Chicken And Spinach Alfredo Lasagna Food

CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA

Steps:

• Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
• Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
• Preheat the oven to 375 degrees F.
• Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

CHICKEN AND SPINACH ALFREDO 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 for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
• In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
• Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms.
• Mix in the chicken, and cook until heated through. Season with salt and pepper.
• Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
• Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS

Steps:

• Set oven to 350 degrees F.
• Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
• In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
• Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
• Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
• Place the cooked noodles on a wax paper lined flat surface.
• Evenly divide the ricotta mixute into eight scoops on to a plate.
• Spread about half of the alfredo sauce into the bottom of the baking dish.
• Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
• Roll up starting at the short end.
• Place seam side down on top of the sauce.
• Repeat same method with remaining 7 noodles.
• Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
• Cover with foil and bake for about 30 minutes or until hot and bubbly.

CHICKEN ALFREDO LASAGNA

Steps:

• For the chicken: Preheat the oven to 350 degrees F.
• Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
• For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
• Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
• Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

CHICKEN AND SPINACH ALFREDO LASAGNA

Steps:

• Preheat oven to 375.
• Cook noodles.
• Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
• In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
• Spray a deep 13"X 9" lasagna pan with cooking spray.
• Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
• Cover with foil and bake for 1 hour.
• Let stand for 15 minutes before cutting.

ALFREDO CHICKEN LASAGNA

Steps:

• Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
• Meanwhile, 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. Rinse with cold water, drain, and lay out on aluminum foil to cool.
• Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
• Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
• Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
• Preheat the oven to 350 degrees F (175 degrees C).
• Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
• Bake in the preheated oven until hot and bubbly, about 45 minutes.

LASAGNA ALFREDO

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
• In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
• In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
• Bake 50 to 60 minutes, until top is brown and bubbly.

SPINACH ALFREDO LASAGNA

Steps:

• Heat oven to 325°F.
• Cook noodles as directed on package, omitting salt. Meanwhile, mix Alfredo sauce, lemon juice and black pepper in medium bowl. Stir in chicken, spinach and red peppers.
• Drain noodles. Layer 3 noodles and 1/3 chicken mixture in 13X9-inch baking dish sprayed with cooking spray; repeat layers twice. Cover.
• Bake 45 to 55 min. or until heated through; uncover. Top with cheese; bake 5 min. or until melted. Let stand 15 min. before serving.

CHICKEN AND ITALIAN SAUSAGE ALFREDO LASAGNA

Steps:

• Preheat oven to 375 - makes 1 13×9″ pan.
• In a frying pan on medium heat add 1 T Olive Oil. When heated, add 1 clove garlic and half of the chopped onions and cook until translucent (about 2 minutes). Add chicken, bulk sausage, 1 tsp Italian Seasoning, and Paprika. Cook until meat is cooked thoroughly.
• Meanwhile, cook lasagna noodles according to package directions. Drain and set aside in single layer so they don't stick together.
• In a small bowl combine Ricotta Cheese, egg, and 1 T Italian Seasoning - set aside.
• In a saucepan over medium heat - use remaining Olive Oil (1T), 1 clove garlic, and remaining onions. Heat until translucent. Add heavy whipping cream. When warmed, add 2-1/2 cups shredded Parmesan. Cook stirring constantly until cheese melts but DO NOT ALLOW TO BOIL - turn the heat down if it gets too warm.
• Assembly: Put a thin layer of white sauce on the bottom of your 13×9″ pan. Top with enough noodles for a single layer. I use wide-lasagna noodles so it takes 3 to do each layer for a total of 9 noodles.
• Top the noodles with 1/2 of the Ricotta Cheese mixture.
• Add 1/2 of the meat.
• Add 1/3 of the Mozzarella Cheese and sprinkle with scant tsp Italian Seasoning.
• Repeat and finish with white sauce, reserved Parmesan, Mozzarella, and sprinkle with scant tsp of Italian Seasoning.
• Bake at 375 degrees for 45 minutes. If the top starts to brown too much, cover in foil. Remove from oven and let sit 15 minutes before cutting.

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!