THREE CHEESE CHICKEN LASAGNA
This three cheese chicken lasagna recipe is a lighter, fresher alternative to beef lasagna. The only thing we didn't like about this, is that we couldn't stop eating it! So delicious. Creamy, cheesy and fab.
Provided by Lea Ann Brown
Categories Main Course Chicken
Time 1h15m
Number Of Ingredients 18
Steps:
- Bring a large pot of water to a boil. Add lasagna noodles, and 1 teaspoon salt. Cook until almost tender, according to package directions. Drain.
- Preheat oven to 350 degrees.
- Oil a lasagna baking dish.
- In a frying pan heat oil over medium heat. Add the chicken and cook until browned. Add the onion and red pepper and saute until softened, about two minutes. Stir in the garlic and cayenne pepper and cook for about 30 seconds. Add the chopped tomatoes and basil, stir well and bring to a simmer. Cook for about 5 minutes, adding the milk and chicken broth to maintain a thick soupy consistency. The amount will depend on how juicy the tomatoes are. Season with salt and pepper and remove from heat.
- In a bowl combine ricotta, Parmesan and egg and mix well. Stir in the parsley.
- Line the bottom of the baking dish with about 1/4 of the lasagna noodles. Spread with 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella, and then spoon on 1/4 of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce. Sprinkle with ground up croutons.
- Cover and bake until heated through and the sauce is bubbling. About 45 minutes. Remove from oven and let stand for 10 minutes. Uncover and cut into squares to serve.
Nutrition Facts : Carbohydrate 16 g, Protein 31 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 762 mg, Fiber 3 g, Sugar 7 g, Calories 390 kcal, ServingSize 1 serving
THREE CHEESE VEGETABLE LASAGNA
Provided by Aaron McCargo Jr.
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Lightly butter a 13 by 9-inch pan.
- In a large bowl soak noodles in hot tap water until soft and slightly pliable; about 10 to 15 minutes. Drain the water and set them aside.
- In a small microwavable bowl, mix together 2 tablespoons butter, 1 teaspoon paprika, and the red pepper flakes. Microwave for 30 seconds to melt the butter. Add the panko, 1/4 cup grated Parmesan and the parsley. Mix well and set aside.
- In a large saucepan over medium-high heat, add oil. Gently add the broccoli and cauliflower. Stir in the zucchini and squash, and a pinch of salt and pepper. Add 2 tablespoons butter and the onions and saute until translucent. Whisk in 2 teaspoons of cracked black pepper, 1 teaspoon paprika, the flour and 1 tablespoon of garlic. Add the milk and vegetable stock and season with salt, to taste. Whisk together and allow to simmer for a few minutes, then stir in the remaining 1/4 cup of grated Parmesan.
- Ladle some of the sauce into the bottom of the prepared pan, then add a layer of noodles, then some vegetables and some more sauce. Add another layer of noodles, then the cottage cheese, then vegetables, then some mozzarella and sauce again. Repeat and finish with a layer of noodles. Cover with the remaining sauce and top with the panko mixture. Cover with foil and bake for 30 to 35 minutes. The last 10 minutes, remove the foil to get a crunchier crust. Remove from the oven and allow to rest before cutting and serving.
CHICKEN CHEESE LASAGNA
I'm not sure where this recipe came from but it is absolutely wonderful. DH loves this and its a good way to get him to eat spinach.
Provided by Nimz_
Categories Cheese
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Heat butter in 2 qt saucepan over low heat until melted.
- Add garlic.
- Stir in flour and salt.
- Cook, stirring constantly until bubbly.
- Remove from heat and stir in milk and broth.
- Heat to boiling, stirring constantly.
- Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
- Cook over low heat stirring constantly until cheese is melted.
- Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
- Spread 1/2 of the cottage cheese over noodles.
- Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
- Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
- Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
- Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 763.9, Fat 41, SaturatedFat 23, Cholesterol 149.2, Sodium 1654.9, Carbohydrate 48.9, Fiber 3, Sugar 4.8, Protein 49.3
CHEESY CHICKEN LASAGNA
Cheesy lasagna made using shredded chicken in place of ground beef or sausage.
Provided by Carol Prather
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
- While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
- Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
- Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
- Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
- Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
THREE-CHEESE CHICKEN BAKE
This is a hearty, comforting casserole that's always a crowd-pleaser. The combination of flavors and interesting colors ensures I come home with an empty dish! -Vicki Raatz, Waterloo, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in butter until tender. Remove from the heat. Stir in the soup, mushrooms, pimientos and basil; set aside. , In a large bowl, combine the noodles, chicken and cheeses; add mushroom sauce and mix well. Transfer to a greased 13x9-in. baking dish. , Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Sprinkle with crumbs. Bake 15 minutes longer or until browned. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts :
CHICKEN CHEESE LASAGNA
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
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.
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An easy three-Cheese Lasagna with Italian Sausage.
