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 AND SAUSAGE LASAGNA
Creamy sauce and lots of cheese! Adapted from Paula Deen's "My Favorite Lasagna."
Provided by sblades
Categories Pasta
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees. Lightly grease a 13x9" glass dish with cooking spray.
- Cook the lasagna noodles according to the package directions.
- In a large skillet, heat the oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cook until fragrant, about 1 minute. Add the sausage and cook, breaking it up, until browned.
- Sprinkle with the salt and black pepper. Add the spaghetti sauce and cream cheese. Stir until the cheese has melted into the sauce (will take awhile to blend).
- Spoon 3/4 cup of the meat sauce into the bottom of the prepared baking dish. Top with a single layer of noodles, 1 cup of the sauce, one-third of the mozzarella and 1/2 cup of the Parmesan. Repeat the layers two more times until all of the ingredients have been used, ending with remaining sauce, mozzarella and Parmesan.
- Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking until golden on top and bubbling (15-20 minutes).
Nutrition Facts : Calories 473 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 77 milligrams cholesterol, Fat 29 grams fat, Fiber 3 grams fiber, Protein 24 grams protein, SaturatedFat 14 grams saturated fat, ServingSize 1 serving, Sodium 1318 grams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
THREE-CHEESE SAUSAGE LASAGNA
Here's a nice alternative to traditional lasagna, and it's so easy to prepare! It has a simple white sauce and lots of savory Italian sausage. -Lesley Cormier Pepperell, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain and set aside. , In a small saucepan, melt butter. Stir in the flour, salt and pepper until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat., In a greased 13-in. x 9-in. baking dish, layer with a fourth of the white sauce, three noodles, half of the sausage and four pieces each of mozzarella and provolone cheeses. Repeat layers once. Spoon half of the remaining sauce over the top. Layer with remaining noodles, sauce, mozzarella and provolone cheeses; sprinkle with Romano cheese. , Bake, uncovered, at 350° for 30-35 minutes or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 350 calories, Fat 21g fat (11g saturated fat), Cholesterol 64mg cholesterol, Sodium 756mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.
THE BEST-EVER HEALTHY LASAGNA RECIPE
There are two types of lasagna in this world. The Italian type is made with a rich meat sauce and covered with béchamel instead of...
Provided by David Zinczenko and Matt Goulding
Categories Dinner
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large saucepan over medium heat. Add the sausage and cook for about 3 minutes, until no longer pink. Add the onion, garlic, and red pepper flakes and continue cooking for about 5 minutes, until the onion is soft and translucent. Add the tomatoes and simmer for 15 minutes. Season with salt and pepper. Preheat the oven to 350°F. Combine the ricotta and milk in a mixing bowl. In a 9" x 9" baking pan, lay down a layer of 4 noodles. Cover with a quarter of the ricotta mixture and a quarter of the sausage mixture, then a few basil leaves and a quarter of the mozzarella. Repeat three times to create a four-layer lasagna. Cover with aluminum foil and bake for 25 minutes, until the cheese is melted and the pasta cooked through. Remove the foil and increase the temperature to 450°F. Continue baking for about 10 minutes, until the top of the lasagna is nicely browned.
Nutrition Facts : Calories 360
SWEET SAUSAGE AND THREE CHEESE LASAGNA
Provided by Aida Mollenkamp
Categories main-dish
Time 2h
Yield 12 to 15 servings/10 cups sauce
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat the oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add the garlic and onions, season well with salt and freshly ground black pepper and cook until just softened. Add the sausage and ground pork and stir to break up the meat. Cook, stirring occasionally, until the meat starts to color, 8 to 10 minutes. Add the wine and cook, scraping the bottom of the pan to incorporate the browned bits, until the alcohol smell is cooked off. Add the tomatoes, 1 tablespoon salt, the basil, oregano and bay leaves and season well with freshly ground black pepper. Stir until well mixed and the tomatoes start to simmer. Reduce the heat to low and simmer, stirring occasionally, until the flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Position an oven rack in the middle of the oven and preheat to 375 degrees F.
