CHEESY CHICKEN LASAGNA
Cheesy lasagna made using shredded chicken in place of ground beef or sausage.
Provided by Carol Prather
Categories Main Dish Recipes Pasta Chicken
Time 1h20m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
- While chicken is boiling, 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 and lay noodles in a single, flat layer on a paper towel to dry.
- Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
- Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
- Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
- Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.
Nutrition Facts : Calories 382 calories, Carbohydrate 36.2 g, Cholesterol 56 mg, Fat 15.6 g, Fiber 4.1 g, Protein 23.7 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 12.4 g
CHEESY CHICKEN LASAGNA
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
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
CHEESY CHICKEN LASAGNA
When my nephews were younger, I would make their favorite meal for their birthdays...this is what they usually requested. The cheese makes it easier for kids to eat their vegetables.-Janet Lorton, Effingham, Illinois
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 9-12 servings.
Number Of Ingredients 6
Steps:
- Cook noodles according to package directions; drain. In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from the heat; stir in vegetables and chicken. , In a greased 13-in. x 9-in. baking dish, layer three noodles, a third of the soup mixture and six cheese slices. Repeat layers twice., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 261 calories, Fat 11g fat (6g saturated fat), Cholesterol 45mg cholesterol, Sodium 613mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN LASAGNA RECIPE
Everyone loves lasagna! this chicken version is just as delicious and is filled with spinach, cheese and delicious homemade white sauce.
Provided by Lil' Luna
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 350. Cook the lasagna noodles according to the package directions, then drain and let cool.
- To make the sauce, melt the butter in a large skillet over medium heat. Whisk in the flour, and cook 3-4 minutes, or until golden brown and bubbling. Add the milk and the chicken broth a little at a time, whisking constantly, and bring the sauce to a simmer. Simmer until thickened. Remove from heat and stir in the salt, pepper, garlic powder, parmesan, and parsley.
- To make the filling, mix together the ricotta, parmesan, eggs, salt, pepper, and garlic powder. Stir in the spinach and chicken.
- To assemble, spoon about 3/4 cup of sauce into the bottom of a 9 x 13 baking dish. Add three lasagna noodles to cover the bottom, then spread half of the chicken filling over the noodles. Spread six slices of provolone over the top, then spoon 3/4 cup of sauce over the cheese. Repeat the layers again. Top with three more noodles, then the remaining sauce and remaining slices of cheese.
- Bake 40-50 minutes, or until the sauce is bubbling and the cheese is melted and lightly browned. Let cool 10-15 minutes before serving.
Nutrition Facts : Calories 451 kcal, Carbohydrate 10 g, Protein 32 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 140 mg, Sodium 1308 mg, Sugar 2 g, ServingSize 1 serving
CHEESY ONE POT CHICKEN LASAGNA
This delicious Cheesy One Pot Chicken Lasagna is ready in 30 minutes or less. The perfect quick weeknight dinner recipe to share with the family or parties
Provided by Tiffany Bendayan
Categories Entree
Time 30m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit
- In a deep oven-proof pot, heat the olive oil on medium heat
- Add the onion and Italian seasoning. Cook for 2-3 minutes or until translucent. Add some salt
- Add the garlic and cook for 1 more minute stirring constantly to prevent the garlic from browning
- Add the chicken to the pot and stir constantly until they are completely combined. Break them off into smaller pieces with the wooden spoon
- Deglaze the pot with the red wine (or water or stock). Scrape the bottom of the pot with the wooden spoon
- Add the entire jar of pasta sauce and cook until the sauce starts to simmer
- Add the bay leaf and Ricotta cheese. Mix well
- Break the lasagna noodles into 2 pieces and stick them into the pot. Make sure that there's enough sauce to cover the noodles
- Sprinkle the cheeses all over the lasagna
- Place the pot in the oven for 18-20 minutes or until the noodles are tender and the cheese has melted completely
- Remove from oven and let the lasagna rest for 5 minutes before serving. Remove bay leaf
- Sprinkle fresh basil on top and serve
- Enjoy!
