Chicken And Spinach Pesto Lasagna Food

SPINACH PESTO CHICKEN BREASTS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C).
• Mix the spinach and pesto together in a bowl; spread half the mixture into the bottom of a glass baking dish. Place the chicken breasts onto the spinach mixture; top with the rest of the mixture. Cover the dish with aluminum foil.
• Bake in the preheated oven until the chicken is no longer pink in the center and the juices run clear, about 30 minutes. Uncover and sprinkle the Parmesan cheese. Return to the oven and bake until the cheese has begun to melt and brown, about 15 minutes.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Heat a large skillet over medium heat. Add pine nuts and cook, stirring occasionally, until toasted and fragrant, about 3 minutes. Transfer to a food processor.
• Place basil leaves, 3/4 cup Parmesan cheese, 1/2 cup olive oil, and 4 cloves garlic in the food processor with the pine nuts. Blend pesto into a smooth paste, about 3 minutes.
• 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.
• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onion and 3 cloves garlic; cook and stir until translucent, about 5 minutes. Add spinach; cook and stir until heated through, about 5 minutes. Stir in chicken; cook until heated through, about 5 minutes. Season with salt and black pepper.
• Mix ricotta cheese, 3/4 cup Parmesan cheese, and egg together in a large bowl. Stir in 1 1/2 cup pesto. Add spinach and chicken mixture; stir to combine.
• Spread remaining 1/2 cup pesto in the casserole dish. Arrange 4 lasagna noodles, slightly overlapping, in the bottom of the dish. Top with 1/3 of the ricotta spinach mixture and 1/3 of the mozzarella cheese. Repeat layers twice, ending with mozzarella cheese.
• Bake in the preheated oven until bubbly and golden, 35 to 40 minutes.

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 LASAGNE

Steps:

• Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
• Meanwhile, heat the oil in a saucepan and fry the onion until softened.
• Add the mushrooms and fry for a further 3 minutes.
• Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
• Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
• Drain the lasagne and spread out on paper towels
• Make alternate layers of lasagne and the chicken mixture in a baking dish.
• Combine the yogurt and cheese and spread over the top.
• Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

PESTO CHICKEN LASAGNA

Steps:

• In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.

PESTO LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
• In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
• In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
• Cover with foil and bake in a preheated oven for 45 to 55 minutes.

CHICKEN LASAGNA WITH PESTO CREAM SAUCE

Steps:

• In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
• Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
• In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
• In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
• Add spinach and cook until wilted, about another two minutes. Set aside.
• Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
• Coat the chicken with flour and shake off excess.
• Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
• Move chicken to a cutting board to cool.
• Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
• Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
• In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
• Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
• Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
• Preheat oven to 375 degrees F.
• In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
• Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
• Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
• Pour the spinach mixture on top, including any liquid collected in bowl.
• Top with one cup of sauce then four more lasagna noodles.
• Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
• Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
• Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
• Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
• Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
• Cut into 8, 10 or 12 pieces.

CHICKEN & SPINACH LASAGNAS

Steps:

• In a small bowl, whisk the first six ingredients. On a clean work surface or in a large bowl, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky)., Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover and let rest 30 minutes., In a large bowl, combine the first six filling ingredients; stir in 1-1/2 cups fontina cheese. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°., Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed., Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with a scant 1/4 cup chicken mixture. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time. Repeat with remaining noodles and filling., Sprinkle lasagnas with remaining fontina cheese. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with Parmesan cheese and additional thyme.

CHICKEN & PESTO LASAGNE

Steps:

• Slice the chicken thighs into thin strips, removing any sinew or fat. Slice the lardons or bacon into chunks. Heat a frying pan with a little oil and fry the chicken and bacon until cooked through. Set aside in a dish to cool.
• In the pan, add a little more oil and sautee the chopped onion. Add the garlic and cook for another min. Add the cooked chicken and bacon, the jar of pesto, the white wine and a little water. Add the spinach and wilt. Season with salt and plenty of black pepper.
• Preheat the oven to 170C/Gas 5. Using a large lasagne dish begin to assemble. Pour a layer of the chicken pesto mixture on the bottom. Add a layer of lasagne sheets. Add a layer of courgette strips and asparagus spears. Repeat the process until the dish is full. Cover with foil and bake in the middle of the heated oven for 35 mins.
• To prepare the topping mix the ricotta cheese with chopped basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, peel off the foil lid & discard. Spread the ricotta cheese mixture on the top. Sprinkle liberally with grated parmesan.
• Bake for a further 10 minutes uncovered until bubbling. Serve with the antipasti salad and toasted ciabatta rubbed with garlic and sprinkled with olive oil.

