GROUND CHICKEN LASAGNA
Ground Chicken Lasagna is a simple, hearty, crowd-pleasing recipe! This easy recipe is full of tips and tricks for a successful pan of lasagna every time. Makes enough to feed a crowd and the leftovers are AMAZING.
Provided by Heather Tullos
Categories Pasta
Number Of Ingredients 14
Steps:
- In a large skillet, heat the olive oil over medium high heat. Add the ground chicken and brown. Once the chicken has browned, push it to one side of the skillet and add in the onion and garlic. Reduce the heat to medium.
- Sprinkle in the Italian seasoning, salt, and pepper, and cook for 1-2 minutes, until the onions are fragrant and soft. Pull the chicken back to the middle of the pan and mix with the onions and garlic.
- Pour in the marinara sauce, reduce the heat, and let the sauce simmer. Taste and add more salt as needed. If you like crushed red pepper for a little heat, toss that in now. Preheat the oven to 375°F and prepare your lasagna baking dish. OPTIONAL: spray the dish with non-stick cooking spray.
- While the sauce simmers, in a large bowl, mix together the ricotta cheese, egg, and Parmesan cheese.
- Assemble! Spoon a thin layer of sauce across the bottom of the prepared pan. Cover with either uncooked or parboiled lasagna noodles to make a solid, even layer.
- Spoon ricotta cheese over the noodles and use the back of your spoon to spread it evenly. Then add a layer of mozzarella cheese. Then a nice thick layer of sauce, noodles, the remaining ricotta, and mozzarella. Repeat with one more layer of lasagna (you should be nearing the end of the pound at this point), add any remaining sauce, and cover the top with mozzarella cheese.
- Bake for 35-40 minutes. You want the sauce to be bubbly and the cheese to be completely melted and browned at the edges.
- Let the lasagna rest for at least 15 minutes before slicing. Garnish with chopped fresh parsley and serve.
Nutrition Facts : Calories 211 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 69 milligrams cholesterol, Fat 12 grams fat, Fiber 1 grams fiber, Protein 18 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 345 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHICKEN LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
- Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
CAJUN CHICKEN LASAGNA
Destined to be a new favorite with all around the table, this zesty take on traditional Italian lasagna is a nod to the Gulf Coast. Increase the amount of Cajun seasoning if you like spicier fare. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 3h20m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook chicken over medium heat until no longer pink. Add the celery, green pepper and onion; cook and stir 5 minutes longer or until tender. Stir in the tomatoes, water, tomato paste, Cajun seasoning and sugar. In a small bowl, combine cheeses. , Spread 1 cup meat sauce in a greased oval 5- or 6-qt. slow cooker. Layer with 3 noodles (breaking noodles if necessary to fit), a third of the remaining meat sauce and a third of the cheese mixture. Repeat layers twice. Cover and cook on low for 3-4 hours or until noodles are tender.
Nutrition Facts : Calories 466 calories, Fat 19g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 618mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
GROUND CHICKEN LASAGNA
Make and share this Ground Chicken Lasagna recipe from Food.com.
Provided by Stacieleah
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Brown chicken then add spaghetti sauce till hot.
- Boil lasagna noodles until tender.
- Begin by layering a 9x13-inch pan with noodles.
- Spread ricotta cheese on noodles.
- Add sauce, olives, and mozzarella cheese.
- Then add another layer of noodles.
- Repeat three time until pan is full.
- Nake sure top layer has extra cheese.
- Bake at 350°F until cheese is melted and golden brown.
Nutrition Facts : Calories 817, Fat 56.9, SaturatedFat 32.3, Cholesterol 242.4, Sodium 1483.9, Carbohydrate 7.8, Fiber 0.6, Sugar 2.2, Protein 67.1
JAC'S GROUND CHICKEN LASAGNA
This ground chicken lasagna takes some time but well worth the wait! Serve with Caesar salad and crusty fresh bread.
Provided by zworman
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Heat a large nonstick skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute. Add marinara sauce, red wine, and water. Cook until heated through, about 5 minutes.
- Meanwhile, mix ricotta cheese, mozzarella cheese, 1/2 of the Parmesan cheese, eggs, basil, and parsley together in a bowl.
- Spread a 1/4 of the meat sauce over the bottom of a 9x13-inch baking dish, top with 3 noodles, and 1/3 of the cheese mixture. Repeat layers twice, and top with remaining meat sauce. Cover tightly with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and top with remaining Parmesan. Bake, uncovered, until cheese is melted and bubbling, about 5 minutes more.
Nutrition Facts : Calories 289.4 calories, Carbohydrate 17.4 g, Cholesterol 84 mg, Fat 12.5 g, Fiber 1.8 g, Protein 24.1 g, SaturatedFat 6.5 g, Sodium 576.9 mg, Sugar 5.6 g
FOUR CHEESE-CHICKEN LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 21
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
- Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
- Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
- Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
- Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.