Provided by Amy Bond
Categories Pasta Tomato Bake Kid-Friendly Dinner Mozzarella Ricotta Ground Beef Sausage Spinach Winter Potluck Bon Appétit Massachusetts Peanut Free Tree Nut Free Soy Free Small Plates
Yield Serves 8
Number Of Ingredients 21
Steps:
- FOR SAUCE:
- Heat oil in heavy large saucepan over medium heat. Add onion, carrots and garlic; sauté until softened, about 12 minutes. Add beef and sausages to pan; sauté until cooked through, breaking up meat with back of spoon, about 5 minutes. Add remaining ingredients. Cover and simmer until flavors blend and sauce measures about 5 cups, stirring occasionally, about 15 minutes. Discard bay leaf. Cool.
- FOR LASAGNA:
- Preheat oven to 350°F. Cook noodles in large pot of boiling salted water until almost tender, about 7 minutes. Drain; cover with cold water.
- Combine ricotta and 3/4 cup Parmesan cheese in medium bowl. Mix in spinach. Season to taste with salt and pepper. Mix in eggs.
- Drain pasta and pat dry. Spread 1/2 cup sauce over bottom of 13x9-inch glass baking dish. Place 5 noodles over sauce, overlapping to fit. Spread half of ricotta-spinach mixture evenly over noodles. Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture. Spoon 1 1/2 cups sauce over cheese, spreading with spatula to cover (sauce will be thick). Repeat layering with 5 noodles, remaining ricotta-spinach mixture, 2 cups mozzarella and 1 1/2 cups sauce. Arrange remaining 5 noodles over sauce. Spread remaining sauce over noodles. Sprinkle remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese evenly over lasagna. (Can be prepared up to 1 day ahead. Cover tightly with plastic wrap and refrigerate.) Cover baking dish with aluminum foil. Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 minutes. Let lasagna stand 15 minutes before serving.
THREE CHEESE BEEF LASAGNA
I used to have a great recipe for Lasagna sauce, but of course the book it's in is at my parent's winter home. I used about three different recipes to approximate it, so here's my current version. I made this for dinner the other night and it was fairly easy and very good. This recipe is written for use with fresh Lasagna sheets, the ones that aren't dried and you don't have to boil or anything. You can just as easily use the dried pasta, just boil according to the package directions and use in place of the sheets.
Provided by CoCaShe
Categories European
Time 1h20m
Yield 1 large lasagna, 8-10 serving(s)
Number Of Ingredients 20
Steps:
- Heat olive oil over medium heat. Add onion and garlic and cook until soft, but not browned, about 5 minutes.
- Add ground beef and cook until no longer pink, stirring frequently. Add the red wine, cover and cook for 5 minutes.
- Add tomato paste, tomato sauce, tomato juice and spices and mix well. Add vegetables and mix to combine. Heat through and add extra wine until desired consistency. You can make this ahead of time and leave it to cool before assembling the lasagna.
- In a large bowl, combine ricotta, first portion of mozzarella cheese, Parmesan and eggs.
- Spray a 19X13 lasagna pan with non-stick spray. Use a bit of the sauce liquid on the bottom of the pan to keep the first layer of noodles from sticking. Put down a layer of lasagna noodles, then top with globs of cheese mixture and about one half of the meat mixture. Repeat and top with a third layer of lasagna noodles. Try to have a bit of the meat sauce left to put on the top layer just to keep it moist. Top with second batch of mozzarella, or any shredded cheese you have on hand.
- Pre-heat oven to 375°F Bake for 30 minutes, covered with foil. Try not to press the foil down too much, as the cheese will stick when it starts to bubble. Remove the foil and bake for an additional 10 minutes. Let stand for approximately 10 minutes before cutting.
Nutrition Facts : Calories 351.2, Fat 19.3, SaturatedFat 8.6, Cholesterol 121.3, Sodium 685, Carbohydrate 15.8, Fiber 2.7, Sugar 8, Protein 24.2
THREE CHEESE-SAUSAGE LASAGNA
Skip the fancy layers and save time with packaged noodle mix, and you'll end up with this ultra-cheesy lasagna faster than you'd expect.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In 10-inch skillet, crumble sausage. Cook over medium-high heat about 8 minutes, stirring frequently, until sausage is no longer pink; drain well. Stir in bell pepper, mushrooms and zucchini.
- In ungreased 11x7-inch (2-quart) microwavable dish, stir sauce mix (from Hamburger Helper box) and water until blended. Microwave uncovered on High 1 to 2 minutes or until sauce is thickened. Stir in uncooked pasta (from Hamburger Helper box). Add sausage and vegetables; mix gently to combine.
- In small bowl, mix ricotta, mozzarella and Parmesan cheeses. Spoon cheese mixture evenly over sausage mixture; spread evenly to cover noodles.
- Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 370, Carbohydrate 28 g, Cholesterol 90 mg, Fat 1/2, Fiber 1 g, Protein 30 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1200 mg, Sugar 6 g, TransFat 1/2 g
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