Nutrition Facts : Calories 568 kcal, Carbohydrate 24 g, Protein 58 g, Fat 24 g, SaturatedFat 12 g, Cholesterol 182 mg, Sodium 1504 mg, Fiber 3 g, Sugar 9 g, ServingSize 1 serving
DELICIOUS CHEESY CHICKEN LASAGNA
If your alfredo sauce already has garlic in it you can omit the fresh garlic, and you can also make this with cooked turkey. If you like more sauce then double up on the amounts, to save time you can prepare the sauce well in advance, this is very good!
Provided by Kittencalrecipezazz
Categories Poultry
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 21
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- For the sauce; in a skillet melt butter over medium heat.
- Add in onion and saute for about 5 minutes, adding in the garlic the last 2 minutes.
- Stir in the undiluted cream of chicken soup, alfredo sauce, pimientos with juice, mushrooms, white wine and basil; simmer over low heat for about 15-20 minutes.
- Season the sauce with salt and pepper to taste (you can prepare the sauce well in advance if desired).
- Set about 1 cup of the sauce aside for the top of the noodles (if doubled the sauce then set aside 2 cups).
- For filling mixture; In a bowl mix together the drained chopped spinach, cottage cheese, ricotta, garlic powder, Parmesan cheese, egg, and mozzarella cheese (if using) season the mixture with salt and pepper.
- Place 3 cooked lasagna noodles in the bottom of the prepared baking dish.
- Layer with HALF of the sauce (not the 1 cup of reserved sauce, that will go on top of the casserole).
- Then half of the spinach mixture and then HALF the chicken, then about 1 cup of cheddar cheese (you can use more cheese if desired).
- Place 3 lasagna noodles on top of the cheddar cheese then repeat the procedure.
- Top with the 3 remaining noodles and the reserved 1 cup of sauce.
- At this point you can cover and refrigerate for up to 1 day.
- Bake covered for about 45 minutes, uncovered and sprinkle with about 1 cup cheddar cheese.
- Return to oven and bake uncovered for another 10 minutes.
CREAMY CHICKEN LASAGNA
White chicken and spinach lasagna is creamy, luxuries, and is the ultimate comfort food. The flavors of the marina, mozzarella, parmesan cheese, and cream cheese take lasagna to a whole new level!
Provided by Layla
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.Preheat oven to 350 degrees F (175 degrees C)
- While the pasta is cooking, heat a large pan to medium/high heat. Toss in onions and cook for 3-5 minutes, until golden and soft. Add bell peppers and cook for another minute. Next add garlic and spices and cook for just 30 seconds. Turn heat off.
- Add shredded chicken, chopped spinach, cream cheese, 1 cup mozzarella, and 1/4 cup parmesan to the cooked veggies (while heat is off) and throughly combine with a spatula (you can also do this in a large bowl).
- Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.
- Bake for 35-45 minutes or until the cheese is fully melted and the edges are brown and bubbly.
Nutrition Facts : ServingSize 1 serving, Calories 248 kcal, Carbohydrate 13 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 54 mg, Sodium 331 mg, Fiber 1 g, Sugar 2 g
CHEESY CHICKEN LASAGNA
Steps:
- Boil noodles according to pkg directions. Rinse in cold water and set aside.
- Preheat oven to 350 degrees.
- In a sauce pan, combine evaporated milk (don't use fat-free version) and and ranch dressing mix. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently.
- Layer half of lasagna noodles, chicken sauce, and cheese in 9×13 pan spray with non-stick cooking spray. Repeat layers again.
- Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving. Serves 8-12.
CHICKEN LASAGNA RECIPE
This insanely good chicken lasagna has layers of extra cheesy mushroom, spinach and chicken filling. Even the pickiest of eaters will LOVE this dish!
Provided by LifeMadeSimpleTeam
Categories Main Course
Time 1h15m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees. Spray a 9x6-inch or 9x9-inch baking dish with baking spray, set aside.
- In a large skillet set over medium heat, add olive oil. When the oil is hot, add mushrooms and cook for 3-4 minutes, then add the onions and cook until translucent. Add garlic and cook until fragrant, about 1-2 minutes.
- Remove from the stovetop and allow to cool for 5 minutes, then combine with the Italian seasoning, garlic powder, salt, pepper, spinach, cream cheese, ricotta, 1 cup of mozzarella, 3 tablespoons of parmesan, and the chicken. Mix until combined.
