Jacs Ground Chicken Lasagna Recipes

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GROUND CHICKEN LASAGNA



Ground Chicken Lasagna image

Ground Chicken Lasagna is a simple, hearty, crowd-pleasing recipe! This easy recipe is full of tips and tricks for a successful pan of lasagna every time. Makes enough to feed a crowd and the leftovers are AMAZING.

Provided by Heather Tullos

Categories     Pasta

Number Of Ingredients 14

1 1/2 tablespoons olive oil
2 pounds ground chicken
1 medium onion, finely chopped
3 cloves of garlic, minced
2 tablespoons Italian seasoning
1 teaspoon kosher salt
1/2 teaspoon black pepper
2 (15 ounce) jars prepared marinara sauce
15 ounces ricotta cheese
1 egg
3/4 cup grated Parmesan cheese
1 pound lasagna noodles
1 pound shredded low moisture part skim mozzarella
2 tablespoons chopped fresh parsley to garnish

Steps:

  • In a large skillet, heat the olive oil over medium high heat. Add the ground chicken and brown. Once the chicken has browned, push it to one side of the skillet and add in the onion and garlic. Reduce the heat to medium.
  • Sprinkle in the Italian seasoning, salt, and pepper, and cook for 1-2 minutes, until the onions are fragrant and soft. Pull the chicken back to the middle of the pan and mix with the onions and garlic.
  • Pour in the marinara sauce, reduce the heat, and let the sauce simmer. Taste and add more salt as needed. If you like crushed red pepper for a little heat, toss that in now. Preheat the oven to 375°F and prepare your lasagna baking dish. OPTIONAL: spray the dish with non-stick cooking spray.
  • While the sauce simmers, in a large bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
  • Assemble! Spoon a thin layer of sauce across the bottom of the prepared pan. Cover with either uncooked or parboiled lasagna noodles to make a solid, even layer.
  • Spoon ricotta cheese over the noodles and use the back of your spoon to spread it evenly. Then add a layer of mozzarella cheese. Then a nice thick layer of sauce, noodles, the remaining ricotta, and mozzarella. Repeat with one more layer of lasagna (you should be nearing the end of the pound at this point), add any remaining sauce, and cover the top with mozzarella cheese.
  • Bake for 35-40 minutes. You want the sauce to be bubbly and the cheese to be completely melted and browned at the edges.
  • Let the lasagna rest for at least 15 minutes before slicing. Garnish with chopped fresh parsley and serve.

Nutrition Facts : Calories 211 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

CHICKEN LASAGNA



Chicken Lasagna image

Provided by Food Network

Categories     main-dish

Time 2h15m

Yield 8 servings

Number Of Ingredients 10

3 tablespoons butter
1/2 cup chopped onion
1/2 cup chopped green pepper
3 cups chopped cooked chicken
1 (4-ounce) jar pimientos, chopped
1 (8 ounce) can cream of chicken soup
1 (8-ounce) can mushroom soup
1 cup chicken broth
6 lasagna noodles, cooked and drained
6 ounces shredded mozzarella

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
  • Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.

CAJUN CHICKEN LASAGNA



Cajun Chicken Lasagna image

Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. -Mary Lou Cook, Welches, Oregon

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 8 servings.

Number Of Ingredients 12

2 pounds ground chicken
2 celery ribs with leaves, chopped
1 medium green pepper, chopped
1 medium onion, chopped
1 can (28 ounces) crushed tomatoes, undrained
1 cup water
1 can (6 ounces) tomato paste
3 teaspoons Cajun seasoning
1 teaspoon sugar
2 cups shredded part-skim mozzarella cheese
1 carton (15 ounces) ricotta cheese
9 uncooked lasagna noodles

Steps:

  • In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.

Nutrition Facts : Calories 466 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 618mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.

SIMPLE GROUND CHICKEN STROGANOFF



Simple Ground Chicken Stroganoff image

It's easy, fast and tasty.From Tyson. In my case, I add some real garlic and lots of freshly ground black pepper. I serve it over rice, but noodles work as well.

Provided by HEP MEP

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb fresh ground chicken
1/2 cup chopped onion
1/8 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons flour
1 cup chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 (4 ounce) can mushroom stems and pieces, drained (I use fresh)
1/2 cup sour cream
1 tablespoon tomato paste (optional)
chopped parsley

Steps:

  • Heat a large skillet over medium heat. Add chicken and break into small crumbles; add onion, garlic powder, salt and pepper. Cook 6 to 8 minutes or until chicken is no longer pink.
  • Blend soup, broth, mushrooms, flour aqnd tomato paste: add to skillet. Heat until bubbly, stirring frequently. Reduce heat and simmer for about ten minutes, stirring frequently. Stir in sour cream and heat through.
  • Sprinkle with parsley and serve over rice or pasta.

Nutrition Facts : Calories 331.6, Fat 19.9, SaturatedFat 7.1, Cholesterol 112.5, Sodium 1242.6, Carbohydrate 14.6, Fiber 2.1, Sugar 4.7, Protein 24.7

JAC'S GROUND CHICKEN LASAGNA



Jac's Ground Chicken Lasagna image

This ground chicken lasagna takes some time but well worth the wait! Serve with Caesar salad and crusty fresh bread.

Provided by zworman

Categories     World Cuisine Recipes     European     Italian

Time 1h35m

Yield 12

Number Of Ingredients 13

1 pound ground chicken
2 cloves garlic, minced, or to taste
1 (24 ounce) jar marinara sauce
½ cup dry red wine
½ cup water
1 (15 ounce) container ricotta cheese
2 cups shredded mozzarella cheese
1 ½ cups grated Parmesan cheese, divided
2 eggs, beaten
2 teaspoons dried basil, or to taste
2 teaspoons dried parsley, or to taste
9 no-boil lasagna noodles
aluminum foil

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
  • Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
  • Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
  • Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.

Nutrition Facts : Calories 289.4 calories, Carbohydrate 17.4 g, Cholesterol 84 mg, Fat 12.5 g, Fiber 1.8 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 576.9 mg, Sugar 5.6 g

GROUND CHICKEN LASAGNA



Ground Chicken Lasagna image

Make and share this Ground Chicken Lasagna recipe from Food.com.

Provided by Stacieleah

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 6

1 (16 ounce) jar of prego sausage and green pepper spaghetti sauce
1 lb ground chicken
16 ounces ricotta cheese
1 (4 ounce) can sliced olives
lasagna noodle
2 1/2 lbs mozzarella cheese

Steps:

  • Brown chicken then add spaghetti sauce till hot.
  • Boil lasagna noodles until tender.
  • Begin by layering a 9x13-inch pan with noodles.
  • Spread ricotta cheese on noodles.
  • Add sauce, olives, and mozzarella cheese.
  • Then add another layer of noodles.
  • Repeat three time until pan is full.
  • Nake sure top layer has extra cheese.
  • Bake at 350°F until cheese is melted and golden brown.

Nutrition Facts : Calories 817, Fat 56.9, SaturatedFat 32.3, Cholesterol 242.4, Sodium 1483.9, Carbohydrate 7.8, Fiber 0.6, Sugar 2.2, Protein 67.1

CHICKEN LASAGNA



Chicken Lasagna image

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

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