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
NO NOODLES CHICKEN LASAGNA
Make and share this No Noodles Chicken Lasagna recipe from Food.com.
Provided by A Dash Of Love
Categories One Dish Meal
Time 1h10m
Yield 1 casserole, 4 serving(s)
Number Of Ingredients 15
Steps:
- 1 Place 1/2 cup of sauce in a pan with the peppers,onion,garlic,and onion. Saute in the sauce stirring frequently until vegetables are wilted.
- Preheat oven to broil chicken.
- 2 Add the rest of the Marinara sauce to the pan. Add the seasonings,and leave to simmer.
- 3 Place a chicken breast half on cutting board. Cut through the center length wise almost all the way though breast. Leave attached. open breast like a book. Lay flat and pound until thin. Repeat with the other 3 halves.
- 4 Put the chicken on a lightly oiled sheet pan and broil for a couple of minutes on each side.Set aside.
- Cut the eggplant length wise in to 1/4 inch wide slices. Place on a oiled sheet pan and broil until lightly browned.Set aside.
- 5 Mix cottage cheese with a dash of basil,and oregano,1/2 the Parmesan cheese,and pepper.
- In a 9x13" pan. Lay the 1/2 the Eggplant on the bottom. Top with some sauce.
- 6 Place half the amount of chicken breast over the sauce. Cover chicken with some more sauce. Add the next layer with the cottage cheese mixture.Then Marinara sauce,EggPlant,sauce and chicken on top.
- 7 Sprinkle with the remaining Parmesan cheese and Mozzarella cheese.Cover with foil,and Bake at 400 degree's for about 30- 45 minutes
- Hashtags: #Eggplant, #Casserole, #casseroles, #lasagna, #gluten-free, #low-fat, #diet, #chicken, #Italian.
Nutrition Facts : Calories 444.1, Fat 12.7, SaturatedFat 4.1, Cholesterol 56.9, Sodium 1503.2, Carbohydrate 50.9, Fiber 11.9, Sugar 30.8, Protein 32
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
NO-BOIL-THE-NOODLES CHEESY CHICKEN LASAGNA
This comes from my twin sister Julie. People always ask for the recipe when this dish is served, and it makes a great lunch the next day too. Hope you like it as much as our family does--and thanks, Julie, for giving me this recipe in the first place! (This is my very first recipe I've posted, so reviewers please be kind!)
Provided by Judi H
Categories One Dish Meal
Time 2h
Yield 8-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- In mixing bowl, stir together the sour cream, cream of chicken soup, and cottage cheese.
- Spray cooking oil spray into bottom of deep lasagna pan.
- Pour all of the chicken broth into the lasagna pan.
- Place 5-6 uncooked lasagna noodles on bottom of lasagna pan (in the chicken broth), making sure they lie flat (even if you have to break off the corners of the noodles).
- Spread 1/3 of the sour cream/soup/cottage cheese mixture over the noodles.
- Sprinkle 1/3 cooked cubed chicken and mushrooms (and spinach if using) over noodles, followed by 1 cup grated mozzarella.
- Repeat layers so you end up with 3 layers, gently pushing each layer down to pack it in and to lie as flat as possible.
- Top final mozzarella layer with grated Co-Jack or Colby cheese and sprinkle with Parmesan cheese.
- Cover dish with foil and bake at 375 degrees for 60 minutes.
- Uncover dish and bake an additional 10 minutes to lightly brown the top layer of cheese.
- Let dish stand for 10 minutes before cutting.
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