CHICKEN AND SPINACH LASAGNA
This tasty Italian casserole is a snap to make. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!
Categories Dinner
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
- Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
- Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
- To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
- Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.
Nutrition Facts : Calories 111 kcal
BUFFALO CHICKEN LASAGNA
Grand Prize Winner from Taste of Home's Ultimate Potluck Recipe Contest (by Melissa Millwood). Made this for dinner last night and was skeptical, but it was delicious. A little spicy for kids (used Frank's Red Hot) but very well received by the adults. Didn't have any ground chicken so used shredded leftover turkey breast and would do so again! Also used 28 ounce can of ground tomatoes instead of 14 ounce diced and would do so again! Might yet experiment with cream cheese. Had neither fresh parsley nor Italian seasoning on hand and enjoyed it without.
Provided by hollyberry
Categories One Dish Meal
Time 1h50m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Heat the oil in a large dutch oven and saute the garlic, onion, celery and carrot until softened.
- Stir in the shredded turkey breast (or set the veggies aside and cook the ground chicken then return the veggies).
- Add in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper. Bring to a boil then cover and simmer for an hour.
- Meanwhile, mix together the ricotta, egg, parsley and half of the crumbled blue cheese.
- Preheat oven to 375 degrees.
- Spread 1.5 cups of sauce in the bottom of a deep 13x9. Layer with noodles, sauce, ricotta mixture, mozzarella, cheddar and blue cheese. Repeat layers twice.
- Bake for 30-40 minutes or until bubbly and cheese has browned. let stand for 10 minutes before serving.
BUFFALO CHICKEN LASAGNA
This dish puts all of the flavors of a delicious platter of Buffalo wings into an easy-to-make, cheesy, lasagna.
Provided by David Rigie
Categories Main Dish Recipes Pasta Chicken
Time 1h45m
Yield 8
Number Of Ingredients 16
Steps:
- Place chicken in a single layer in a large pot and add enough chicken stock to cover; season with paprika, 1 teaspoon salt, and cayenne pepper. Bring stock to a boil, reduce heat to medium, and simmer until chicken is no longer pink in the center, 15 to 20 minutes. Shred chicken.
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Arrange noodles on a sheet of aluminum foil or parchment paper and spray with cooking spray to prevent sticking.
- Heat olive oil in a skillet over medium heat; cook and stir celery and onion until just starting to soften, about 5 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine onion mixture and shredded chicken in a bowl; add about 1/3 the buffalo wing sauce and blue cheese and mix well.
- Mix ricotta cheese, blue cheese dressing, and remaining buffalo wing sauce in a separate bowl; season with salt and cayenne pepper to taste. Stir egg into mixture.
- Spread a layer of ricotta mixture in the bottom of a 9x13-inch baking dish; top with a layer of 3 noodles. Spread 1/4 of the remaining ricotta mixture over noodle layer; top with 1/3 the chicken mixture, and 1/4 the mozzarella cheese. Layer 3 lasagna noodles over cheese layer and repeat layering 2 times more ending with a layer of ricotta mixture and mozzarella cheese.
- Bake in the preheated oven until cooked through and top is lightly browned, about 45 minutes. Cool lasagna at least 20 minutes before cutting.
Nutrition Facts : Calories 657.4 calories, Carbohydrate 38 g, Cholesterol 123.7 mg, Fat 38 g, Fiber 2 g, Protein 39.3 g, SaturatedFat 12.3 g, Sodium 1733.8 mg, Sugar 4.9 g
WEIGHT WATCHERS BUFFALO CHICKEN LASAGNA RECIPE - (4.6/5)
Provided by felcrs0513
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving. Makes 9 Equal Servings Nutritional Info Per Serving: 285 Calories; 4g Fat; 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; Points Plus+ 7
WEIGHT WATCHERS RECIPES | BUFFALO CHICKEN LASAGNA
Steps:
- Preheat oven to 350 degrees and lightly spray a 9×13 baking dish with nonstick cooking spray. In a small mixing bowl, combine ricotta cheese and egg substitute and set aside.
- In a different mixing bowl, combine water, crushed tomatoes, wing sauce and chicken. Spread approximately one cup of the sauce and chicken mixture across the bottom of the pan, and arrange four of the noodle over the sauce.
- Spread a layer of sauce over the noodles, and then spread a layer of the ricotta mixture over the sauce. Add another layer of noodles and repeat the process until you end with a layer of just the sauce and chicken mixture. Cover with aluminum foil and bake for 60 minutes.
