Lemonchickenlasagna Recipes

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 350 degrees. Spray a 9x6-inch or 9x9-inch baking dish with baking spray, set aside.
• In a large skillet set over medium heat, add olive oil. When the oil is hot, add mushrooms and cook for 3-4 minutes, then add the onions and cook until translucent. Add garlic and cook until fragrant, about 1-2 minutes.
• Remove from the stovetop and allow to cool for 5 minutes, then combine with the Italian seasoning, garlic powder, salt, pepper, spinach, cream cheese, ricotta, 1 cup of mozzarella, 3 tablespoons of parmesan, and the chicken. Mix until combined.
• Spread 1/4 of pasta sauce in the bottom of the prepared baking dish. Cover with a layer of noodles, 1/4 of the sauce, then half of the filling. Top with another layer of noodles, 1/4 of the sauce then the remaining chicken mixture. Add a final layer of noodles and sauce, then sprinkle the remaining mozzarella and parmesan over top.
• Cover with foil and place in the oven to bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Remove from the oven and allow to rest for 10 minutes before cutting and serving. Garnish with freshly chopped parsley, if desired.

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

LEMON CHICKEN LASAGNA

Steps:

• heat oven to 350.
• Lightly coat 2 qt square baking dish with spray and set aside.
• In pan combine alfredo sauce and capers.
• Bring to boil over medium heat; stir occasionally.
• Spoon 1/3 cup of sauce into dish.
• Top with 2 noodles.
• In bowl stir together ricotta, 1 cup of fontino cheese, and 1 tsp lemon peel.
• Spoon half the cheese mixture over noodles.
• Sprinkle with 2 tbsp Parmesan.
• Top with half the chicken.
• Spoon half the remaining sauce over chicken.
• Top with 2 more noodles, remaining ricotta mixture and remaining chicken.
• Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil.
• Bake 40 minutes.
• Let stand, covered on wire rack 20 minutes.
• Sprinkle with the last of the lemon peel.