Chicken Prosciutto Lasagna Recipes

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CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

  • In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN-PROSCIUTTO LASAGNA



Chicken-Prosciutto Lasagna image

Some of summer's finest foods--fresh basil and sweet bell peppers--blend in this ultra-cheesy chicken lasagna.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h5m

Yield 12

Number Of Ingredients 12

12 uncooked lasagna noodles
2 tablespoons olive oil
1 1/2 lb. boneless skinless chicken breast halves, cut into 1/2-inch pieces
1/2 cup chopped onion (1 medium)
1/4 lb. prosciutto, chopped
1 (16-oz.) jar Parmesan and mozzarella cheese pasta sauce
1/4 cup chopped fresh basil
2 medium red and/or yellow bell peppers, chopped
1 (15-oz.) can Italian-style tomato sauce
1/2 cup chopped fresh parsley
8 oz. (2 cups) shredded fontina cheese
1 oz. (1/4 cup) shredded fresh Parmesan cheese

Steps:

  • Heat oven to 350°F. Cook noodles as directed on package. Drain.
  • Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
  • Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
  • Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
  • Bake covered at 350°F. for 45 minutes.
  • Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.

Nutrition Facts : Calories 275, Carbohydrate 23 g, Cholesterol 55 mg, Fat 1 1/2, Fiber 1 g, Protein 16 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 5 g

GARLIC CHICKEN PASTA WITH PROSCIUTTO



Garlic Chicken Pasta with Prosciutto image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 12

1/4 cup olive oil
1/4 cup minced garlic
5 tomatoes, seeded and chopped
4 ounces prosciutto, cut into small pieces
4 chicken breasts, grilled and cut into strips or cubes 2 pounds
2 tablespoons butter
1/2 cup fresh basil, sliced into small strips
3/4 pound linguine
1/2 cup grated fresh Parmesan or Romano
5 roasted pasilla chiles, peeled, seeded and cut into strips
2 roasted red peppers, peeled, seeded and cut into strips
Fresh basil, chiffonade for garnish

Steps:

  • Heat oil in a large skillet and saute garlic until soft and light brown. Add tomatoes, prosciutto, chicken and butter; saute for about 5 to 10 minutes. Add basil, and saute for another 5 minutes. In a stockpot, bring water to boil and cook linguine until firm, al dente. Drain pasta and transfer to a bowl, add the chicken/tomato mixture, chiles, roasted peppers, and grated cheese; toss gently to combine. Sprinkle with basil and serve.

CHICKEN PARMESAN LASAGNA



Chicken Parmesan Lasagna image

Our cheesy mashup of chicken Parmesan and baked lasagna is towering with layers of crisp chicken cutlets, tomato sauce and three cheeses. We love this dish hot and bubbly right out of the oven, but it is also delicious rewarmed as leftovers. Sprinkle with an extra pinch of Parmesan before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3 boneless skinless chicken breasts (about 8 ounces each)
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon crushed red pepper flakes, optional
4 large eggs
2 cups panko
1/2 cup plus 6 tablespoons finely grated Parmesan, plus more for serving
6 tablespoons unsalted butter, cut into tablespoons
6 tablespoons olive oil
2 cups whole milk ricotta
One 32-ounce jar prepared tomato sauce
12 no-boil lasagna noodles (from one 9-ounce box)
2 cups shredded whole milk mozzarella (about 8 ounces)

Steps:

  • Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
  • Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
  • Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
  • Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
  • Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
  • Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
  • Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

PROSCIUTTO LASAGNA



Prosciutto Lasagna image

Make and share this Prosciutto Lasagna recipe from Food.com.

Provided by PrairieHarpy

Categories     Ham

Time 2h

Yield 9 serving(s)

Number Of Ingredients 17

8 ounces lasagna noodles, cooked
8 ounces italian prosciutto, chopped (imported preferably)
4 -5 vine ripe tomatoes, peeled and chopped
1 cup ricotta cheese
1/2 cup fresh grated romano cheese
1 cup fresh grated parmesan cheese
1 lb fresh mozzarella cheese, sliced
1 medium onion, chopped
1 lb lean ground beef or 1 lb pork sausage
4 tablespoons fresh basil, chopped
4 garlic cloves (minced or chopped)
1/4 teaspoon oregano
ground black pepper
1/2 cup dry white wine, I have also used red (optional)
2 tablespoons good quality balsamic vinegar
2 tablespoons olive oil
fresh basil sprig (to garnish)

Steps:

  • Cook lasagna noodles according to package directions or until tender but still firm. Drain, keep warm.
  • To make the lasagna sauce, in a large saucepan or cast iron skillet, over medium-high high heat, saute the garlic, onion and prosciutto in the olive oil for 4 minutes.
  • Add the lean beef/pork sausage, oregano, a touch of black pepper and saute 10 minutes.
  • Add the wine & Balsamic vinegar and cook until the wine is almost evaporated.
  • Add tomatoes and basil, reduce heat and simmer sauce 35 to 40 minutes or until most of the liquid has evaporated.
  • Grease a 9" x 12" or larger, baking pan.
  • Arrange a first layer of lasagna noodles, a layer of the beef and prosciutto tomato sauce, cottage cheese, parmesan and mozzarella cheese.
  • Add a second alternating layer of noodles, sauce and other ingredients.
  • Repeat until pan is full ending up with a top layer of sauce.
  • Sprinkle with Parmesan cheese and bake in a pre-heated oven at 400 degrees for 30 minutes.
  • Garnish with fresh basil.

