MAMA'S LASAGNA
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish.
- In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally.
- In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt.
- Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.
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 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.
MOM'S SLOW-COOKER LEFTOVER-CHICKEN LASAGNA
Leftover chicken breasts can be even better the second time around when you use it to make Mom's Slow Cooker Leftover Chicken Lasagna.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Combine chicken, pasta sauce, water and oregano. Mix cream cheese, 1-1/2 cups shredded cheese, milk and garlic powder in medium bowl until blended; stir in spinach.
- Spoon 1 cup chicken mixture into slow cooker sprayed with cooking spray; top with layers of half each of the noodles and cream cheese mixture. Cover with 2 cups chicken mixture. Top with remaining noodles, cream cheese mixture and chicken mixture. Cover with lid.
- Cook on LOW 4 to 6 hours or until liquid is absorbed. Sprinkle with remaining cheeses; cook, covered, 10 min. or until melted.
Nutrition Facts : Calories 350, Fat 18 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 75 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 25 g
MOM'S CHICKEN LASAGNA
A different twist on lasagna. From my mom's kitchen. A lot of work to make, but worth the reward at dinner. Can be made ahead one day, cooked the next.
Provided by chez patty
Categories Chicken
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Saute the butter, onion, and green pepper, in a large pan.
- Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
- Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
- and a 3 pound chicken, boiled, meat broken up.
- Assembly in 9x13 glass baking dish.
- Place layer of lasagna noodles bottom of dish.
- then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
- Repeat with Layer of lasagna noodles.
- 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
- Top with layer of lasagna noodles.
- Sprinkle with parmesan cheese.
- Bake 350 degree oven, about an hour, till bubbly and top layer browned.
Nutrition Facts : Calories 636.1, Fat 40.7, SaturatedFat 19.5, Cholesterol 153.9, Sodium 692.9, Carbohydrate 28, Fiber 2, Sugar 2.5, Protein 39.2
MOM'S LASAGNA
We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon
Provided by Taste of Home
Categories Dinner
Time 4h35m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.
Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.
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