HERBED CHICKEN LASAGNA
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
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 LASAGNA WITH WHITE AND RED SAUCE
Roasted and shredded all-natural chicken breast layered with homemade fresh marinara sauce and rich White Wine Parmesan-herb Sauce. Topped with fresh Mozzarella & Provolone cheeses and nutty Parmigiano-Reggiano.
Provided by Friends Foodies
Categories Chicken
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
- In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
- Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.
Nutrition Facts : Calories 553.6, Fat 23.2, SaturatedFat 9.1, Cholesterol 115.6, Sodium 651.6, Carbohydrate 40.5, Fiber 3, Sugar 5.5, Protein 44.5
HEAVENLY CHICKEN LASAGNA
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
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
HEARTY CHICKEN LASAGNA
Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from traditional lasagnas calling for Italian sausage or ground beef. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through., Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt., Drain noodles. Place 4 noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 404 calories, Fat 12g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 987mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
SARAH'S CHICKEN LASAGNA
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.
Provided by Sarah Young
Categories Main Dish Recipes Pasta Chicken
Yield 9
Number Of Ingredients 13
Steps:
- Cook noodles in a large pot of boiling water until done. Rinse, and drain. Set aside.
- In a medium saucepan, saute green pepper and onions in butter or margarine over medium heat. Stir in undiluted soup, milk, mushrooms, pasteurized cheese, pimento, and basil.
- Place half of the noodles in 13 x 7 x 2 inch baking dish. Layer with half of the cream sauce, 1/2 cottage cheese, 1/2 diced chicken, and 1/2 Parmesan cheese. Repeat layers.
- Bake at 350 degrees F (175 degrees C) for 45 minutes.
Nutrition Facts : Calories 464 calories, Carbohydrate 28.4 g, Cholesterol 95 mg, Fat 24 g, Fiber 1.6 g, Protein 33.5 g, SaturatedFat 12.4 g, Sodium 1350.6 mg, Sugar 6.2 g
SKILLET CHICKEN LASAGNA
What you'll do is just layer, layer, layer. Little bit of (store-bought!) marinara down in the bottom of a big cast-iron skillet (I used a 13-incher for this). Then goes a layer of the cooked, broken lasagna sheets. Then some shredded chicken. Then a few dollops with the herbed ricotta. Followed by shredded mozzarella, and then more sauce. Repeat about three more times. It doesn't have to be perfect, because a) life and b) you'll top it all with the remaining sauce and more shredded cheese.
Provided by Bev Weidner
Categories main-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
- Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
- Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
- Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
- Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.
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