Grilled Chicken Recipes Recipes Recipes Recipe For Lasagna

GRILLED CHICKEN AND PORTOBELLO LASAGNA ROLLUPS

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the lasagna noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the noodles are cooked, but still firm to the bite, about 8 minutes; drain and rinse.
• Preheat oven to 375 degrees F (190 degrees C). Spread the marinara sauce in the bottom of a 9x13 glass baking dish; set aside.
• Heat oil in a skillet over medium heat; cook and stir mushrooms until they soften, about 5 minutes. Stir in spinach, and cook until hot; remove from heat.
• Stir together the chicken, ricotta cheese, Parmesan cheese, oregano, and the cooked spinach mixture in a large bowl. Season to taste with salt and black pepper. Spread about 1/4 cup of the mixture on each lasagna noodle. Roll the noodle up, and place seam-side down into the prepared baking dish. Repeat for each noodle. Spoon Alfredo sauce over the rollups.
• Bake, covered, in the preheated oven for 40 minutes. Uncover; sprinkle with mozzarella cheese and pine nuts. Return to the oven and bake until the cheese is melted and bubbly and the pine nuts are toasted, about 10 minutes. Serve hot.

GRILLED LASAGNA

Steps:

• Preheat a grill to medium. Combine the mozzarella, parmesan, red pepper flakes, 1/2 teaspoon salt, and all but 1/4 teaspoon garlic in a bowl; drizzle with olive oil and toss. Season the sliced tomatoes with salt. Lay out 4 double-layer sheets of nonstick foil. Drizzle each with olive oil, top with 1 noodle and sprinkle each noodle with 1 tablespoon water. Divide half each of the spinach, sliced tomatoes and mozzarella mixture among the noodles. Repeat to make another layer of noodles, water, spinach, tomatoes and mozzarella mixture. Finish each stack with a noodle, 1 tablespoon water and a drizzle of olive oil. Bring the foil together and crimp tightly closed to make 4 flat packets. Grill the packets, covered, until tender, about 10 minutes per side. Let rest 5 minutes. Meanwhile, mix the grated tomatoes, a pinch of salt, the reserved 1/4 teaspoon garlic and 1 tablespoon olive oil in a bowl. Open the packets and cut the lasagna in half, if desired. Top with the tomato mixture, ricotta and herbs.

GRILLED VEGETABLE LASAGNA

Steps:

• Preheat the oven to 350 degrees F and position one of the racks in the center.
• Heat the olive oil in a large saucepan. Add the garlic and bay leaf and cook for about 30 seconds, then add the crushed tomatoes, tomato sauce, tomato paste and wine. Season with parsley, sugar, Italian seasoning, ground fennel, salt and pepper. Simmer, covered, stirring occasionally, 15 to 20 minutes.
• Heat a cast-iron grill pan over medium-high heat. Add the squash and zucchini to a large bowl, and toss with the extra-virgin olive oil, salt and pepper. Add the vegetables to the grill pan in a single layer, working in batches if necessary. Grill until softened and there are grill marks, about 4 minutes per side.
• Mix the ricotta with the milk, Parmesan, egg, 1 cup mozzarella and a few pinches salt and pepper in a large bowl. Set aside.
• Spread a thin layer of the pasta sauce (about a third) on the bottom of a 9-by-13-inch baking dish. Add a layer of noodles (about 5), breaking to cover the entire dish in a single layer. Layer on half of the grilled veg, then half of the ricotta mixture and another third of sauce. Repeat the layers, finishing with the veg on top. Sprinkle the remaining mozzarella on top in an even layer. Place the whole basil leaves on top.
• Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking until lightly browned on top, another 15 to 20 minutes. Let rest for about 10 minutes before slicing.

EASY, LOW-FAT CHICKEN LASAGNA

Steps:

• Preheat oven to 375 degrees.
• In 1 T olive oil saute the onion and bell pepper until translucent.
• Add chicken and set aside.
• Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
• Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
• Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
• Repeat this process until finished.
• Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.

CHICKEN-PROSCIUTTO LASAGNA

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.

LASAGNA GRILLED CHEESE

Steps:

• Set a large skillet over medium-high heat with 1 tablespoon olive oil. Once hot, add the sausage remove from the casing. Being breaking it down with a wooden spoon and cook until browned.
• Transfer to a plate using a slotted spoon. Return the skillet to the heat and add the remaining oil and the cherry tomatoes. Season with 1/4 teaspoon each salt, pepper, and Italian seasoning. Cook until the tomatoes have softened and are starting to burst, about 10 minutes.
• In a medium bowl, stir to combine the ricotta, basil, lemon, Parmesan and the remaining salt, pepper and Italian seasoning. In another medium bowl, stir butter and garlic until well combined.
• To assemble the sandwiches, lay out 4 bread slices in a single layer. Brush the bread with 3 tablespoons of the softened garlic butter, then turn the bread over. Top with 1/4 cup mozzarella, then spread over the ricotta. Top with the Italian sausage, tomatoes and another 1/4 cup mozzarella. Top each with a slice of bread and brush with remaining butter.
• Heat a skillet or griddle over moderate heat. Working in batches, cook sandwiches until bread is golden and crisp and cheese has melted, about 3 minutes per side. Transfer to a cutting board and cook the remaining sandwiches. Cut each in half and serve with marinara on the side for dipping.

CHICKEN TACO LASAGNA

Steps:

• Combine chicken, lime juice, and taco seasoning in a large bowl. Stir to make sure chicken is evenly covered.
• Cook chicken mixture over medium heat until firm, about 15 minutes.
• Mix 1/2 cup mozzarella cheese, sour cream, and salsa in a bowl. Season with salt and pepper.
• Put a few spoonfuls of the sour cream mixture in the bottom of a 9x9-inch baking dish. Layer noodles and chicken on top. Cover with remaining 1 cup mozzarella cheese.
• Bake in the preheated oven until noodles are tender and cheese is melted, about 1 hour.