Chicken And Vegetable Lasagne Food

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHEESY CHICKEN AND VEGETABLE LASAGNA

Steps:

• 1. In a large skillet, heat olive oil over medium heat. Add zucchini, carrot, mushrooms, and garlic; cook for 5 to 6 minutes or until vegetables are tender. Add spinach, stirring until spinach wilts. Cook, stirring frequently, until most of the liquid has evaporated. Stir in basil, salt, and pepper; set aside.
• 2. In a medium bowl, combine ricotta, 1 cup Parmigiano-Reggiano, and eggs; set aside.
• 3. Preheat oven to 350 °F. Spray a 4-quart baking dish with nonstick cooking spray. Spread 1/2 cup pasta sauce in baking dish. Top with 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with half of vegetable mixture and 1 cup pasta sauce. Layer one-fourth of provolone over sauce. Top with 4 lasagna noodles. Spread with one-fourth ricotta mixture.
• 4. Combine chicken and shredded mozzarella cheese. Spread half of chicken mixture over ricotta.
• 5. Top with 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread one-fourth of ricotta mixture over noodles. Top with remaining chicken mixture, 1 cup pasta sauce, one-fourth of provolone, and 4 lasagna noodles. Spread with remaining ricotta mixture, remaining vegetable mixture, remaining 1 cup sauce, and remaining provolone cheese. Sprinkle with remaining 1 cup grated Parmigiano-Reggiano cheese. Bake for 45 to 60 minutes or until hot and bubbly.
• 6. Let stand for 10 minutes before serving.

CHICKEN VEGETABLE LASAGNA

Steps:

• Spray a baking dish with nonstick spray, set aside.
• Heat oil in a large skillet over medium-high heat. Add chicken; cook, stirring for 5 to 6 minutes, or until lightly browned. Add the onion and garlic, cook 2 minutes.
• Add the basil, oregano, zucchini, and red bell pepper; cook, stirring often for 3 to 4 minutes, or until the zucchini is tender. Add the marinara and Parmesan cheese. Remove from heat.
• Remember to wash hands and surfaces before preparing food.
• To Assemble: Spread a thin layer of the chicken mixture in the bottom of the baking dish. Top with a layer of noodles, ricotta cheese, chicken mixture and mozzarella cheese. Repeat layers. Bake 45 to 50 minutes, or until hot and bubbly.
• Serving Suggestion: Serve with a lettuce salad and warm garlic toast.
• To Freeze for Serving Later: Place leftover lasagna in refrigerator until completely cooled. Cut squares of lasagna and place into Gladware® containers. Store in freezer.
• To Serve From Frozen for Microwave: Lift lid of container to vent. Microwave on high power for 3 to 4 minutes, or until heated through.

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.

CHICKEN AND VEGETABLE LASAGNA

Steps:

• Preheat oven to 375 degrees.
• Cook noodles according to package directions.
• Coat a large saucepan with cooking spray, place over medium-high heat.
• Add chicken; cook, stirring frequently, 2 minutes.
• Add pasta sauce, artichokes and red pepper.
• Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.
• Spread 1 cup sauce over bottom of a 13 x 9-inch baking dish.
• Layer 3 noodles over sauce.
• Combine ricotta cheese and pesto; spoon over noodles.
• Top with 1 cup sauce and 1 cup mozzarella cheese.
• Repeat layering with remaining noodles, sauce and mozzarella cheese.
• Cover with foil.
• Bake 30 minutes.
• Uncover; continue baking 10 minutes or until hot and bubbly.
• Let stand 5 minutes before serving; garnish with basil, if desired.

CHICKEN AND VEGETABLE LASAGNE

Steps:

• Preheat the oven to 180°C.
• Spray a non-stick frying pan with oil. Cook the chicken mince until browned (5 minutes), breaking up lumps. Add the capsicum, onion, pasta sauce, canned tomatoes and Italian herbs. Combine and heat through.
• Cut the pasta sheets to fit the lasagne dish. Layer the chicken pasta sauce with pasta sheets, then a layer of mashed pumpkin, then a layer of spinach. Continue this process until you finish with a layer of pasta.
• Pour the canned soup over the assembled lasagna and sprinkle a layer of cheese on top. Bake in the oven for 30 minutes.

VEGETABLE CHICKEN LASAGNA

Steps:

• In a bowl, add the ricotta cheese, spinach, egg, and 2 teaspoons Italian seasoning; stir to combine.
• Cover and chill until ready to use.
• In a large skillet over medium heat, saute the chicken, mushrooms, onion, garlic and 2 teaspoons Italian seasoning in the oil; saute for 5-7 minutes or until the chicken is golden brown.
• Add in the undrained tomatoes, tomato sauce, carrots, and pepper.
• Bring mixture to a boil; lower heat and simmer uncovered, for 15-20 minutes or until mixture is slightly thick.
• Cook the lasagna noodles according to package directions; drain, rinse with cold water, and drain again.
• Prepare an oblong baking dish with nonstick cooking spray.
• Place 3 noodles side-by-side in dish.
• Spread half of the ricotta cheese mixture over the noodles.
• Spread one-third of the chicken mixture over the cheese layer.
• Sprinkle with 2/3 cup mozzarella cheese and 2 tablespoons parmesan cheese.
• Repeat layers ending with noodles.
• Spoon remaining chicken over the top.
• Sprinkle with remaining mozzarella cheese and parmesan cheese.
• Bake, covered, at 350 degrees for 35 minutes.
• Uncover and bake 5-10 minutes longer or until cheese is melted and bubbly.
• Let stand for 15-20 minutes before serving.