- Spread 1/4 of pasta sauce in the bottom of the prepared baking dish. Cover with a layer of noodles, 1/4 of the sauce, then half of the filling. Top with another layer of noodles, 1/4 of the sauce then the remaining chicken mixture. Add a final layer of noodles and sauce, then sprinkle the remaining mozzarella and parmesan over top.
- Cover with foil and place in the oven to bake for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes. Remove from the oven and allow to rest for 10 minutes before cutting and serving. Garnish with freshly chopped parsley, if desired.
Nutrition Facts : ServingSize 1 serving, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 68 mg, Sodium 676 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 7 g
CHICKEN LASAGNA
This Chicken Lasagna recipe is hearty, comforting, flavourful with delicious homemade chicken sauce and white sauce, topped with gooey cheesy makes it irresistibly Good!
Provided by Nithya Narasimhan
Categories MainCourse
Time 55m
Yield 3
Number Of Ingredients 20
Steps:
- To a saucepan, heat olive oil, add minced garlic and onion saute till the onions turn translucent.
- Add minced chicken and stir fry the chicken for 2 to 3 mins. Once the chicken turns into a pale white colour, Add mushroom and quick stir for a 1 minute.
- In goes all the spice powders and dried herbs. Stir fry for 3mins.
- Heat butter, add all-purpose flour whisk for few seconds.
- Quickly mix in milk, while stirring the flour mixture other hands Keep stirring using balloon whisk for 2 mins till it is the sauce is lightly thickened.
- To a baking tray, spread some chicken meat sauce, place over lasagna sheet(I have used pre-cooked lasagna sheets), break the lasagna sheet if you want to fit in entire bowl.
- Top some chicken meat sauce, then spoon some white sauce on top, sprinkle mozzarella cheese.
- Again Repeat the steps lasagna sheets, meat sauce, white sauce, mozzarella cheese. Cover with foil.
Nutrition Facts : Calories 723, Sugar 16.3 g, Sodium 317.8 mg, Fat 25.1 g, SaturatedFat 17.4 g, TransFat 0 g, Carbohydrate 104 g, Fiber 13.3 g, Protein 23.2 g, Cholesterol 21.4 mg
CHICKEN LASAGNA
A delicious chicken lasagna with a creamy cheese sauce is a family favorite!
Provided by Holly Nilsson
Categories Main Course
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
Nutrition Facts : Calories 411 kcal, Carbohydrate 25 g, Protein 27 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 614 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
CHEESY CHICKEN LASAGNA
This take on cheesy chicken lasagna is full of delicious flavor. It freezes well if you want to prepare it for a later date.
Provided by SugarSpicesLife
Categories Main Dish
Time 1h35m
Number Of Ingredients 18
Steps:
- Mix together salt, pepper, Italian seasoning, celery seed, and chicken broth. Pour over chicken.
- Cook in Instant Pot on high for 13 minutes and let natural release for 10 minutes. Or, cook in slow cooker low for 6-8 hours, or high 4-5 hours. Or, line baking pan with aluminum foil, place chicken and mixture in foil and fold the foil up as tight as you can around the chicken; then, bake at 350 degrees for about 40 minutes, or until chicken is cooked through.
- Once chicken is cooked, remove from broth with slotted spoon. Shred chicken with two forks. Reserve broth for sauce. Set chicken aside.
- Cook garlic and butter in large skillet over medium-high heat for 2 minutes. Turn to medium-low and add soups, oregano, pepper, dehydrated onion, and onion powder. Take 1 cup of broth from cooked chicken and also mix this into pan. Let simmer for about 3 minutes. Note: If you don't have enough broth, or you threw it out by accident, you can use pre-made chicken broth instead. I highly recommend the broth from the cooked chicken though as it has some tasty spices.
- Preheat oven to 350 degrees.
- Cook lasagna noodles according to package directions. Or, do like I do, and get the oven ready lasagna noodles which make this recipe a breeze.
- Cover bottom of a 9x13 casserole dish with about 1/2 cup sauce. Cover sauce with lasagna noodles (this will take about 4 noodles and you'll likely have to break one to make it fit). Cover noodles with 1/3 of the chicken, 1/3 of the sauce, and 1/3 of the mozzarella & cheddar cheeses. Repeat, but end with the last 1/2 of the sauce. Reserve the remaining mozzarella & cheddar.
- Cover with aluminum foil and bake for 30 minutes. Then, remove foil, top with remaining mozzarella, cheddar, and parmesan cheeses. Bake for another 6-8 minutes, or until cheeses are bubbly.
