Lasagna With Chicken And Peppers Recipes

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CHICKEN CHEESE LASAGNA



Chicken Cheese Lasagna image

This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. - Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1 medium onion, chopped
1/2 cup butter, cubed
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1-1/2 cups 2% milk
4 cups shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.

Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 87mg cholesterol, Sodium 830mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

ROASTED RED PEPPER LASAGNA



Roasted Red Pepper Lasagna image

"A friend gave me this recipe, and it quickly became a family favorite," says Deborah Johnson of Cody, Wyoming. "It's rich and creamy, and the roasted red peppers give it such a wonderful flavor."

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 9 pieces.

Number Of Ingredients 15

4 medium sweet red peppers
9 lasagna noodles
4 garlic cloves, minced
1 tablespoon olive oil
1 can (28 ounces) crushed tomatoes
2 tablespoons minced fresh parsley
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon pepper
1/4 cup butter
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2-1/2 cups fat-free milk
1 cup shredded Parmesan cheese

Steps:

  • Cut each pepper into quarters; remove seeds. Place peppers, cut side down, on a foil-lined baking sheet. Broil 4 in. from the heat for 20-25 minutes or until skin is blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard skin. Cut peppers into 1/4-in. strips., Cook lasagna noodles according to package directions; drain. In a saucepan, cook red peppers and garlic in oil for 1 minute; add the tomatoes, parsley, sugar, basil and pepper. Simmer, uncovered, for 20 minutes. In a saucepan, melt butter. Stir in flour, salt and nutmeg until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Spread 1 cup pepper sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Top with three noodles, 1-1/2 cups pepper sauce, 1 cup white sauce and 1/3 cup Parmesan cheese. Repeat layers. Top with remaining noodles, white sauce and pepper sauce. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 229 calories, Fat 8g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 386mg sodium, Carbohydrate 31g carbohydrate (0 sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

SAUSAGE AND PEPPERS LASAGNA



Sausage and Peppers Lasagna image

Minimal prep time is needed for this tasty meal; let the oven do the rest! Big flavor comes from the addition of the Italian sausage and peppers while the PHILADELPHIA Cream Cheese adds a wonderfully creamy texture.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 1h30m

Yield 12

Number Of Ingredients 13

½ pound Italian sausage
1 onion, chopped
½ cup chopped green pepper
½ cup chopped red pepper
2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
½ cup milk
2 ½ cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
½ cup KRAFT Grated Parmesan Cheese, divided
1 (24 ounce) jar spaghetti sauce
½ cup water
½ teaspoon dried oregano leaves
12 lasagna noodles, cooked
12 slices PEPPERIDGE FARM® Garlic Texas Toast, prepared as directed on package

Steps:

  • Heat oven to 350 degrees F.
  • Brown sausage with onions and peppers. Meanwhile, beat cream cheese and milk with mixer until well blended. Combine mozzarella and Parmesan. Reserve 1-1/2 cups; mix remaining with cream cheese mixture.
  • Drain sausage; return to skillet. Stir spaghetti sauce, water and oregano into meat sauce. Spread 1/3 of meat sauce onto bottom of 13x9-inch baking dish; cover with 3 noodles and half the cream cheese mixture. Top with 3 noodles, half the remaining meat sauce and 3 noodles. Cover with layers of remaining cream cheese mixture, noodles, meat sauce and reserved cheese. Cover with foil sprayed with cooking spray.
  • Bake 1 hour or until heated through, removing foil after 45 min. Let stand 15 min. before cutting to serve. Serve with toast.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 46.8 g, Cholesterol 72.3 mg, Fat 28.3 g, Fiber 4.5 g, Protein 18.9 g, SaturatedFat 13.4 g, Sodium 964.7 mg, Sugar 8 g

ROASTED RED PEPPER AND CHICKEN LASAGNA



Roasted Red Pepper and Chicken Lasagna image

The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs.

Provided by cookin from scratch

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 red bell peppers
1 lb whole wheat lasagna noodles
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 cup parmigiano-reggiano cheese, grated
1 cup 1% low-fat milk
1 cup plain low-fat yogurt
fresh ground pepper

Steps:

  • Roast red peppers (see Recipe #18589 for instructions).
  • Boil lasagna noodles according to package directions.
  • Steam chicken, cut into thin pieces.
  • Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
  • Add half the chicken chicken and 1/2 cup cheese and toss well.
  • Add milk, stir and raise to medium high heat for about 2 minutes.
  • To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
  • Turn off heat, return mixture to skillet and mix well.
  • In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
  • Top with remaining 1/2 cup of cheese.
  • Bake at 350 just until hot.

LASAGNA PEPPER BOATS



Lasagna Pepper Boats image

Always looking for low-carb recipes, I was making my family lasagna and got the idea to make my lasagna in a 'green pepper boat' instead of using noodles. This tastes great even to people who love carbs! Freezes well too. If I make a smaller batch, I will freeze the leftover sauce for the next time.

