Cheesy Chicken And Spinach Lasagna Food

CHEESY CHICKEN SPINACH LASAGNA

Steps:

• 1. Preheat oven at 350 degrees.2. Mix together Ricotta cheese, eggs, and seasonings and set aside.3. Over medium low heat, melt Parmesan cheese in half & half. Stir until it starts to slightly thicken. For a thicker sauce, use heavy cream. Set aside. 4. Spray a 13x9 baking dish with non-stick cooking spray. Add layers of ingredients (you should have enough for 2 layers, with a final layer of noodles, sauce and cheese): noodles, half the turkey, half the fresh spinach, 1/3 of the Parmesan sauce, 1/3 of Mozzarella cheese. 4. Repeat with an additional layer, and then top off with final layer of noodles,sauce and Mozzarella cheese.5. Bake for 45-50 minutes.

WHITE CHEESE CHICKEN LASAGNA

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.

CHEESY CHICKEN AND SPINACH LASAGNA

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
• Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
• Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

CHICKEN AND SPINACH LASAGNA

Steps:

• In a medium saucepan, cook onion in butter until tender.
• Stir in cornstarch, basil, garlic powder and nutmeg.
• Add milk all at once.
• Cook and stir until thickened and bubbly; stir in spinach.
• In medium bowl, stir in together Ricotta and egg.
• Add mozzarella and half of parmesan; mix well.
• Preheat oven to 350 degrees.
• Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
• Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
• Repeat layers.
• Top with remaining Parmesan cheese.
• Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
• Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!

CHICKEN LASAGNA WITH SPINACH

Steps:

• Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
• While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
• Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
• Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
• Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
• Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

CHEESY SPINACH LASAGNA

Steps:

• Preheat oven to 350°F.
• Brown sausage while boiling lasagna noodles. Drain.
• Return sausage to pan and add alfredo sauce and spinach. Heat until frozen spinach is thawed and mixture is heated thoroughly.
• Place a tiny amount of sausage mixture in the bottom of a 9 x 13 pan (to prevent sticking). Layer 3 lasagna noodles on top.
• Spread half of ricotta cheese on top. Layer half of sausage mixture, then half of the shredded cheddar, and half of the shredded mozzarella on top. Sprinkle half of parmesan on top.
• Repeat layers, ending with parmesan.
• Bake for 45 minutes to 1 hour, or until lasagna is heated through and top is light brown and bubbly.

CHICKEN CHEESE LASAGNA

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.