Nutrition Facts : Calories 494.6, Fat 27.8, SaturatedFat 14.2, Cholesterol 101.3, Sodium 605.4, Carbohydrate 25.8, Fiber 1.7, Sugar 3.9, Protein 34.2

CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

This lasagna has just the right amount of zing to it. The key to this is the andouille sausage...probably not good for anyone counting calories either! The meat mixture would be good served over fettuccine noodles, if you would like to save time

Provided by SAIDANDDUNN

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h45m

Yield 12

Number Of Ingredients 12

1 (16 ounce) package lasagna noodles
1 pound andouille sausage, quartered lengthwise and sliced
1 pound skinless, boneless chicken breast halves - cut into chunks
2 teaspoons Cajun seasoning
1 teaspoon dried sage
½ cup chopped onion
½ cup chopped celery
¼ cup chopped red bell pepper
1 tablespoon finely chopped garlic
2 (10 ounce) containers Alfredo Sauce, divided
1 ½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce.
  • Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese.
  • Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.

Nutrition Facts : Calories 487.9 calories, Carbohydrate 32 g, Cholesterol 74.7 mg, Fat 29 g, Fiber 1.5 g, Protein 25.4 g, SaturatedFat 11.3 g, Sodium 1044.7 mg, Sugar 3.3 g

PUERTO RICAN-STYLE CHICKEN LASAGNA



Puerto Rican-Style Chicken Lasagna image

This is a twist on a classic dish, with some typical Puerto Rican flavors and a fabulously delicious homemade tomato-based sauce. The time it takes to prepare is well worth the effort!

Provided by LR

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 2h35m

Yield 10

Number Of Ingredients 21

2 tablespoons olive oil
1 medium onion, chopped, or more to taste
1 medium red bell pepper, chopped
½ green bell pepper, chopped
2 shallots, chopped, or more to taste
3 mini sweet peppers, chopped, or more to taste
2 scallions, chopped, or more to taste
1 (14.5 ounce) can diced tomatoes
1 (14.5 ounce) can stewed tomatoes
salt and ground black pepper to taste
1 pinch white sugar
1 tablespoon tomato paste
1 (3 pound) whole chicken
2 tablespoons olive oil
2 heads garlic, finely chopped
1 cup chicken broth, or as needed
1 (.18 ounce) packet sazon seasoning with coriander and achiote, or more to taste
8 green olives, chopped, or more to taste
12 lasagna noodles
2 cups shredded mozzarella cheese, or to taste
½ cup shredded Cheddar cheese, or to taste

Steps:

  • Heat olive oil in a pan over medium heat. Saute onion, bell peppers, shallots, sweet peppers, and scallions until soft, about 5 minutes. Add tomatoes, salt, pepper, and sugar. Simmer until flavors combine, about 1 hour. Add tomato paste to thicken the sauce, if necessary.
  • Meanwhile, place chicken in a large pot and cover with water. Bring to a boil. Reduce heat and simmer until an instant-read thermometer inserted near the thigh bone reads 165 degrees F (74 degrees C), 45 minutes to 1 hour. Drain and let cool until easily handled.
  • Fill a blender halfway with sauce. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining sauce. Cover to keep warm.
  • Pull chicken meat off the bones. Heat olive oil in a saucepan and saute garlic until golden brown, 3 to 5 minutes. Add the boiled chicken and shred it with 2 forks. Moisten the mixture with chicken broth. Add sazon seasoning and olives; mix well. Season with salt and pepper. Remove from heat.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Cover the bottom of a 9x13-inch baking dish with a layer of lasagna noodles. Cover with some sauce, followed by some chicken, then a layer of mozzarella cheese. Repeat with remaining noodles, sauce, chicken, and cheese. Cover the final layer of mozzarella with Cheddar cheese for extra color. Cover with aluminum foil.
  • Bake lasagna in the preheated oven until heated through and cheese is melted, about 25 minutes.