CHICKEN SPINACH ALFREDO LASAGNA

Steps:

• Set a skillet over medium heat and add the olive oil. Once the olive oil is hot add the sliced mushrooms. Cook 5 minutes, stirring occasionally.
• Add the garlic and spinach to the skillet. Cook 5 more minutes, stirring occasionally. Season with kosher salt, pepper, and crushed red pepper flakes.Note: You may need to add the spinach in smaller batches and wait until it cooks down. Spinach will get much smaller as it cooks.
• Add a few spoonfuls of the alfredo sauce to a 9x13 casserole dish and spread evenly. Lay 4 lasagna sheets flat, overlapping slightly.
• Mix together the ricotta cheese and pesto. Spread 1/3 of this mixture over the lasagna sheets.
• Evenly spread 1 cup of the cooked, shredded chicken, 1/3 of the spinach and mushroom mixture, 1/4 of the cheese, and 1/4 of the alfredo sauce. Repeat until you have three layers of lasagna.
• Top the lasagna with the 4 remaining lasagna sheets, evenly spread the remaining alfredo sauce over top.
• Bake in a 375 degree oven for 30 minutes. Top with the remaining mozzarella cheese and bake 15 more minutes.
• Sprinkle with fresh parsley if desired.

CHICKEN, SQUASH & PESTO LASAGNE

Steps:

• Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
• Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
• Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

CHICKEN AND SPINACH PESTO LASAGNA

Steps:

• Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
• Heat oil in skillet over med-high heat.
• Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
• Add Spinach; cook and stir about 5 minute.
• Add chicken; cook and stir about 5 minute.
• Season with salt and pepper.
• In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
• Add chicken and spinach mixture to bowl and stir to combine.
• Spread 2 tbsp pesto in bottom of prepared pan.
• Layer 4 lasagna noodles, slightly overlapping.
• Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
• Repeat layers twice.
• Bake about 35 to 40 min or until hot and bubbly.
• Refrigerate any leftovers.

PESTO CHICKEN LASAGNA

Steps:

• Directions Preheat oven to 425F. Grease a 9x13 baking pan and set aside. In a large skillet over medium heat, add olive oil. Add garlic, cooking just until fragrant, about 30-60 seconds. Add the spinach and kale in batches, and salt. Cook until greens have cooked down completely, about 5 minutes. Set aside. In a small bowl, blend together the eggs and ricotta. Set aside. In a medium bowl, toss together the chicken and seasonings. Set aside. To assemble the lasagna: Place 3 cooked noodles in a single layer on the bottom of the baking dish. Spread 1/3 the ricotta mixture over noodles, top with 1/3 of the greens, 1/3 of the chicken, dot with 1/4 of the pesto, and sprinkle with 1/4 of the cheese. Add another layer of noodles, and repeat layering. Add the final layer of noodles and top with the remaining pesto, shredded cheese, and mozzarella slices. Bake for 35-40 minutes, or until the filling is bubbling mozzarella is golden brown. Cool 15 minutes, slice, and serve.

SPINACH, PESTO, AND FONTINA LASAGNA

Steps:

• For sauce:
• Melt butter in heavy large saucepan over medium heat. Add flour and whisk 1 minute (do not brown). Add milk and wine and whisk until smooth. Cook until sauce thickens and comes to boil, whisking constantly, 4 to 5 minutes. Remove from heat. Whisk in Parmesan cheese and salt. Season sauce to taste with pepper. DO AHEAD: Sauce can be made up to 1 day ahead. Cover and chill.
• For spinach:
• Heat oil in large pot over medium-high heat. Add shallots and garlic. Sauté until shallots soften, about 2 minutes. Add all spinach (pot will be full). Cook spinach until wilted but still bright green, tossing often, about 3 minutes. Using tongs, transfer spinach to large sieve set over bowl; reserve pot. Press out excess liquid from spinach. Drain 10 to 15 minutes longer.
• Return drained liquid from spinach to reserved pot. Boil until liquid is reduced to glaze. Return spinach to pot and toss 1 minute. Remove spinach from heat. Mix in 1 1/2 cups sauce. Season spinach to taste with pepper.
• For lasagna:
• Place noodles in large bowl. Fill bowl with hot tap water. Soak noodles until pliable, stirring occasionally to separate, about 15 minutes. Place large sheet of parchment paper on work surface. Transfer noodles to parchment in single layer, shaking off excess water.
• Preheat oven to 350°F. Butter 13 x 9 x 2- inch glass baking dish. Mix ricotta, Parmesan, and lemon peel in medium bowl. Season to taste with salt. Mix in egg.
• Spread 1/2 cup sauce thinly over bottom of prepared dish. Top with 3 noodles, arranged side by side and covering most of bottom of dish. Spread half of spinach mixture over (about 1 1/2 cups). Sprinkle with 1/3 cup Fontina. Top with 3 noodles and half of ricotta mixture (generous 1 3/4 cups). Drop half of pesto over by teaspoonfuls, spacing drops evenly apart. Continue layering with 3 noodles, remaining spinach mixture, 1/3 cup Fontina, 3 more noodles, remaining ricotta mixture, then remaining pesto. Top with last 3 noodles. Spread remaining sauce over; sprinkle with remaining Fontina. Cover dish with buttered foil.
• Bake lasagna until heated through and bubbling at edges, 50 to 55 minutes. Remove from oven. Remove foil from dish.
• Preheat broiler. Broil lasagna until top is browned in spots, turning dish occasionally for even browning, about 4 minutes. Let stand 15 minutes to set up.
• Available at some supermarkets and at specialty foods stores and Italian markets.