Provided by Joan Gerland Crabtree

Categories     Side Dish     Vegetables

Time 1h30m

Yield 12

Number Of Ingredients 12

6 green bell peppers, halved and seeded
salt to taste
water as needed
1 pound ground beef
3 (8 ounce) cans tomato sauce
1 (6 ounce) can tomato paste
1 teaspoon salt
½ teaspoon dried oregano
ground black pepper to taste
1 (12 ounce) container cottage cheese
2 cups shredded mozzarella cheese
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange bell peppers, cut-side up, in a 10x15-inch baking dish; season with salt. Pour enough water into dish to make 1/4-inch depth.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomato sauce, tomato paste, 1 teaspoon salt, oregano, and black pepper to ground beef; bring to a boil. Reduce heat and simmer until flavors blend, about 15 minutes.
  • Fill each bell pepper with a heaping tablespoon cottage cheese; top with a layer of mozzarella cheese, a layer of Cheddar cheese, and meat sauce. Sprinkle each 'boat' with more mozzarella cheese and Cheddar cheese.
  • Bake in the preheated oven until peppers are tender and cheeses are melted, 50 to 65 minutes.

Nutrition Facts : Calories 232.2 calories, Carbohydrate 10 g, Cholesterol 49.4 mg, Fat 13.6 g, Fiber 2.4 g, Protein 18.6 g, SaturatedFat 7.1 g, Sodium 815.3 mg, Sugar 5.7 g

LASAGNA WITH CHICKEN AND PEPPERS



Lasagna with Chicken and Peppers image

Make and share this Lasagna with Chicken and Peppers recipe from Food.com.

Provided by Charity Lomax

Categories     One Dish Meal

Time 6h45m

Yield 30 serving(s)

Number Of Ingredients 24

6 red bell peppers
6 yellow bell peppers
15 cups canned Italian plum tomatoes
1 tablespoon fresh herb (savory, sage thyme or rosemary. minced)
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup olive oil
salt & freshly ground black pepper
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh basil, chopped
6 lbs boneless skinless chicken breasts
salt & freshly ground black pepper
1/2 lb prosciutto, sliced
1/2 lb butter
2 tablespoons olive oil
3/4 cup white flour
6 cups chicken stock
2 cups heavy cream
4 lbs fresh spinach lasagna noodles or 3 lbs dried lasagna pasta
1/2 lb parmesan cheese (about 1 2/3 cups grated)
2 lbs Fontina cheese

Steps:

  • For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
  • Seed and chop the tomatoes, reserving 1 cup of juice.
  • Mince 1 tablespoon herbs.
  • For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
  • Chop 2 cup parsley and 1/2 cup basil.
  • For the pepper sauce, heat olive oil in large frying pan.
  • Add half of the onions and pepper and cook until soft, aobut 15 mins.
  • Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
  • Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
  • Season to taste.
  • The pepper sauce can be made one week ahead.
  • For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
  • Cut the prosciutto in 1/2 inch pieces.
  • Heat 4 tablespoons of the butter in a large frying pan over medium heat.
  • Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
  • Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
  • Remove from pan and cool.
  • Cut chicken into 1/2 inch dice.
  • In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
  • Add to chicken.
  • In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
  • Add the remaining onions and peppers.
  • Saute until soft, about 5 minutes.
  • Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
  • Whisk in chicken stock and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add the chicken mixture and heavy cream and season to taste with salt and pepper.
  • Chicken sauce can be made several days ahead.
  • Boil the spinach noodles according to package directions and cook until tender.
  • If using fresh, cook in batches for about 2 minutes a batch.
  • Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
  • Grate parmesan and fontina cheeses.
  • Butter four 9 by 13 inch lasagna pans or large oval pans.
  • Pour a layer of hte pepper sauce into each pan.
  • Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
  • Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
  • Repeat the process 3 more times ending with the pepper sauce and cheeses.
  • Cover with foil.
  • Lasagne at this point can be made a day ahead.
  • Cooking and serving: Heat oven to 375 F.
  • Bake lasagne in a preheated oven until cooked through, about 45 mins.
  • Allow lasagne to rest for 15 mins.
  • before cutting and serving.

