White Chocolate Lasagna Recipe Recipe For Chicken

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WHITE CHOCOLATE LASAGNA RECIPE



White Chocolate Lasagna Recipe image

Unlike the usual lasagna recipe, this dessert version is layers of golden Oreo crust, cream cheese, whipped cream and white chocolate pudding.

Provided by Anita Riley

Categories     Cakes

Time 1h15m

Yield 12

Number Of Ingredients 9

14⅓ oz (1 package) or about 36 cookies Golden Oreos
6 tbsp melted unsalted butter
8 oz softened Philadelphia cream cheese
½ cup margarine or butter
1 cup powdered sugar
16 oz cool whip
7⅘ oz white chocolate instant pudding mix or vanilla
3 cups milk
to make curls white chocolate bar

Steps:

  • Begin by crushing your Oreos. For a very fine mixture, place Oreos in your food processor. Place in a ziploc baggie and add your melted butter. Mix until it is well combined.
  • Press into the bottom of a 9x13 pan spreading out to cover the entire bottom of the pan.
  • In a medium bowl, blend cream cheese, margarine/butter, powdered sugar and ½ of the cool whip. Blend well and pour over your Golden Oreo Crust.
  • In another bowl, make your pudding by adding your milk to your bowl and instant pudding. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
  • Top off with the rest of your Cool Whip. Add white chocolate shavings.
  • Refrigerate at least 1 hour before serving. ENJOY!

Nutrition Facts : Carbohydrate 108.22g, Cholesterol 88.73mg, Fat 64.00g, Fiber 1.15g, Protein 11.08g, SaturatedFat 33.56g, ServingSize 12.00, Sodium 606.44mg, Sugar 0.00, UnsaturatedFat 20.57g

CHOCOLATE LASAGNA



Chocolate Lasagna image

I got this recipe from a family member and it has been a favorite since. It is so simple to make, but is definitely a crowd-pleaser! With the majority of the ingredients being fat-free, it is one that you make and not feel guilty about serving. My kids ask me to make it every time we go to any type of gathering, and when I bring it everyone says they love it.

Provided by sarah

Categories     Desserts     Chocolate Dessert Recipes     Milk Chocolate

Time 2h15m

Yield 12

Number Of Ingredients 5

3 (3.4 ounce) packages fat-free instant white chocolate pudding mix
3 cups skim milk
2 (8 ounce) tubs fat-free whipped topping (such as Cool Whip®), divided
1 (14.4 ounce) box chocolate graham crackers
1 (1.5 ounce) milk chocolate candy bar (such as Hershey's®), cut into pieces

Steps:

  • Whisk white chocolate pudding and skim milk together in a bowl until thickened and smooth; fold in 1 tub whipped topping.
  • Line a 9x13-inch casserole dish with 1 layer of graham crackers. Spread 1/2 the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers. Spread 1 tub whipped topping over top graham cracker layer; sprinkle with candy bar pieces. Chill in refrigerator until set, 2 to 4 hours.

Nutrition Facts : Calories 321.3 calories, Carbohydrate 62 g, Cholesterol 2 mg, Fat 4.7 g, Fiber 0.1 g, Protein 4.7 g, SaturatedFat 0.6 g, Sodium 1265.6 mg, Sugar 18.7 g

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

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

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

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

WHITE LASAGNA



White Lasagna image

The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8-10 servings.

Number Of Ingredients 14

9 lasagna noodles
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 tablespoon minced dried onion
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups chicken or turkey broth
1 cup milk
1 cup grated Parmesan or Romano cheese, divided
1 can (4 ounces) sliced mushrooms, drained
1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained
2 cups cubed cooked chicken or turkey
1 package (6 ounces) sliced or shredded mozzarella cheese
6 ounces thinly sliced cooked ham, chopped

Steps:

  • Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 678mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

WHITE CHICKEN LASAGNA



White Chicken Lasagna image

A white lasagna featuring ground chicken and a mild flavor. I use Sargento 6-cheese italian blend (mozzarella, parmesan, romano, fontina, provalone, and asiago) for the 4 cups cheese. I use Classico roasted red pepper alfredo sauce for the 15 oz alfredo.