Nutrition Facts : Calories 796 kcal, Carbohydrate 46 g, Protein 59 g, Fat 31 g, SaturatedFat 17 g, Cholesterol 179 mg, Sodium 1102 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHEESY CHICKEN AND LASAGNA CASSEROLE
This casserole has it all: layers of gooey mozzarella and cheddar, creamy ricotta and blue cheese, buffalo sauce coated lasagna sheets and tender chicken. What more can you ask from a casserole in terms of heartiness?
Provided by Andrei Gusty
Categories Chicken & turkey, Eggs & cheese, low carb, Main course, nut-free, salty
Time 1h
Yield 6
Number Of Ingredients 16
Steps:
- For the chicken breast: Add the ingredients for the chicken breast salad to a bowl. Mix them until even using a spatula or a fork.
- For the cheese mixture: Add the cheese mixture ingredients to a bowl. Mix them until smooth.
- Assembling the casserole: Spread 1 tablespoon of buffalo sauce in an 11 x 7 x 2 inch (28 x 18 x 5 cm) baking dish. Carefully place 3 lasagna sheets side by side.
- Add some of the cheese cream. Carefully and evenly spread it all over the lasagna sheets. Add some of the chicken breast salad and evenly spread it.
- Add 1/2 cup of grated mozzarella and spread it evenly, then do the same with 1/2 cup of cheddar.
- Continue by adding side by side the remaining 3 lasagna sheets. Evenly spread the remaining cheese mixture and chicken breast salad over them. Top everything with the remaining grated mozzarella and cheddar.
- Bake for 45 minutes at 360⁰F/180⁰C.
Nutrition Facts : Calories 378 calories, Protein 33 grams, Fat 23 grams, Carbohydrate 9 grams
CHICKEN LASAGNA RECIPE
This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 1h25m
Number Of Ingredients 17
Steps:
- Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
- Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
- Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
- Add minced garlic and chopped spinach, and stir to combine then remove from heat.
- In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
- Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
- Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
- Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
- Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.
Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHEESY MUSHROOM LASAGNA
Easy, cheesy mushroom lasagna is a meatless comfort food classic. Delicious for weeknight dinners served with a salad and great for feeding a crowd.
Provided by Alida Ryder
Categories Dinner
Time 1h20m
Number Of Ingredients 12
Steps:
- Preheat the oven to 180°C/350°F.
- In a large pan, saute the onions and mushrooms in a tablespoon of olive oil or butter until the mushrooms are golden brown.
- Add the garlic, herbs and lemon juice and cook for another minute or two until the garlic is fragrant. Season to taste and set aside.
- Combine the cheese sauce, sour cream and cheese.
- Assemble the lasagna by layering the mushrooms, cheese sauce, pasta sheets and grated cheese in a baking dish. Cover with foil and place in the oven.
- Allow to bake for 40-45 minutes or until the lasagna sheets are fully cooked. Remove the foil then bake for another 10-15 minutes until the top is golden brown.
- Remove from the oven and allow to rest for 10 minutes before serving.
Nutrition Facts : Calories 334 kcal, Carbohydrate 38 g, Protein 20 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 306 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
JULIE'S CHEESY CHICKEN LASAGNA
My sister Julie has made this recipe for years and it has turned into a family favorite. Kids and adults love it and I love that it is easy to prepare and tastes wonderful. It is truly a comfort food. Goes great with a lettuce- and fruit-type salad along with garlic bread.
Provided by Joan Gerland Crabtree
Categories Main Dish Recipes Pasta Chicken
Time 1h30m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
- Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
- Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.
Nutrition Facts : Calories 457.5 calories, Carbohydrate 29.6 g, Cholesterol 102.6 mg, Fat 22 g, Fiber 0.8 g, Protein 34.4 g, SaturatedFat 12.2 g, Sodium 641.7 mg, Sugar 10.6 g
CHEDDAR BROCCOLI CHICKEN LASAGNA ROLL UPS RECIPE
Cheddar Broccoli Chicken Lasagna Rolls are filled with a cheesy meat and veggie filling and covered in more cheese. This chicken lasagna roll ups recipe is delicious and so easy to make ahead of time.
Provided by Jocelyn @ Inside BruCrew Life
Categories Main Dishes
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees.
