Ham And Chicken Lasagna Recipes

CHICKEN AND HAM LASAGNA

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.

HAM AND POTATO LASAGNA

Steps:

• In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
• In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
• Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
• Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
• Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.

CHICKEN HAM LASAGNA

Steps:

• Saute onion, and mushrooms in margarine in a large skillet.
• On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
• Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
• Gradually stir in parmesan cheese.
• Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
• Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
• Gradually, pour remaining cream- broccoli mixture over cheese.
• Bake at 350 degrees for 45 minutes, or until bubbly.
• Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.

HAM AND CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
• Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.
• Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil.
• Bake in a preheated oven 35 to 40 minutes.

WHITE CHICKEN AND HAM LASAGNA

Steps:

• Cook noodles in boiling water, according to package directions. Drain.
• In Large saucepan, melt butter.
• Into butter, blend flour, onion, garlic and pepper.
• Add broth and milk.
• Cook, stirring until bubbly and thickened.
• Stir in 1/2 of the Parmesan cheese.
• Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
• Stir mushrooms into remaining sauce.
• Place layer of 3 noodles over sauce in pan.
• Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
• Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
• Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
• Sprinkle remaining parmesan cheese over top.
• Bake in 350°F oven until heated through. (about 30-40 minutes).

CHICKEN & HAM LASAGNE

Steps:

• Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
• Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
• Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

HAM 'N' CHEESE LASAGNA

Steps:

• In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper., Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin). , In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.

CHICKEN AND HAM LASAGNE

Steps:

• First make the sauce. Gently heat the margarine in a pan until melted, then add flour and mix together to make a roux. Add the milk a splash at a time, constantly stirring with a wooden spoon as it heats through and thickens. Add cheddar and stir until melted. If too thick add extra milk, a splash at a time. Season.
• If using dried lasagne sheets, simmer in a pan of water for 10 mins to soften, then drain.
• Preheat oven to 180 degrees. Cut chicken into small cubes, heat a little oil in a frying pan and fry until cooked through.
• Remove chicken from the pan, add leeks and fry gently for 5 mins. Add garlic and fry for a further 2 mins.
• To the cheese sauce add chicken, ham, leeks and herbs. Mix well.
• Put a third of the sauce into a lasagne dish and spread out, then cover with half the lasagne sheets. Add another layer of sauce, followed by the remaining lasagne sheets and finally the last of the sauce. Sprinkle with parmesan and a little cracked black pepper if you like.
• Place into the oven and bake for 30 mins. Allow to cool for 3-5 mins before serving.

CHICKEN AND HAM LASAGNA

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
• Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. x 2-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
• Cover and bake at 350 degrees F for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.