Provided by dualmoon

Categories     Chicken

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 19

1 lb ground chicken
4 cups mozzarella cheese
15 ounces ricotta cheese
15 ounces alfredo sauce
10 ounces cream of chicken soup
1 1/4 cups milk
4 cups uncooked chopped spinach
2 eggs
9 ounces no-boil lasagna noodles
1 cup chopped sweet onion
1/2 cup parmesan cheese
2 minced fresh garlic cloves
4 tablespoons olive oil
parsley
oregano
basil
salt
pepper
cooking spray

Steps:

  • Preheat oven to 375 degrees.
  • With 2 tablespoons of oil, sauté chopped spinach. Add salt, pepper, and herbs to taste. Set aside when done.
  • With remaining 2 tablespoons of oil, fry the onion and garlic. Add chicken. Add salt, pepper, and herbs to taste.
  • Mix 2 cups mozzarella with ricotta cheese and parmesan in large mixing bowl. Beat eggs and add to cheese mixture.
  • Mix alfredo sauce, cream of chicken, and milk in separate medium mixing bowl. Blend well.
  • Once spinach cools, add to cheese mixture and stir well.
  • Grease a 13"x9" casserole.
  • Spread 1 cup of sauce mixture on bottom of pan.
  • Layer ingredients in the following order:.
  • 1/4 of lasagna noodles.
  • 1/3 of cheese mixture.
  • half of meat mixture.
  • 1 cup mozzarella.
  • 1 cup sauce.
  • 1/4 lasagna noodles.
  • 1/3 cheese mixture.
  • 1 1/2 cups sauce.
  • 1/4 lasagna noodles.
  • remaining cheese mixture.
  • remaining meat mixture.
  • 1 cup sauce.
  • final 1/4 lasagna noodles.
  • remaining sauce.
  • remaining 1 cup mozzarella.
  • Bake covered with foil approximately 1 hour. Uncover and let top layer of mozzarella brown 5 minutes. Allow to cool 15 minutes.

Nutrition Facts : Calories 345.8, Fat 25, SaturatedFat 11.4, Cholesterol 120.9, Sodium 550.2, Carbohydrate 6.8, Fiber 0.5, Sugar 1.3, Protein 23.5

WHITE CHOCOLATE CHEESECAKE COOKIE LASAGNA



White Chocolate Cheesecake Cookie Lasagna image

This creamy cheesecake dessert lasagna is a potlucker's fantasy! Easy to prep ahead of time, and it travels like a dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h40m

Yield 24

Number Of Ingredients 7

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1 package (8 oz) cream cheese, softened
4 cups milk
2 boxes (4-serving size each) white chocolate instant pudding and pie filling mix
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
1 tablespoon Betty Crocker™ white candy sprinkles

Steps:

  • Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes. In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Process remaining cookies to coarse crumbs; add to bowl. Set aside.
  • In large bowl, beat cream cheese with electric mixer on medium speed until very smooth. Decrease to low speed; slowly add 1 cup milk. Beat in 2 boxes dry pudding mix, scraping bowl as needed. Slowly add remaining 3 cups milk; beat until well blended.
  • In ungreased 13x9-inch pan or baking dish, press half of the cookie crumbs firmly in bottom. Spread half of cream cheese pudding mixture, about 2 1/2 cups, over crumb bottom. Sprinkle remaining cookie crumbs on top of cream cheese pudding layer. Spread remaining cream cheese pudding mixture on top. Cover and refrigerate 4 hours. When ready to serve, spread whipped topping on top. Sprinkle with candy sprinkles. Cover and refrigerate leftovers.

Nutrition Facts : Calories 220, Carbohydrate 29 g, Cholesterol 30 mg, Fat 2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 13 g, TransFat 0 g

MAKE-AHEAD WHITE CHICKEN LASAGNA



Make-Ahead White Chicken Lasagna image

Looking for a make-ahead pasta dinner using Progresso® chicken broth? Then try this cheesy casserole that's layered with chicken and lasagna. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10h15m

Yield 12

Number Of Ingredients 17

1 tablespoon butter or margarine
1 lb boneless skinless chicken breasts, cut into 1/2-inch pieces
1 1/2 cups coarsely chopped red bell pepper (2 medium)
1 cup finely chopped celery
1/2 cup chopped onion
2 cloves garlic, finely chopped
1 pint (2 cups) half-and-half
1/2 cup Progresso™ chicken broth
4 oz cream cheese
7 oz Gouda cheese, shredded (about 2 cups)
1 container (12 oz) small-curd cottage cheese
1/4 cup fresh basil leaves, cut into thin strips
1 egg, beaten
9 uncooked lasagna noodles
1 package (16 oz) sliced mozzarella cheese
1/2 cup grated Parmesan cheese
Fresh basil sprigs or chopped basil leaves, if desired

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
  • Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
  • Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
  • Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

Nutrition Facts : Calories 440, Carbohydrate 20 g, Cholesterol 115 mg, Fat 2 1/2, Fiber 1 g, Protein 33 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 640 mg, Sugar 5 g, TransFat 1/2 g

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

Make and share this White Cheese Chicken Lasagna recipe from Food.com.

Provided by bet0625

Categories     Weeknight

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed cooked chicken meat
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake 35 to 40 minutes in the preheated oven.

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4.8/5 (24)
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