- Spread 2 cups of the sauce in a thin layer over the bottom of a 13-by-9-inch baking dish. Layer 4 noodles over the sauce, top with 2 cups more sauce and spread it evenly over the noodles. Evenly dollop one-quarter of the ricotta across the sauce, top with one-quarter of the mozzarella and sprinkle evenly with one-quarter of the Parmigiano-Reggiano. Repeat with the remaining ingredients, for a total of 4 layers.
- Cover with foil and bake until the liquids are bubbling and the noodles are beginning to soften, about 40 minutes. Remove the foil and continue baking until the top is golden brown and the noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
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.
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
THREE-CHEESE LASAGNA WITH ITALIAN SAUSAGE
An awesome, basic recipe for good ol' lasagna. The sauce is perfect: hearty and flavorful. This recipe was originally from Epicurious.com, but I have edited it somewhat. This variation is quite a bit cheesier, and uses oven-ready, no-boil noodles. I'm not one to cut corners, but in fact, I think the no-boil variety taste just as good as regular noodles. Using them also eliminates one of the more tedious steps in lasagna-making.
Provided by Alexaaa
Categories Cheese
Time 1h50m
Yield 1 baking dish, 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large, heavy saucepan over medium heat.
- Add onion, carrots and garlic; sauté until softened, 10-12 minutes.
- Add beef and sausages to pan; sauté until cooked through, breaking up meat as you stir, 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.
- Set aside and cool.
- Combine ricotta and ¾ cup Parmesan cheese in medium bowl.
- Mix in spinach.
- Season to taste with salt and pepper.
- Mix in eggs.
- Preheat oven to 350°F
- Spread ½ cup sauce over the bottom of a 13" by 9" glass baking dish.
- Place 5 noodles over sauce, overlapping to fit.
- Spread half of the ricotta-spinach mixture evenly over noodles.
- Sprinkle 2 cups mozzarella cheese evenly over ricotta-spinach mixture.
- Spoon 1½ 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 1½ cups sauce.
- Arrange remaining 5 noodles over sauce.
- Spread remaining sauce over noodles.
- Sprinkle remaining mozzarella and Parmesan cheese evenly over the top of the lasagna.
- Cover baking dish with aluminum foil.
- Bake lasagna 40 minutes; uncover and bake until hot and bubbly, about 40 more minutes.
- Let lasagna stand 15 minutes before serving.
Nutrition Facts : Calories 845.9, Fat 58.3, SaturatedFat 31.7, Cholesterol 250.3, Sodium 1517.2, Carbohydrate 23, Fiber 4.3, Sugar 6.1, Protein 59.2
OUR FAVORITE LASAGNA WITH SAUSAGE, SPINACH, AND THREE CHEESES
This perennial favorite has just the right mix of hearty sausage, vibrant spinach, and a perfectly balanced three-cheese blend. With a quick-cooking sauce and no-fuss, no-boil noodles, the assembly is easy, and one pan feeds a large crowd.
Provided by Rhoda Boone
Categories Bake Kid-Friendly Spinach Noodle Dinner Pasta Sausage Casserole/Gratin Cheese Week Frankenrecipe Small Plates
Yield Makes 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preparation:
- Position the rack in the upper third of the oven and preheat to 375°F.
- Make the sauce:
- In a large pot over medium-high heat, heat the oil. Add the sausage, onion and 3/4 teaspoon salt and 1/4 teaspoon pepper; cook, breaking up sausage with a wooden spoon, until browned and cooked through, 8 to 10 minutes. Reduce heat to medium and add garlic, red-pepper flakes, and tomato paste; cook, stirring often, until fragrant, 1 to 2 minutes more. Add tomatoes (along with their juice) and oregano; bring to a simmer, and cook, breaking up the tomatoes with a wooden spoon until in small pieces, about 5 minutes. Taste and adjust seasoning, adding more red-pepper flakes if desired.
- Make the filling:
- In the bowl of a food processor, combine all of the filling ingredients and process until mostly smooth.
- Assemble the lasagna:
- Squeeze the spinach in a paper towel or clean dishcloth until very dry. Transfer to a bowl and season with a pinch of salt.
- Coat baking dish with cooking spray and spread the bottom with 2 cups sauce. Top with a layer of three noodles, then a third of the ricotta mixture (about 1 1/3 cups), and a third of the spinach (about 2/3 cup). Sprinkle with 1 cup grated mozzarella.
