Make Ahead White Chicken Lasagna Recipe 465 Food

WHITE CHICKEN LASAGNA

Steps:

• NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
• FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
• Preheat oven to 350 degrees F.
• ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
• Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
• ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
• Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
• BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

MAKE-AHEAD WHITE CHICKEN LASAGNA RECIPE - (4.6/5)

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center. Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended. Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight. Heat oven to 350°Fahrenheit. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

MAKE-AHEAD WHITE CHICKEN LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
• Reduce heat to low. Add half-and-half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Gouda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese, 1/4 cup fresh basil and the egg until blended.
• Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozzarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesan cheese. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake lasagna covered 45 minutes. Uncover; bake 30 to 35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving. Garnish with basil sprigs.

REALLY EASY MAKE AHEAD LASAGNA FOR TWO

Steps:

• Mix all the filling ingredients together reserving 1/2 cup of mozzarella for the top of the lasagna.
• Put 1/2 cup of sauce in the bottom of an 8 x 8 brownie pan or casserole dish (use glass or ceramic).
• layer noodles over sauce and spoon 1/3 of the cheese mixture onto the noodles and then spoon on more sauce.
• Layer noodles for the second layer in the opposite direction, add 1/3 of the filling on top and then more sauce. Repeat until the pan is full.
• Cover the top layer of noodles with remaining sauce and 1/2 cup of mozzarella cheese.
• Cover with plastic wrap and store in the refrigerator for up to 2 days.
• To Bake:.
• Remove the lasagna from the fridge 1/2 hour before baking. Remove plastic wrap and cover the dish with foil. Preheat the oven to 350 and bake about 45 minutes to an hour until the lasagne tests hot. If you like a crunchy top just uncover for about 15 minutes.

THE BEST MAKE-AHEAD LASAGNA

Steps:

• FOR THE SAUCE: Heat the oil in a Dutch oven (or large pot) over medium heat until shimmering.
• Add the onions and cook until softened but not browned, about 3 minutes.
• Stir in the garlic and cook until fragrant, about 30 seconds.
• Stir in the meat, 1 teaspoon salt, 1 teaspoon pepper and cook, breaking the meat into small pieces until the meat loses its raw color but has not browned, about 4 minutes.
• Stir in the cream, bring to a simmer, and cook until the liquid evaporates and only the fat remains, about 5 minutes.
• Stir in the tomato puree and drained diced tomatoes (and a splash of your favorite red wine if you feel so inclined).
• Bring to a simmer and cook until the flavors are blended, about 3 minutes.
• Season with salt and pepper to taste; set aside.
• FOR THE RICOTTA FILLING: Stir all the ingredients together until combined; set aside.
• TO ASSEMBLE THE LASAGNA: Spread 1 cup of the sauce over the bottom of a 13 by 9-inch baking dish (avoiding large chunks of meat).
• Place 3 noodles in a single layer.
• Spread each noodle with 1/3 cup of the ricotta mixture.
• Sprinkle with 1 cup mozzerella.
• Spoon 1 cup of sauce evenly over the cheeses.
• Repeat layering twice more.
• Place the remaining 3 noodles on top, cover with the remaining sauce, and sprinkle with 1 cup mozzerella and the Parmesan.
• TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours).
• TO SERVE: Adjust an oven rack to the middle position and pre-heat to 400 degrees. Unwrap the dish and cover tightly with aluminium foil that has been sprayed with vegetable oil spray (or use nonstick foil). Place a rimmed baking sheet under the dish to catch any overspill. Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and the cheese is browned in spots, 25 to 30 minutes longer. Let cool for 10 minutes before cutting and serving.
• TO SERVE RIGHT AWAY: Follow instructions above, reducing covered baking time to 15 minutes.

WHITE CHICKEN AND HAM LASAGNA

Steps:

• Cook noodles in boiling water, according to package directions. Drain.
• In Large saucepan, melt butter.
• Into butter, blend flour, onion, garlic and pepper.
• Add broth and milk.
• Cook, stirring until bubbly and thickened.
• Stir in 1/2 of the Parmesan cheese.
• Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
• Stir mushrooms into remaining sauce.
• Place layer of 3 noodles over sauce in pan.
• Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
• Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
• Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
• Sprinkle remaining parmesan cheese over top.
• Bake in 350°F oven until heated through. (about 30-40 minutes).

HEAVENLY CHICKEN LASAGNA

Steps:

• Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
• Drain spinach well, pressing between layers of paper towels.
• Stir together spinach, cottage cheese, and next 3 ingredients.
• Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
• Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

WHITE CHEESE CHICKEN LASAGNA

Steps:

• Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
• 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 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
• Season with the basil, oregano, and ground black pepper.
• Remove from heat and set aside.
• Preheat oven to 350F/175C.
• Bring a large pot of lightly salted water to a boil.
• Add lasagna noodles.
• Cook for 8 to 10 minutes, until al dente, and drain.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
• Cover with 1/3 of the noodles, ricotta, and chicken.
• Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
• Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
• Bake 35 to 40 minutes.

WHITE SAUCE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a rolling boil.
• Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
• While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
• In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
• In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
• Create another layer by repeating above step.
• Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
• Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
• Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
• Sprinkle parsley over dish before serving.