CHICKEN & SPINACH LASAGNA IN BECHAMEL SAUCE
My new chicken lasagna got great reviews at lunch yesterday. I wanted a to make a special dish using one of Gary Langers new "Pomodori's Sauces". http://www.pomodorifoods.com/ This is what I came up with. Serve with a tossed salad and some garlic bread. Enjoy!
Provided by Diane Atherton
Categories Casseroles
Time 1h20m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. Grease a large lasagna pan. I used PAM spray.
- 2. NOTE: I used oven roasted chicken breast. Rotisserie chicken would as well in this dish.
- 3. Combine cottage cheese, spinach and pesto; add salt and pepper to taste. Set aside until ready to layer lasagna.
- 4. Cook lasagna to directions, drain and set aside.
- 5. BEACHAMEL SAUCE: Melt butter in sauce pan over meduim head; add flour and whisk until smooth.
- 6. Gradually add half and half, milk and chicken stock. Continue cooking and stirring until mixture is thick and bubbly, add cream cheese and parmesan. Continue stirring until cheese has melted and mixture is smooth; remove from heat.
- 7. Add parsley and seasonings; set aside until ready to layer lasagna.
- 8. In a large lasagna pan start creating the lasagna by spooning 1/3 of the beachamel sauce in the bottom of dish, add a layer of noodles.
- 9. Add another layer of the bechamel sauce over the noodles, then add a layer of the cottage cheese/spinach mixture, a layer of chicken and top with shredded mozzerella. Repeat layer ending with a layer of lasagna noodles. Top with 1/2 of the marinara sauce and top with shredded mozzerella.
- 10. Bake for 30 minutes until bubbly around the edges.
- 11. Serve squares of lasagna in a bed of marinara sauce.
SPINACH LASAGNA BECHAMEL
This is from the new recipes from Moosewood Cookbook. I have not tried this, but am posting it to a request. I do not know how long to prepare, just guessed.
Provided by nancyal
Categories Spinach
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauce: Heat the milk until very warm but do not bring to a boil.
- In another pan over medium heat, melt the butter.
- Do not let the butter brown.
- Whisk in flour and cook for 3 or 4 minutes, stirring constantly.
- Gradually add the hot milk.
- Continue to whisk until the sauce is thickened.
- add the freshly grated nutmeg if using.
- Sauté the garlic and onions in the butter or oil until the onions are translucent.
- Stir in the spinach and 1/2 cup of the parsley.
- Add a little water if the spinach is dry.
- Cook until the spinach wilts then remove it from the heat; set aside.
- Mix the remaining parsley, ricotta, eggs and 2/3 of the parmesan cheese together.
- You may cook the lasagna until al dente or don't cook them at all.
- Moosewood does not cook theirs, they just layer the raw noodles in the pan.
- Oil a large casserole or lasagna pan.
- Layer the ingredients as follows: 1 1/2 to 2 cups of sauce, 1/3 of the noodles, 1/2 of the spinach, all the mozzarella, 1 1/2 to 2 cups sauce, 1/3 of the noodles, all the ricotta mixture left, all of the spinach left, 1 1/2 to 2 cups of the sauce,the remaining noodles, the rest of the sauce, sprinkling the remaining parmesan cheese on top.
- Cover the casserole and bake at 350°F for 45 minutes.
- Uncover the casserole and bake for another 10 to 15 minutes.
- Remove the casserole from the oven and let it rest for 10 to 15 minutes before serving.
Nutrition Facts : Calories 1339.1, Fat 80.1, SaturatedFat 44, Cholesterol 283.5, Sodium 1298.1, Carbohydrate 100.3, Fiber 7.3, Sugar 5.4, Protein 57.2
CHICKEN BECHAMEL LASAGNE
Make and share this Chicken Bechamel Lasagne recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pre heat the oven to 375 degrees.
- For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
- Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
- Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
- For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
- Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
- Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
- Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
- Cover this sheet with the chicken and cover that with another sheet of pasta.
- Spread the mushrooms on top and cover with another sheet.
- Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
- Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
- Bake for 25 minutes and let set up 10 minutes.
Nutrition Facts : Calories 438, Fat 17.1, SaturatedFat 4, Cholesterol 26.8, Sodium 721.8, Carbohydrate 54.7, Fiber 4.2, Sugar 5.5, Protein 17.3
LASAGNA WITH BECHAMEL
I was watching "Inedible to Incredible" with my daughter and they made this lasagna - something like it anyway. The recipe on their website is missing items from the ingredients list and VERY heavy in prep. So I simplified and altered it heavily. My family loved it! Hard to believe lasagna can be this good and not loaded with cheese!
Provided by Arenee104
Categories European
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Meat Sauce: Brown ground meat until no longer pink. Drain off fat, if any, and add the white wine. Cook, stirring bits up from the bottom, until the wine has evaporated. Add spaghetti sauce, bring to a simmer, move to back burner, turn heat to lowest setting, cover.
- Bechamel Sauce: In large saucepan, melt butter over medium heat. Whisk flour into butter and allow to cook for 2 minutes. Slowly add milk, continuing to whisk until the mixture is smooth and begins to thicken. Add salt, pepper and nutmeg, reduce heat to lowest setting, cover.
- Preheat oven to 400 degrees. Bring water to a boil and prepare dry noodles according to package directions. If using no-boil noodles, take boiling water off heat, add noodles, cover and let sit for 5 minutes before assembling lasagna. I left the no-boil noodles in the hot water during assembly, using tongs to grab, drain and layer noodles as I went.
- Assembly: Use 8x8, 7x11 or similar sized pan. Line bottom of pan with noodles, add about 1/2 cup of meat sauce, then layer about 1/2 cup of bechamel sauce on top. Repeat these layers until all the sauces are used up. Sprinkle the top layer of bechamel with parmesan cheese. Don't fret if there are leftover noodles.
- Bake 40 - 50 minutes or until cheese is golden brown.
Nutrition Facts : Calories 356.8, Fat 21.5, SaturatedFat 11.9, Cholesterol 54.9, Sodium 1089.2, Carbohydrate 27.1, Fiber 0.7, Sugar 11.8, Protein 10.7
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