- Repeat twice more, skipping the mozzarella on the third layer. Top the lasagna with the remaining sauce. Sprinkle the remaining 2 cups mozzarella in clusters so some of the sauce peeks through.
- Place the baking pan on a rimmed baking sheet. Lightly spray a piece of foil with cooking spray, cover the lasagna, and bake for 45 minutes. Remove the foil and continue baking until lightly browned and bubbly, about 20 minutes more. Let cool at least 10 minutes before serving.
- DO AHEAD: The sauce can be prepared up to 2 days in advance and refrigerated. The filling can be prepared up to 1 day in advance and refrigerated.
FREE-FORM SAUSAGE AND THREE CHEESE LASAGNA
This is from Food & Wine January 2010. It's called free-form because the pasta can be arranged in different ways - for instance, folded over the filling - instead of traditionally layered. The unbaked lasagna can also be refigerated overnight. They suggest the rich, peppery Primitivo: 2006 Castello Monaci Puiluna.
Provided by Momma de Finn
Categories < 4 Hours
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees. In a large pot of boiling salted water, cook lasagna noodles until almost tender, about 5 minutes, then drain. Pat noodles dry then transfer to bowl and toss with olive oil.
- In a medium skillet, heat 1 tbl of the olive oil. Add Italian sausage, cover and cook over moderate heat, turning once, until browned all over. Add the water, cover and simmer until the sausage is just cooked through, about 4 minutes.
- In a large skillet, heat the remaining 2 tbls of olive oil. Add the garlic and cook over low heat until golden, about 3 minutes.
- Add the tomatoes with their juices and cook over moderate heat for 10 minutes, stirring occasionally.
- Add the sausage and its poaching liquid and simmer for 4 minutes. Transfer sausage to a plate. Simmer the sauce over moderate heat until thickened, about 12 minutes. Coarsely break up the sausage and season the sauce with salt and pepper.
- In a well-buttered, 9 x 13 inch ceramic baking dish, arrange 3 lasagna noodles in different directions in the dish, leaving about 2 inches of overhang. Spoon a scant 1/4 cup of the tomato sauce over each lasagna noodle and sprinkle with a little grated Parmigiano-Reggiano cheese. Set a piece of mozzarella and Fontina on each lasagna noodle and add a few chunks of sausage.
- Fold the overhanging lasagna noodles on top of the cheese and sausage.
- Repeat the process with the remaining lasagna noodles, tomato sauce, mozzarella, Fontina and sausage sprinkling with a litle more Parmigiano-Reggiano cheese.
- Brush the softened butter on any bare pasta and curly edges and sprinkle with Parmigiano-Reggiano.
- Bake on the top rack of the oven for 20 minutes, until the sauce starts to bubble. Raise the oven temp to 450 degrees and bake for about 7 minutes longer until the top is richly browned.
- Let the lasagna rest for about 10 minutes, then scatter the sliced basil on top.
Nutrition Facts : Calories 618.5, Fat 39.1, SaturatedFat 17.6, Cholesterol 94.8, Sodium 959.9, Carbohydrate 37.6, Fiber 3.1, Sugar 5.6, Protein 29.4
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
THREE-CHEESE MEATBALL LASAGNE
Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice
Provided by Cassie Best
Categories Dinner, Main course, Pasta, Supper
Time 1h55m
Yield Serves 6-8
Number Of Ingredients 21
Steps:
- Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
- Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
- Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
- Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
- Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
- Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.
Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium
SWEET SAUSAGE & THREE CHEESE LASAGNA
Make and share this Sweet Sausage & Three Cheese Lasagna recipe from Food.com.
Provided by scarley
Categories < 4 Hours
Time 1h55m
Yield 12-15 serving(s)
Number Of Ingredients 15
Steps:
- For the meat sauce: Heat oil in a Dutch oven or a large, heavy-bottomed pot over medium-high heat. When it shimmers, add onion and garlic, season well with salt and freshly ground black pepper and cook until just softened. Add sausage and ground pork and stir to break up meat. Cook, stirring occasionally, until meat starts to color, about 8 to 10 minutes. Add wine and cook, scraping bottom of pan to incorporate browned bits, until the alcohol smell is cooked off. Add tomatoes, 1 tablespoon salt, basil, oregano, bay leaf, and season well with freshly ground black pepper. Stir until well mixed and tomatoes start to simmer. Reduce heat to low and simmer, stirring occasionally, until flavors meld, at least 10 minutes and up to 1 hour.
