Chicken Lasagna With Tarragon Cheese Sauce Food

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CHEESY CHICKEN LASAGNA



Cheesy chicken lasagna image

The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.

Provided by Alida Ryder

Categories     Dinner

Time 1h45m

Number Of Ingredients 20

500 g (1lb) ground chicken / chicken mince
1 large onion (finely chopped)
2 celery spears (finely chopped (+- ½ cup))
2 large carrots (finely chopped (+- 1 cup))
250 g (½lb) mushrooms (finely chopped )
4 garlic cloves (minced )
1 tsp dried oregano
1 tsp Italian herbs / Italian seasoning
½ tsp chilli flakes
1 cup chopped tomatoes ((I used cherry tomatoes that were starting to soften) )
1 cup tomato puree ((passata / crushed tomatoes) )
2 tsp tomato paste
1 cup chicken stock
1 tbsp Balsamic vinegar
1 tsp sugar ((optional))
2 cups bechamel sauce / cheese sauce ((my recipe is linked) )
250 g (½lb) no-boil lasagna sheets
1 cup grated cheddar cheese
2 cups grated mozzarella cheese
½ cup Parmesan cheese

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.

Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

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.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

CHICKEN LASAGNA WITH TARRAGON-CHEESE SAUCE



Chicken Lasagna with Tarragon-Cheese Sauce image

Add Italian flavor to your family's meal. Serve chicken lasagna with tarragon-cheese sauce - a perfect dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 12

6 uncooked lasagna noodles (6 ounces)
1 tablespoon butter or margarine
1 1/2 cups sliced mushrooms (4 ounces)
1 medium onion, chopped (1/2 cup)
1 cup ready-to-serve chicken broth
2 tablespoons chopped fresh or 1 teaspoon dried tarragon leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup shredded Swiss cheese (4 ounces)
1 1/2 cups diced cooked chicken
1 jar (2 ounces) diced pimientos, drained

Steps:

  • Heat oven to 325°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package.
  • Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling; reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimientos.
  • Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 to 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 370, Carbohydrate 20 g, Cholesterol 90 mg, Fiber 1 g, Protein 22 g, SaturatedFat 13 g, ServingSize 1 serving, Sodium 490 mg

CHICKEN LASAGNA WITH WHITE AND RED SAUCE



Chicken Lasagna With White and Red Sauce image

Roasted and shredded all-natural chicken breast layered with homemade fresh marinara sauce and rich White Wine Parmesan-herb Sauce. Topped with fresh Mozzarella & Provolone cheeses and nutty Parmigiano-Reggiano.

Provided by Friends Foodies

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 16

1 1/2 lbs boneless skinless chicken breasts, cooked and shredded
1 cup chicken broth
1 cup milk
28 ounces plum tomatoes, in sauce
2 garlic cloves, minced
1 bay leaf
1 pinch ground thyme
1 dash cayenne pepper
3 tablespoons olive oil
1/2 teaspoon sugar
salt
8 ounces lasagna noodles
3 tablespoons all-purpose flour
1/4 cup chopped fresh parsley
8 ounces shredded mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.
  • In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms.
  • Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling. Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375° for 25 to 35 minutes, or until browned and bubbly.

Nutrition Facts : Calories 553.6, Fat 23.2, SaturatedFat 9.1, Cholesterol 115.6, Sodium 651.6, Carbohydrate 40.5, Fiber 3, Sugar 5.5, Protein 44.5

CHICKEN LASAGNA



Chicken Lasagna image

Hollandaise sauce and asparagus tips makes this a deeeeeeeeelish way to use up left over chicken or turkey. I have taken this dish to the school pot luck dinners with rave reviews.

Provided by Calee

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups mushrooms
1 onion, chopped
1 (50 g) package hollandaise sauce mix, prepare acorrding to pkg directions
9 lasagna noodles, cooked
3 cups cooked chicken, chopped
1 (12 ounce) can asparagus tips
3/4 teaspoon oregano
3/4 teaspoon basil
1 1/2 cups mozzarella cheese, grated
1/2 cup parmesan cheese
salt and pepper (to taste)

Steps:

  • Saute mushrooms and onion until soft.
  • Spread a small amount of hollandaise sauce on bottom of 9x13 pan.
  • Place a layer of noodles on top cover with 1/2 cooked chicken and sprinkle with salt and pepper.
  • Top with 1/2 mushoroom and onion mixture then 1/2 remaining hollandaise sauce.
  • Sprinkle with 1/2 basil and oregano top with 1/2 mozzarella and parmesan.
  • Place all of the asparagus tips neatly in a layer.
  • Dont use fresh or frozen asparagus.
  • Repeat step 3, 4, 5 ending with cheese.
  • Cook uncovered at 350 for 35 minutes.
  • Let stand for 10 minutes.
  • If using a favorite hollandaise sauce and not a pakaged product you can use 1 1/2 cup.

Nutrition Facts : Calories 313.5, Fat 11, SaturatedFat 5, Cholesterol 61.5, Sodium 432.3, Carbohydrate 27.3, Fiber 2.1, Sugar 2.3, Protein 25.9

CHICKEN CHEESE LASAGNA



Chicken Cheese Lasagna image

I'm not sure where this recipe came from but it is absolutely wonderful. DH loves this and its a good way to get him to eat spinach.

Provided by Nimz_

Categories     Cheese

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup butter
4 garlic cloves, minced
1/2 cup all-purpose flour
1 teaspoon kosher salt
2 cups milk
2 cups chicken broth
2 cups shredded mozzarella cheese
3/4 cup grated parmesan cheese
1 medium onion, chopped (about 1/2 cup)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon fresh ground pepper
8 ounces lasagna noodles (9-10 noodles)
2 cups cream-style cottage cheese
2 cups cut-up cooked chicken
1 (10 ounce) package chopped spinach, thawed and well-drained
1/2 cup grated parmesan cheese
1/4 cup grated parmigiano-reggiano cheese

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.

Nutrition Facts : Calories 763.9, Fat 41, SaturatedFat 23, Cholesterol 149.2, Sodium 1654.9, Carbohydrate 48.9, Fiber 3, Sugar 4.8, Protein 49.3

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