CHICKEN CACCIATORE LASAGNA
Tender braised chicken loaded with those familiar Cacciatore flavors is layered with fresh pasta and a luxurious béchamel sauce to create this decadent lasagna.
Provided by Food Network Kitchen
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large pot over medium-high heat. Season the chicken with salt and pepper. Working in two batches, add the chicken to the pot and cook until browned, 4 to 5 minutes per side. Remove to a plate. Add the onions to the pot and cook, stirring, until browned, 3 to 5 minutes. Add the garlic and rosemary and cook, stirring, until softened, about 30 seconds. Stir in the wine, scraping up any browned bits, and simmer until reduced by half, 1 to 2 minutes. Return the chicken and its juices to the pot.
- Add 3 bay leaves to the pot along with the tomatoes, 3/4 teaspoon salt and a few grinds of pepper. Bring the sauce to a boil and stir, then reduce the heat and simmer, stirring occasionally, until the chicken is tender and the sauce is thickened, 25 to 30 minutes. Let cool.
- Meanwhile, bring a large pot of salted water to a boil. Fill a large bowl with ice water. Line a baking sheet with a kitchen towel. Cook the lasagna noodles in the boiling water a few at a time until just al dente, 2 minutes. Carefully remove the noodles with a slotted spoon, transfer to the ice water and let cool, then remove the noodles to the baking sheet and blot dry. Drizzle the noodles very lightly with olive oil to prevent sticking; set aside. Preheat the oven to 375 ̊ F.
- Make the béchamel: Melt the butter in a large saucepan over medium heat. Whisk in the flour; cook, whisking constantly, until smooth, 1 to 2 minutes. Increase the heat to medium high and whisk in 1 cup milk until combined. Continue whisking in the remaining 3 cups milk, 1 cup at a time, until combined. Add the remaining bay leaf, a big pinch each of salt and pepper and the nutmeg and cook, whisking, until the sauce comes to a simmer. Reduce the heat to maintain a simmer and cook until thickened, 5 to 7 minutes. Season with salt and pepper and let cool slightly, about 10 minutes. Discard the bay leaf.
- Butter a 9-by-13-inch baking dish. Shred the chicken in the sauce with two forks; discard the bay leaves. Spread 1 1/2 cups of the chicken sauce in the baking dish and top with a layer of noodles, overlapping them slightly and trimming if necessary. Top with another layer of the chicken sauce, 1/2 cup béchamel and 1/4 cup Parmesan. Repeat the layering three more times (noodles, chicken sauce, béchamel, Parmesan), then top with a final layer of noodles (you might not use all of the noodles). Top with the remaining béchamel and parmesan. Put the lasagna on a rimmed baking sheet.
- Bake the lasagna until bubbling around the edges and lightly browned on top, 30 to 35 minutes. Let sit 15 minutes before serving. Top with more Parmesan.
CHICKEN LASAGNA
Make and share this Chicken Lasagna recipe from Food.com.
Provided by Libby1
Categories Chicken
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Mix filling ingredients in large bowl.
- Spread 1 cup filling on bottom of each of 2 8x8 pans.
- Cook noodles for 3 min (or not at all). Break noodles to fit pans and layer over filling.
- Repeat. Evenly divide remaining filling for the final layer.
- Sprinkle with paprika.
- Freeze. To serve, sprinkle cheddar cheese on top and bake from frozen to done for 1-2 hours at 400 deg.
Nutrition Facts : Calories 209.3, Fat 10.3, SaturatedFat 4.7, Cholesterol 29.4, Sodium 693.5, Carbohydrate 10.9, Fiber 0.8, Sugar 3.1, Protein 18.1
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
HEARTY CHICKEN LASAGNA
Give this good-for-you lasagna a try. The lean chicken is a nice change of pace from traditional lasagnas calling for Italian sausage or ground beef. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cook noodles according to package directions. Meanwhile, in a large saucepan, combine tomatoes, tomato paste, mushrooms, onion, basil, 3/4 teaspoon salt and garlic powder. Bring to a boil. Reduce heat; cover and simmer 25 minutes to allow flavors to blend. Add chicken; heat through., Preheat oven to 375°. In a large bowl, combine eggs, cottage cheese, Parmesan cheese, parsley, pepper and remaining salt., Drain noodles. Place 4 noodles in a 13x9-in. baking dish coated with cooking spray. Layer with a third of the cheese mixture, chicken mixture and mozzarella cheese. Repeat layers twice. , Cover and bake 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly and top is lightly browned. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 404 calories, Fat 12g fat (6g saturated fat), Cholesterol 108mg cholesterol, Sodium 987mg sodium, Carbohydrate 36g carbohydrate (11g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges
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
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