixture. Sprinkle with 1/3 of the mozzarella cheese. Place 3 more noodles on top and pour 1 1/2 cups sauce over noodles. Spread remaining spinach mixture over top of noodles followed by remaining sausage mixture. Sprinkle with another 1/3 of mozzarella. Place 3 more noodles over the mozzarella and pour remaining sauce evenly on top. Sprinkle with remaining mozzarella.
- Spray a sheet of aluminum foil with cooking spray and cover the dish tightly, sprayed-side down.
- Bake in the preheated oven for 45 minutes. Remove aluminum foil and continue to bake until noodles are soft and lasagna is bubbly, 10 to 15 minutes. Let rest for 10 minutes before serving.
Nutrition Facts : Calories 638 calories, Carbohydrate 23.5 g, Cholesterol 127.4 mg, Fat 46.8 g, Fiber 2 g, Protein 33.2 g, SaturatedFat 20.4 g, Sodium 1549.5 mg, Sugar 6.3 g
ALFREDO MUSHROOM-SPINACH LASAGNA
Adapted from the famous recipe by Barefoot Contessa by adding more veggies and less butter; still so rich and delicious though! Now, serves just for 4 but it's easy to serve more - just double the ingredients and put in a 9x13 pan.
Provided by sofie-a-toast
Categories One Dish Meal
Time 1h
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat your oven to 375°F Bring a large, wide pot of water to boil with salt and a splash of oil, that will help keep your noodles from sticking together as they drain. Add the lasagna noodles and cook for 10 minutes. Drain and set aside.
- Make béchamel: Bring the milk and garlic to simmer in a saucepan, or heat it in your microwave, and set it aside. Melt 4 tablespoons butter in a large saucepan. Add the flour and cook for one minute over low heat, stirring constantly with a whisk or wooden spoon. Pour in the hot milk, a little at a time at first and stirring until combined. Continue adding a few tablespoons at a tim until you've added half of it, then you can add the second half all at once, along with 1/2 teaspoon table salt, the pepper, and nutmeg. Cook over medium-low heat, stirring or whisking frequently, for 3 to 5 minutes, or until thick. Set aside.
- Prepare vegtables: Discard portobello mushroom stems and/or trim the ends of the cremini stems. Slice mushrooms 1/4-inch thick. Heat 1 tablespoon olive oil and 1 tablespoons butter over medium in the bottom of the large, wide pot you used to cook the noodles earlier, or in a large sauté pan. Cook the mushrooms with a pinch of salt for about 5 minutes, or until they are tender and release some of their juices, tossing to make sure they cook evenly. Add the spinach and cook until wilted.
- Assemble lasagna: Spread some of the sauce in the bottom of 9x9 baking dish (if you'd like to freeze or give this dish as a gift, remember to use a foil pan). Arrange a layer of noodles on top*, then more sauce (about 1/4 of what remains), 1/3 of the mushrooms and 1/4 cup grated parmesan. Repeat two more times then top with a final layer of noodles, your remaning sauce and last 1/4 cup of parmesan.
- Bake for 40 minutes, or until top is browned and the sauce is bubbly. Let sit at room temperature for 15 minutes before serving. To freeze for future use, allow it to cool completely and wrap two to three times in plastic wrap before freezing.
CHICKEN AND SPINACH ALFREDO LASAGNA
This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!
Provided by Texaspollock
Categories One Dish Meal
Time 1h30m
Yield 9-12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Cook noodles.
- Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
- In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
- Spray a deep 13"X 9" lasagna pan with cooking spray.
- Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
- Cover with foil and bake for 1 hour.
- Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9
SPINACH ALFREDO LASAGNA
This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.
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