CHICKEN LASAGNE



Chicken Lasagne image

Easy, tasty, filling family meal

Provided by sdw1971

Time 50m

Yield Serves 6

Number Of Ingredients 13

12 sheets of lasagne
1 tablespoon oil
1 onion, sliced
4 oz (100 g) mushrooms, sliced
2 teaspoons ground ginger
1 teaspoon grated nutmeg
3 bay leaves
salt pepper
3 chicken portions, cooked, skinned and boned
1 tablespoon corn flour (corn starch)
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt natural yogurt
4 oz (100 g) Cheddar cheese, grated

Steps:

  • Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
  • Meanwhile, heat the oil in a saucepan and fry the onion until softened.
  • Add the mushrooms and fry for a further 3 minutes.
  • Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
  • Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
  • Drain the lasagne and spread out on paper towels
  • Make alternate layers of lasagne and the chicken mixture in a baking dish.
  • Combine the yogurt and cheese and spread over the top.
  • Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

MEXICAN CHICKEN-AND-POBLANO LASAGNA



Mexican Chicken-and-Poblano Lasagna image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced
Special equipment: an 8-inch square baking dish

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

LASAGNA WITH CHICKEN AND PEPPER SAUCES



LASAGNA WITH CHICKEN AND PEPPER SAUCES image

Categories     Chicken     Bake

Number Of Ingredients 28

Pepper Sauce:
2 red bell peppers
2 yellow bell peppers
32oz can Aylmer Accents Tomatoes
1 jar of pasta sauce
1 teaspoon minced fresh herbs, such as savoury, sage, thyme, and/or rosemary
1 onion
1 clove garlic
1/8 cup chopped parsley
1 tablespoon chopped fresh basil
1 tablespoon olive oil
salt and pepper
Chicken Sauce:
1 onion
1 clove garlic
1/8 cup chopped parsley
1 tablespoon chopped fresh basil
600 gr. boneless chicken breasts
salt and pepper
50 gr. sliced prosciutto
50 gr. butter
1/2 tablespoon olive oil
1/6 cup flour
1 1/2 cups chicken stock
1/2 cup heavy cream
1 pound fresh spinach lasagna
1/8 pound Parmesan cheese (about 1/3 cup grated)
1/2 pound fontina cheese

Steps:

  • Pepper Sauce: Cut peppers into 1/2 inch dice. Mince 1 tsp. herbs. For both the Pepper and Chicken Sauce, mince the onions and garlic. Chop parsley and basil. Heat oil in large pot. Add half of onions and the peppers,cook until soft, about 15 minutes. Add tsp. of minced herbs and half of garlic, parsley and basil,cook about 2 minutes. Add the tomatoes and jar of pasta sauce, cook until most of the liquid has evaporated, about 15 minutes. Season to taste. Chicken Sauce: Season the chicken breasts with salt and pepper. Cut the prosciutto into 1/2" pieces. Heat small amount of butter in large frying pan over medium heat. Sear the chicken about 2 minutes a side until well browned, cooking in batches. Reduce heat, return all chicken to pan, and simmer until barely cooked through, about 10 minutes. Remove from pan and cool. Cut chicken into 1/2 inch dice. In the same frying pan, heat 1/4 tbsp. olive oil over medium heat and briefly saute the ham and the remaining garlic, parsley and basil until fragrant, about 2 mintues. Add to chicken. In the same pan used to cook the chicken and ham, heat remaining butter and olive oil. Add the remaining onions and saute until soft, about 5 minutes. Whisk in flour and cook for 4 minutes over low heat, stirring constantly. Whisk in chicken stock and bring to boil. Reduce heat and simmer for 10 minutes add the chicken mixture and heavy cream and season to taste with salt and pepper. Boil the spinach lasagne noodles according to package directions (or not) and cook until tender. Remove noodles to a large bowl of cold water to stop the cooking, then to a damp towel. Grate Parmesan and fontina cheeses.

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LASAGNA CHICKEN BAKE · EASY FAMILY RECIPES
2021-08-11  · Lasagna Chicken Pasta Bake – Chop leftover chicken and mix with the sauce. Toss the chicken and sauce mixture with fresh pasta and place in a baking dish. Cover the top with Italian cheese and bake at 350 for 15-20 minutes. Lasagna Chicken Subs – Cut a sub roll in half. Add butter, garlic powder, and salt to each side.
From easyfamilyrecipes.com
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LASAGNA WITH CHICKEN AND PEPPERS RECIPE
Lasagna with Chicken and Peppers chicken, cheese, peppers, cream, onions, prosciutto, butter, flour, pepper sauce, parsley, garlic, basil, herb Ingredients Pepper sauce6 red bell peppers 6 yellow bell peppers 15 cups canned Italian plum tomatoes 1 tablespoon fresh herb (savory, sage thyme or rosemary. minced) 4 onions 4 cloves garlic 1/2 cup fresh flat-leaf parsley, chopped 1/4 cup olive oil ...
From recipenode.com
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CHICKEN LASAGNA WITH ROASTED RED PEPPER SAUCE (FROM ...
Preheat the oven to 350. In a food processor, combine the drained red peppers, alfredo, shredded parmesan and r ed pepper flakes. Process until smooth, stopping to scrape down sides. In a bowl, combine the chicken, cream cheese, spinach, pepper and …
From bigoven.com
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LASAGNA WITH CHICKEN AND PEPPERS- TFRECIPES
Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain. In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth. In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses ...
From tfrecipes.com
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