Nutrition Facts : Calories 591.7 calories, Carbohydrate 34.2 g, Cholesterol 124.5 mg, Fat 33.1 g, Fiber 2.8 g, Protein 38.7 g, SaturatedFat 10.6 g, Sodium 732.4 mg, Sugar 5.7 g

MAKE-AHEAD WHITE CHICKEN LASAGNA



Make-Ahead White Chicken Lasagna image

Looking for a make-ahead pasta dinner using Progresso® chicken broth? Then try this cheesy casserole that's layered with chicken and lasagna. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 12

Number Of Ingredients 17

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups coarsely chopped red bell pepper (2 medium)
1 cup finely chopped celery
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pint (2 cups) half-and-half
1/2 cup Progresso™ chicken broth
4 oz cream cheese
7 oz Gouda cheese, shredded (about 2 cups)
1 container (12 oz) small-curd cottage cheese
1/4 cup fresh basil leaves, cut into thin strips
1 egg, beaten
9 uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
  • Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

Nutrition Facts : Calories 440, Carbohydrate 20 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 1/2 g

PARMESAN CHICKEN LASAGNA



Parmesan Chicken Lasagna image

I have one son who's loves chicken so much that he would eat it at every meal if possible. To tempt him away from chicken nuggets, I concocted this lasagna using chicken.-Dedra Thrash, Fyffe, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup 2% milk
1 cup grated Parmesan cheese
2-1/2 cups ricotta cheese
1-1/2 cups shredded Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles, cooked, rinsed and drained
2 cups cubed cooked chicken
1 cup grape tomatoes, halved
Minced fresh parsley, optional

Steps:

  • In a large saucepan, melt butter. Add garlic; cook 1 minute. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in grated Parmesan cheese. , In a bowl, combine the ricotta, 1/2 cup shredded Parmesan cheese, salt and pepper., Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1/2 cup sauce, and half of the ricotta mixture and chicken. Repeat layers. Top with remaining noodles and sauce. Sprinkle with tomatoes and remaining Parmesan cheese. , Cover and bake at 375° for 30 minutes. Uncover; bake 15-20 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 442 calories, Fat 30g fat (18g saturated fat), Cholesterol 120mg cholesterol, Sodium 502mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

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CRISPY PROSCIUTTO CHEESY WHITE LASAGNA. | RECIPE | RECIPES, …
Nov 30, 2016 - Crispy Prosciutto Cheesy White Lasagna - cheesy, with a creamy Béchamel sauce, spinach, ricotta, provolone, and topped with prosciutto @halfbakedharvest.com. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe …
From pinterest.com.au


CHICKEN PARMESAN LASAGNA RECIPE - PILLSBURY.COM
2017-11-06 Steps. Hide Images. 1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. 2. Cover bottom of baking dish with 1 cup of the marinara sauce. Arrange 3 noodles on top of sauce. Top with one-third of the ricotta cheese, one-third of the chicken, 1 cup of the mozzarella cheese and 1 cup of the marinara sauce.
From pillsbury.com


EASY CREAMY CHICKEN ALFREDO LASAGNA RECIPE - COOKIN' WITH MIMA
2021-10-26 White Lasagna Sauce. Make the creamy sauce: Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes. Add the seasonings and cheese: Black pepper, Italian seasonings, and salt to the pot.
From cookinwithmima.com


CHICKEN ALFREDO LASAGNA - THE SPRUCE EATS
2021-07-20 Preheat the oven to 350 F. In a large skillet over medium-high heat add butter, garlic, and onion and cook for 2 to 3 minutes or until the onion becomes translucent. Add the spinach and 1 tablespoon of water and stir until it wilts about 1 minute. Add milk, Parmesan, ricotta, and parsley.
From thespruceeats.com


WHITE CHICKEN LASAGNA SOUP - EASY CHICKEN RECIPES
2022-06-06 8 ounces uncooked lasagna noodles. Remove the pot from the heat and stir in the cream and spinach. 1 cup heavy cream, 5 ounces fresh spinach. Shred the cooked chicken with two forks and add it to the pot as well. Cover the Dutch oven with a lid and let it sit until the spinach has wilted, about 2-3 minutes.
From easychickenrecipes.com


CRISPY PROSCIUTTO CHEESY WHITE LASAGNA. - HALF BAKED HARVEST
2016-11-28 Instructions. Preheat the oven to 350 degrees F. Grease a 9x13 inch pan. Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute.
From halfbakedharvest.com


CRISPY PROSCIUTTO CHEESY WHITE LASAGNA. | RECIPE | HALF BAKED …
Dec 29, 2018 - Crispy Prosciutto Cheesy White Lasagna - cheesy, with a creamy Béchamel sauce, spinach, ricotta, provolone, and topped with …
From pinterest.ca


SPINACH AND PROSCIUTTO LASAGNA RECIPE - DELISH
2008-01-01 Preheat oven to 375 degrees. Make filling: In a medium bowl, stir together spinach, ricotta, garlic, teaspoon salt, and 1/4 teaspoon pepper; set aside. In another medium bowl, stir together tomato ...
From delish.com


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