CHEESY CHICKEN LASAGNA
The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.
Provided by Alida Ryder
Categories Dinner
Time 1h45m
Number Of Ingredients 20
Steps:
- Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
- Add the vegetables and cook for 7-10 minutes or until they start to soften.
- Add the garlic and herbs and cook for another minute before adding the chicken back in.
- Pour in the tomatoes, stock, Balsamic and sugar.
- Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
- Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
- Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
- Remove from the oven, allow to rest for at least 10 minutes then slice and serve.
Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
CREAMY CHICKEN LASAGNA
This is an unusual but fantastic combination. Everyone that tastes it raves!
Provided by Caroline
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.
- Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.
- Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven.
Nutrition Facts : Calories 495.1 calories, Carbohydrate 36.2 g, Cholesterol 103.5 mg, Fat 26.4 g, Fiber 4 g, Protein 28 g, SaturatedFat 14.4 g, Sodium 1060.5 mg, Sugar 12 g
CHICKEN PARM LASAGNA RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
Steps:
- Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
- Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
- Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
- In a medium bowl, combine the ricotta cheese and the remaining egg.
- Preheat the oven to 350°F (180°C).
- Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
- Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
- Serve with a sprinkle of fresh basil.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 3 grams, Protein 37 grams, Sugar 5 grams
POTLUCK LASAGNA
This is a variation on a lasagna dish a coworker made for a company potluck. When I was expecting our third son, I often prepared meals and froze them. It was so nice to have a substantial entree like this one to bake. -Colleen Wolfisberg, Everson, Washington
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat., In a large bowl, combine the eggs, cottage cheese, ricotta cheese, Parmesan cheese, salt and pepper. In a greased 13x9-in. baking dish, layer 3 noodles, half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers., Cover and freeze for up to 3 months. Or, cover and bake 375° for 30 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160°. Let stand for 10 minutes before cutting., To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.
Nutrition Facts : Calories 238 calories, Fat 12g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 552mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 1g fiber), Protein 19g protein.
POTLUCK CHICKEN LASAGNA
Another potluck pleaser from my golf league. We may not be the greatest golfers but we sure enjoy our special nights.
Provided by Guava Girl
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute green pepper and onion in butter.
- Add soup, milk, mushrooms, and Velveeta.
- Heat until cheese is melted.
- Grease a 9 x 13 pan.
- Put 1/2 noodles on bottom of pan.
- Top with a layer of sauce, half the cottage cheese, and half of the chicken.
- Repeat.
- Top with Parmesan cheese.
- Bake at 350 for 30 minutes or until light brown on top.
Nutrition Facts : Calories 315.9, Fat 14.3, SaturatedFat 7.7, Cholesterol 35.6, Sodium 700.6, Carbohydrate 31.4, Fiber 1.6, Sugar 2.4, Protein 15.8
CHICKEN MARSALA LASAGNA
I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people. -Debbie Shannon, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 388 calories, Fat 20 g fat (12 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 749 mg sodium, Carbohydrate 27 g carbohydrate, Fiber 2 g fiber, Protein 24 g protein.
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