TUSCAN CHICKEN POTATO LASAGNA
Steps:
- Preheat the oven to 180°C360°F.
- Coat the chicken breasts with the paprika, salt, pepper and oil. Fry them in a hot pan until browned on both sides, then oven bake for a further 5 minutes until cooked through. Shred with two forks.
- Meanwhile, heat the butter until foaming and fry the garlic. Add the flour and stir, cooking for a further minute. Pour over the chicken stock gradually, beating it in with a wooden spoon each time to make a thick sauce.
- Pour in the double cream and stir everything together, then add the sundried tomatoes, cooked spinach, parmesan and Italian herbs. Add the cooked chicken and take off the heat.
- Using a mandolin or a sharp knife slice the potatoes as thinly as possible. Lay them in an even layer along the bottom of a greased lasagna dish. Top with a layer of mozzarella slices and spread a third of the cream chicken mix on top. Repeat three times, finishing with a layer of the cheese.
- Bake for around one and a half hours until cooked through.
POTATO LASAGNA
Meet the Cook: At our house, this is a regular - it's as much fun to fix as it is to eat! (Sometimes, we even make extras of the potatoes to serve as appetizers.) Since it's so thick, it's great for potlucks as well. My husband and I frequently team up in the kitchen. We're the parents of two young daughters, ages 4 and 1. -Mara Beaumont, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h30m
Yield 8-10 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine oil, garlic, salt and pepper. Add potatoes and toss to coat; spread evenly in an ungreased 15x10x1-in. baking pan. cover tightly with foil. bake at 425° for 35-40 minutes or until tender. Cool at least 15 minutes. , Meanwhile, in a large skillet, brown sausage and onion; drain. Combine spinach, ricotta, crumbs, cayenne, salt and pepper; mix well. Arrange a third of the potatoes evenly in a greased 13x9-in. baking dish. Layer with half of the spinach mixture, half of the sausage and half of the mozzarella. Repeat with a third of the potatoes and the remaining spinach, sausage and mozzarella. Pour broth over all. Top with remaining potatoes; sprinkle with Parmesan. Bake, uncovered, at 350° for 30-35 minutes. Let stand for 5 minutes before serving.
Nutrition Facts :
POTATO LASAGNA RECIPE BY TASTY
Here's what you need: potatoes, salt, pepper, ham, mozzarella cheese, bacon, fresh parsley, shredded mozzarella cheese, heavy cream, eggs
Provided by Alvin Zhou
Categories Dinner
Yield 4 servings
Number Of Ingredients 10
Steps:
- Slice the peeled potatoes into ¼ inch (½ cm) slices.
- Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
- Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
- Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
- Follow with another layer of potatoes, then the remaining ham and sliced cheese.
- Preheat oven to 350°F (180°C).
- Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
- Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
- In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
- Bake for about 40 minutes, until the cheese is a deep golden brown.
- Cool slightly, slice, then serve!
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 48 grams, Fat 60 grams, Fiber 3 grams, Protein 46 grams, Sugar 7 grams
EASY, CHEESY CHICKEN & POTATO LASAGNA
Ready, Set, Cook! Special Edition Contest Entry: The surprise in this lasagna is mashed potatoes. So unusual, yet so good.
Provided by MRMILLWOOD
Categories One Dish Meal
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For the sauce: In a large stockpot, combine the alfredo sauce, diced tomatoes, sun-dried tomatoes, bell pepper, onion, garlic, water, Italian seasoning, salt and pepper. Bring to a boil, then reduce heat, cover and simmer for 1 hour.
- Crumble the ground chicken in a saucepan. Cook until no pink remains. Add the chicken to the stockpot. Simmer for another 15 minutes.
- Meanwhile, cook the lasagna noodles according to package directions. Drain and set aside.
- Cook the mashed potatoes according to package directions. Stir in butter and sour cream.
- Heat oven to 350 degrees.
- To assemble, place a thin layer of sauce in the bottom of a 9x13" baking pan. Layer 1/3 of each, noodles, potatoes, Mozarella, Swiss and Cheddar cheeses. Crumble small pieces of goat cheese and dot over other cheeses. Add another layer of sauce. Repeat layers 2 more times, ending with cheeses. Bake for 35 to 40 minutes or until cheese is melted and bubbly.
Nutrition Facts : Calories 758.9, Fat 36.7, SaturatedFat 21.7, Cholesterol 175.2, Sodium 1036.3, Carbohydrate 51.6, Fiber 3.6, Sugar 6.9, Protein 54.6
POTATO LASAGNA
This lasagna is made using potatoes in place of noodles. The perfect mix of fresh veggies, cheese and tomato sauce!
Provided by PIKKLE
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish.
- In a medium bowl, toss together the carrots, bell pepper, onion, garlic, and spinach. In a separate bowl, blend together the Gouda cheese, mozzarella cheese, and sharp Cheddar cheese. Set aside.
- Place two layers of sliced potatoes in the bottom of the prepared casserole dish. Season the potatoes with a little salt and pepper. Top with a layer of the spinach mixture, and pour about 1/2 cup of sauce over all. Sprinkle with some of the cheese blend. Repeat layering with remaining potatoes, vegetables, sauce and cheese, ending with cheese on the top.
- Bake covered for 35 minutes in the preheated oven. Remove the lid, and bake for 10 more minutes until the top is browned.
Nutrition Facts : Calories 641.8 calories, Carbohydrate 99.4 g, Cholesterol 52.5 mg, Fat 16.7 g, Fiber 11.3 g, Protein 25.8 g, SaturatedFat 9.4 g, Sodium 861.6 mg, Sugar 16.4 g
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