- Remove dish from the oven, sprinkle blue cheese crumbles or pepper jack cheese evenly over the top. Place back in the oven uncovered and bake for an additional 15 minutes. Makes 8 servings!
Nutrition Facts : ServingSize 1/8th of the recipe
AMAZING BUFFALO CHICKEN - WEIGHT WATCHERS
Make and share this Amazing Buffalo Chicken - Weight Watchers recipe from Food.com.
Provided by internetnut
Categories Lunch/Snacks
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 10
Steps:
- For the sauce: In a small saucepan over low heat, mix together everything but the chicken. Let this mixture simmer, stirring occasionally, while you prepare chicken.
- For the chicken: Bring large saucepan to boil. Cut chicken into strips and boil until cooked through. When cooked, put chicken in a serving bowl or dish. Pour sauce over chicken and let sit for a few minutes.
- Variation: Cut chicken into strips. Lightly coat chicken with sauce. Bake in preheated 375 degree F oven for 15-20 minutes, until cooked through. Remove to platter and coat with remaining sauce.
- 4-5 WW points per serving.
WEIGHT WATCHERS CLASSIC LASAGNA
This recipe is from the Jan/Feb 15 Weight Watchers magazine. It's really good and filling for only 9 points plus. I like that it uses part skim ricotta and mozzarella and not low fat. The only whole wheat lasagna noodles I could find were the Target brand but I liked them! Also, be sure to use 93% lean ground beef.
Provided by DeniseBC
Categories < 4 Hours
Time 2h10m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
- Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
- Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
- Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
- Preheat oven to 375.
- Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
- In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
- Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
- Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
- If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.
Nutrition Facts : Calories 335.4, Fat 18.5, SaturatedFat 9.4, Cholesterol 85.7, Sodium 683.1, Carbohydrate 13.5, Fiber 2.7, Sugar 6.3, Protein 27.4
EASY BUFFALO CHICKEN LASAGNA
I threw this together one day when I cooked too many lasagna noodles. It has since become a family favorite in my house. You can add more Franks if you want it spicy, this version has just the right amount of zip.
Provided by billsgirl76
Categories Chicken
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Boil noodles, preheat oven to 350.
- In one bowl, mix together chicken and Franks, allowing chicken to shred a little.
- In a separate bowl, mix butter, cream cheese, sour cream and dry ranch dressing.
- Spray a large baking pan with cooking spray. Layer noodles, chicken, cream cheese mixture. Repeat until ingredients are gone. Top with shredded cheddar, cover with foil and bake on 350 for 30-40 minutes.
- Quicker option that tastes the same? Skip the lasagna noodles, use penne or rotini. Dump the cooked noodles in the sprayed pan, layer chicken on it, then the cream cheese mixture, the ingredients will get slightly blended in this step, which is perfect. Top with shredded cheese, cover with foil and bake. Tastes exactly like the lasagna and saves about 15 minutes of prep time.
Nutrition Facts : Calories 728, Fat 43.4, SaturatedFat 22.8, Cholesterol 161.9, Sodium 1087.2, Carbohydrate 46, Fiber 1.9, Sugar 4.5, Protein 37.4
WEIGHT WATCHERS EASY LASAGNAS (7 POINTS)
Make and share this Weight Watchers Easy Lasagnas (7 Points) recipe from Food.com.
Provided by AmandaMcG
Categories Vegetable
Time 1h
Yield 2 lasagnas, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F Spray 2 (5 inch) square baking dishes or 2 (1.5 x 5.75 x 8 inch) foil pans with nonstick spray.
- Mix zucchini, spinach, and mushrooms on microwavable plate. Cover and microwave on high until vegetables are crisp-tender, 3-4 minutes, stirring once after 2 minutes. Drain; stir in 1/8 tsp of salt.
- Mix ricotta, 3 tbsp parmesan, oregano, red pepper flakes, and remaining 1/8 tsp salt in bowl. In each baking dish, layer, in order, 2 tbsp sauce, 1 half noodle, half of vegetables, 1 half noodle, half of ricotta mixture, 2 tbsp sauce, 1 half noodle, 1/4 cup sauce, and 1/2 tbsp parmesan. Cover with foil and bake 30 minutes. Uncover and bake until bubbling, 10-15 minutes.
Nutrition Facts : Calories 178.6, Fat 6.6, SaturatedFat 2.7, Cholesterol 11.4, Sodium 989.7, Carbohydrate 22.5, Fiber 4.6, Sugar 13.8, Protein 8.4
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