- Cook the noodles according to the package directions. Add the broccoli to the boiling water for the last 2 minutes of cooking.
- Use a slotted spoon to remove the broccoli and place in a bowl.
- Drain the water and rinse the lasagna noodles. Lay them out on paper towels. You could also put them back in the pan and drizzle olive oil on them, so they do not stick together.
- Whisk together the cheddar sauce and milk. Spread 1 cup in the bottom of a greased 9x13 pan.
- Mix together the ricotta cheese, garlic, chicken, broccoli, and 1 cup shredded cheese. Season the filling to taste with salt and pepper.
- Lay out the cooked lasagna noodles and spoon the mixture evenly on top of the noodles. Gently roll up and place in the prepared pan.
- Pour the remaining sauce over the top of the rolls. Sprinkle with the remaining shredded cheese.
- Bake for 15-20 minutes. Remove and serve immediately. Top with parsley, if desired.
Nutrition Facts : Calories 834 calories, Carbohydrate 49 grams carbohydrates, Cholesterol 166 milligrams cholesterol, Fat 47 grams fat, Fiber 4 grams fiber, Protein 53 grams protein, SaturatedFat 25 grams saturated fat, ServingSize 1, Sodium 1003 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 16 grams unsaturated fat
EASY CHICKEN BROCCOLI LASAGNA
This Chicken Broccoli Lasagna only uses FIVE ingredients but is packed with flavor and makes an amazing, hearty dinner! Thick layers of broccoli, chicken and ch...
Provided by Casey Rooney
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F.
- Spray a 9×9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
- Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
- On top of the lasagna noodles, layer on half of the chicken.
- Then layer on half of the broccoli.
- Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
- Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
- Cover the dish with foil and bake at 350°F for 35-40 minutes.
- Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
- Allow the dish to rest for 5-10 minute. Cut into squares and serve!
LASAGNA CHICKEN BAKE
With only a few minutes, you can have this delicious meal in the oven and cooking - hands off for your family! It has all the rich and delicious flavor of lasagna, packed into a wholesome chicken breast dinner.
Provided by Kimber
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat the oven to 375˚F.
- Make the ricotta topping by adding the ricotta cheese, grated parmesan, egg, parsley, salt, and pepper to a medium bowl. Mix until combined.
- In a large 9x13 baking dish, lay the chicken breasts flat. Season with the Italian seasoning and garlic powder.
- Scoop the ricotta mixture over each chicken breast, then pour the marinara sauce over the top. Finish by sprinkling with the remaining parmesan and mozzarella cheeses.
- Bake for 35-45 minutes or until the chicken is cooked through (165˚F internal temp) and the edges are bubbly.
- Let sit for 5-10 minute then serve warm over pasta, mashed potatoes, or with a salad.
Nutrition Facts : Calories 394 kcal, Carbohydrate 8 g, Protein 48 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 179 mg, Sodium 959 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHEESY CHICKEN SPINACH LASAGNA
Cheesy Chicken Lasagna - Layers of chicken, spinach, ricotta cheese, lasagna noodles, and cheese, come together to make this White Chicken Spinach Lasagna an amazingly delicious dish!
Provided by Rob
Categories Pasta
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Preheat oven at 350 degrees.2. Mix together Ricotta cheese, eggs, and seasonings and set aside.3. Over medium low heat, melt Parmesan cheese in half & half. Stir until it starts to slightly thicken. For a thicker sauce, use heavy cream. Set aside. 4. Spray a 13x9 baking dish with non-stick cooking spray. Add layers of ingredients (you should have enough for 2 layers, with a final layer of noodles, sauce and cheese): noodles, half the turkey, half the fresh spinach, 1/3 of the Parmesan sauce, 1/3 of Mozzarella cheese. 4. Repeat with an additional layer, and then top off with final layer of noodles,sauce and Mozzarella cheese.5. Bake for 45-50 minutes.
CHICKEN LASAGNA
This recipe was made for all of our church potluck dinners. Mrs. Lisa made sure to make it every time. It is so easy and delicious. Very CHEESY!!!! YUM!!
Provided by ladyautumn
Categories Poultry
Time 1h15m
Yield 1 9 x 13 pan, 16 serving(s)
Number Of Ingredients 8
Steps:
- Boil chicken and cut up.
