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
CHICKEN PARM LASAGNA RECIPE BY TASTY
Here's what you need: chicken breasts, salt, pepper, all-purpose flour, eggs, italian bread crumbs, vegetable oil, ricotta cheese, marinara sauce, lasagna noodles, shredded mozzarella cheese, shredded parmesan cheese, fresh basil
Provided by Alix Traeger
Categories Dinner
Yield 10 servings
Number Of Ingredients 13
Steps:
- Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
- Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
- Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
- In a medium bowl, combine the ricotta cheese and the remaining egg.
- Preheat the oven to 350°F (180°C).
- Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
- Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
- Serve with a sprinkle of fresh basil.
- Enjoy!
Nutrition Facts : Calories 541 calories, Carbohydrate 47 grams, Fat 20 grams, Fiber 3 grams, Protein 37 grams, Sugar 5 grams
LASAGNA WITH CHICKEN AND PEPPERS
Make and share this Lasagna with Chicken and Peppers recipe from Food.com.
Provided by Charity Lomax
Categories One Dish Meal
Time 6h45m
Yield 30 serving(s)
Number Of Ingredients 24
Steps:
- For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
- Seed and chop the tomatoes, reserving 1 cup of juice.
- Mince 1 tablespoon herbs.
- For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
- Chop 2 cup parsley and 1/2 cup basil.
- For the pepper sauce, heat olive oil in large frying pan.
- Add half of the onions and pepper and cook until soft, aobut 15 mins.
- Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
- Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
- Season to taste.
- The pepper sauce can be made one week ahead.
- For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
- Cut the prosciutto in 1/2 inch pieces.
- Heat 4 tablespoons of the butter in a large frying pan over medium heat.
- Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
- Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
- Remove from pan and cool.
- Cut chicken into 1/2 inch dice.
- In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
- Add to chicken.
- In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
- Add the remaining onions and peppers.
- Saute until soft, about 5 minutes.
- Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
- Whisk in chicken stock and bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add the chicken mixture and heavy cream and season to taste with salt and pepper.
- Chicken sauce can be made several days ahead.
- Boil the spinach noodles according to package directions and cook until tender.
- If using fresh, cook in batches for about 2 minutes a batch.
- Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
- Grate parmesan and fontina cheeses.
- Butter four 9 by 13 inch lasagna pans or large oval pans.
- Pour a layer of hte pepper sauce into each pan.
- Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
- Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
- Repeat the process 3 more times ending with the pepper sauce and cheeses.
- Cover with foil.
- Lasagne at this point can be made a day ahead.
- Cooking and serving: Heat oven to 375 F.
- Bake lasagne in a preheated oven until cooked through, about 45 mins.
- Allow lasagne to rest for 15 mins.
- before cutting and serving.
CHICKEN LASAGNA
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
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
WHITE CHEESE CHICKEN LASAGNA
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
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
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
CHICKEN LASAGNA WITH WHITE AND RED SAUCE
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
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
CREAMY CHICKEN LASAGNA
Craving comfort food? Try this creamy lasagna with layers of tasty chicken and four cheeses.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
- Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
- Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
- Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 520, Carbohydrate 36 g, Cholesterol 95 mg, Fat 1 1/2, Fiber 2 g, Protein 40 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 4 g, TransFat 1/2 g
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- Preheat the oven to 425°. In a small saucepan, melt the butter over medium heat. Add the flour and whisk for 3 minutes, or until it becomes light golden brown in color. Slowly whisk in the milk and cook till it thickens. Remove the pan from the heat and whisk in the Dijon mustard, soy sauce and nutmeg. Season generously with sea salt and freshly ground pepper. Whisk ¾ cup of water into the white sauce.
- In a 9-by-11-inch ovenproof baking dish, spread 1/2 cup of the white sauce and top with 4 of the lasagna noodles. Add a layer of chicken and spinach, then top with some of the white sauce. Repeat with the remaining noodles, chicken, spinach and white sauce, to make three layers of lasagna, ending with white sauce on top. Sprinkle with the Parmigiano-Reggiano cheese and dot with the mozzarella. Cover the dish with aluminum foil.
- Bake in the preheated oven for 30 minutes, then uncover the baking dish and bake for 10 minutes, until the noodles are cooked. Allow the lasagna to rest for 10 minutes before serving.
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