- For the lasagna: Heat oven to 375 degrees F and arrange rack in middle.
- Spread 2 cups sauce in a thin layer over the bottom of a 13 by 9-inch baking dish. Layer 4 noodles over sauce, top with 2 cups sauce and spread it evenly over the noodles. Evenly dollop 1/4 of the ricotta across the sauce, top with 1/4 of the mozzarella, and sprinkle evenly with 1/4 cup Parmigiano-Reggiano. Repeat with remaining ingredients. Cover with foil and bake until liquids are bubbling and noodles are beginning to soften, about 40 minutes.
- Remove foil and continue baking until top is golden brown and noodles are completely tender, about 20 minutes more. Allow to rest 20 minutes before cutting.
Nutrition Facts : Calories 440.6, Fat 29.4, SaturatedFat 15.2, Cholesterol 94.5, Sodium 1023.2, Carbohydrate 13.2, Fiber 2, Sugar 5.7, Protein 30.5
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 :
TRIPLE CHEESY -SAUCY-SAUSAGE LASAGNA
Say that one 5 times fast:) Oh, this is so worth all the fat and calories--please use only the full-fat ingredients; there's a BIG difference in taste and texture. Every layer of chunky sausage, creamy cheese, and spicy sauce is sheer pleasure:) Enjoy!
Provided by JamesDeansGirl
Categories Weeknight
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375*F.
- Cook the noodles according to the package instructions; drain.
- In a non-stick skillet over medium-high heat, cook the onion and sausage until the sausage is no longer pink, 6-8 minutes; drain the fat.
- Reduce the heat to medium; stir in the tomato paste, 1/2 tsp.
- salt, 1/2 tsp.
- garlic powder, 1/2 tsp.
- Italian seasoning, and 1/4 tsp.
- pepper.
- Add the milk; cook, stirring, until thickened, about 3 minutes.
- Reserve 1 1/2 cups marinara sauce; stir the remainder into the skillet.
- Remove pan from heat.
- Combine the ricotta cheese, 1 cup of the mozzarella, Parmesan cheese, egg, and the remaining salt, garlic powder, Italian seasoning, and pepper.
- Spread 1/2 cup of the reserved marinara sauce in the bottom of an ungreased 13x9" baking dish; top with 4 whole noodles, 1/3 of the cheese mixture, and 1/3 of the sausage mixture.
- Repeat twice, ending with the noodles; top with the remaining sauce and sprinkle with the remaining mozzarella.
- Cover the pan with foil.
- **(At this point, I usually like to refrigerate the lasagna for about 1 hour to let the flavors blend--if you choose to do it this way, preheat the oven when you're ready to bake.)** Bake until bubbly, 40 minutes; uncover the pan and bake 5-10 minutes longer.
- Serve hot.
Nutrition Facts : Calories 772.4, Fat 42.2, SaturatedFat 20.4, Cholesterol 145.5, Sodium 1781.4, Carbohydrate 55.6, Fiber 2.4, Sugar 12.1, Protein 41.2
3 MEAT 3 CHEESE LASAGNA
I have tried different combinations of meat, cheese and sauce, and this is the one my husband and I both love the most. Any other lasagna just doesn't compare. Occasionally I have had to use just ground beef, or just mozzarella, depending on what I had, but they just don't turn out as yummy as this combination.
Provided by thumbelina80
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Brown the meat, and drain.
- Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
- While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
- When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
- Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
- Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
- Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
- Bake in oven for 20-25 minutes.
- Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
- Let sit for 10 minutes before cutting.
Nutrition Facts : Calories 546.5, Fat 21.6, SaturatedFat 10.6, Cholesterol 40.5, Sodium 1704.3, Carbohydrate 64.9, Fiber 2.4, Sugar 20.9, Protein 22.8
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