- Mix cottage cheese, milk, soup, and cream cheese. Add the chicken to the sauce and mix.
- Then layer as follows in a 9 x 13 inch pan:.
- sauce.
- noodles.
- sauce.
- cheese.
- noodles.
- sauce.
- cheese.
- noodles.
- cheese
- Cook 45 minutes at 375 degrees. Cover for the first 35 minutes then uncover and cook 10 minutes.
- When done, let it set for 5 minutes.
Nutrition Facts : Calories 365, Fat 23.6, SaturatedFat 12.7, Cholesterol 84.8, Sodium 638.9, Carbohydrate 14.5, Fiber 0.4, Sugar 0.8, Protein 23.3
CHEESY LASAGNA SOUP
This recipe for lasagna soup is indulgent, comforting, and so delicious. Cheesy lasagna soup is easy to make and always a family favorite!
Provided by Ashley
Categories Dinner
Time 40m
Yield 4-6
Number Of Ingredients 15
Steps:
- In a large pot over medium high heat add in olive oil, Italian sausage and onion.
- Cook until sausage is cooked through and onion is slightly translucent.
- Add in salt, pepper, oregano, red pepper flakes, garlic, and tomato paste. Cook for about 1 minute.
- Add in tomato sauce, fire roasted tomatoes and beef broth.
- Stir until well combined and bring to a boil.
- Reduce heat to medium low and simmer, covered, for 20 minutes.
- Bring a separate pan of water to a boil and season water with salt. Cook the lasagna noodles until your desired tenderness. When noodles are done cooking drain and set them aside.
- After 20 minutes remove the cover from the soup pot.
- Add pasta to soup and serve. Garnish with mozzarella cheese, ricotta cheese and fresh basil
- Store leftovers in refrigerator
- Enjoy!
GLUTEN FREE CHICKEN LASAGNA
Gluten Free Chicken Lasagna
Provided by Carrie Boyer
Time 1h10m
Yield 8-10
Number Of Ingredients 13
Steps:
- If your lasagna noodles are oven-ready, no prep needed for noodles. If regular, cook noodles as directed.
- In fry pan, Saute onion and pepper in butter.
- Stir in soup, milk, mushrooms, and basil to make the sauce.
- Place half of the pasta in a 13x9 dish.
- Cover with HALF of the sauce, cottage cheese, chicken, cheddar cheese, parmesan cheese, and pimento.
- Repeat the second layer.
- Preheat oven to 350 degrees.
- Bake lasagna for 35-40 minutes covered with foil, then remove foil and bake 10 additional minutes uncovered.
- Let sit for 5 minutes prior to serving.
- Serve and Enjoy this delicious gluten free cheesy chicken lasagna!
CHEESY CHICKEN AND MUSHROOM LASAGNE
Provided by Kay Chun
Categories Milk/Cream Chicken Mushroom Pasta Father's Day Dinner Parmesan Party Potluck Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425° with rack in middle.
- Cook mushrooms, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in oil and 1 tablespoon butter in a 4-quart heavy saucepan over medium heat, stirring occasionally, until mushrooms are softened, about 3 minutes. Add wine and simmer briskly 2 minutes. Transfer mushroom mixture to a large bowl and stir in chicken. (Set aside saucepan.)
- Bring milk to a bare simmer in a medium saucepan. Melt remaining 4 tablespoons butter in 4-quart saucepan over medium-low heat. Add flour and cook roux, whisking constantly, 3 minutes. Add hot milk in a slow stream, whisking constantly. Add thyme, 3/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until thickened, 5 to 6 minutes. Remove from heat and reserve 1 cup sauce. Stir parmesan into sauce remaining in pan, then stir into mushroom filling.
- Pour half of reserved plain sauce into baking pan, spreading evenly to coat bottom. Add 3 lasagne sheets, overlapping slightly, and one third of mushroom filling, spreading evenly, then sprinkle one fourth of Gruyère over top. Repeat 2 times. Top with remaining 3 lasagne sheets and remaining plain sauce, spreading evenly. Sprinkle with remaining Gruyère.
- Cover with foil, tenting slightly to prevent foil from touching top of lasagne but sealing all around edge, and bake 30 minutes. Remove foil and bake until cheese is golden, about 15 minutes more. Let lasagne stand 10 minutes before serving.
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