White Cheese Chicken Lasagna Food

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SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA



Slow-Cooker Cheesy White Chicken Lasagna image

This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 3h25m

Yield 6

Number Of Ingredients 11

8 oz uncooked lasagna noodles, broken into 2-inch pieces
2 cups shredded cooked chicken
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 jar (15 oz) Alfredo pasta sauce
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1/2 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded Italian cheese blend (6 oz)
1 package (5 oz) fresh baby spinach

Steps:

  • Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
  • Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
  • Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.

Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

Make and share this White Cheese Chicken Lasagna recipe from Food.com.

Provided by HDMac

Categories     Chicken

Time 1h

Yield 10 serving(s)

Number Of Ingredients 18

1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
9 lasagna noodles
2 cups ricotta cheese
2 cups cubed cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

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.

Nutrition Facts : Calories 507.6, Fat 31.5, SaturatedFat 19, Cholesterol 101, Sodium 1038.4, Carbohydrate 28.7, Fiber 2.8, Sugar 2.3, Protein 28.1

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

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

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

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

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

Make and share this White Cheese Chicken Lasagna recipe from Food.com.

Provided by bet0625

Categories     Weeknight

Time 1h45m

Yield 12 serving(s)

Number Of Ingredients 18

9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed cooked chicken meat
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated parmesan cheese, for topping

Steps:

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Bake 35 to 40 minutes in the preheated oven.

FOUR CHEESE-CHICKEN LASAGNA



Four Cheese-Chicken Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 21

2 tablespoons extra-virgin olive oil
1 1/2 pounds skinless, boneless chicken thighs
1 small onion, chopped
4 cloves garlic, chopped
3 tablespoons tomato paste
1/2 cup dry white wine
1 28 -ounce can whole San Marzano tomatoes, crushed by hand
3 bay leaves
1/4 cup roughly chopped fresh parsley
Kosher salt and freshly ground pepper
Kosher salt
1 pound lasagna noodles (not no-boil)
Extra-virgin olive oil, for drizzling
2 bunches kale (preferably Tuscan kale), stems removed, leaves finely chopped
2 large eggs, lightly beaten
2 15 -ounce containers part-skim ricotta cheese
3/4 cup grated parmesan cheese (about 3 ounces)
1/4 cup roughly chopped fresh parsley
Freshly ground pepper
4 cups grated fresh mozzarella cheese (about 1 pound)
2 cups grated asiago cheese (about 8 ounces)

Steps:

  • Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
  • Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
  • Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
  • Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
  • Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.

WHITE SAUCE CHICKEN LASAGNA



White Sauce Chicken Lasagna image

A different but tasty spin on lasagne. This recipe is delicious. It's easy to prepare, with the convenience of using ingredients readily available in your pantry. I found the recipe on the internet originally, and have made several changes to suit our tastes. Hope you enjoy it.

Provided by Fofi4667

Categories     < 4 Hours

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 17

9 lasagna noodles
2 (10 3/4 ounce) cans condensed cream of chicken soup
1/2 cup sour cream
1 tablespoon butter
1 onion, chopped
1 clove garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded mozzarella cheese, divided
1 cup freshly shredded parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)
fresh parsley
salt (I don't add any salt, as the soup is already quite salty)

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.

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

WHITE CHEESE LASAGNA



White Cheese Lasagna image

This is different from most "white" lasagnas on the site....it has ground chuck in it. Of course, you can substitute ground turkey or even chopped chicken, but I think it tastes best with the ground chuck. This is very creamy, cheesy, and rich!

Provided by breezermom

Categories     One Dish Meal

Time 1h39m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 (8 ounce) package lasagna noodles
1 teaspoon olive oil
1 lb ground chuck (can sub ground sirloin or ground turkey)
1 cup onion, finely chopped
1 cup celery, finely chopped
2 garlic cloves, minced
1 cup half-and-half cream
1 (3 ounce) package cream cheese, cubed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon dried Italian seasoning
1/2 cup chablis (or other dry white wine)
2 cups cheddar cheese, shredded (8 oz...I use 2% to make it less greasy)
1 1/2 cups gouda cheese, shredded (6 oz)
1 1/2 cups small curd cottage cheese (2% is fine, or even fat free)
1 egg, lightly beaten
12 ounces mozzarella cheese, slices

Steps:

  • Cook the lasagna noodles according to the package directions; drain well. Sprinkle with olive oil; toss gently, and set aside.
  • Cook the ground chuck, onion, celery, and garlic in a large skillet until the meat is browned, stirring to crumble meat. Drain mixture, and return to skillet.
  • Add half and half and the next 5 ingredients; cook over low heat, stirring constantly, until the cream cheese melts. Add the wine, cheddar cheese, and gouda cheese; cook, stirring constantly, until the cheese melts. Remove from heat and set aside.
  • Combine the cottage cheese and egg in a small bowl, stirring well. Set aside.
  • Layer half of the reserved noodles in a greased 13x9x2 inch baking pan. Top with half the reserved meat mixture, half the cottage cheese mixture, and half the mozzarella cheese slices. Repeat layers, omitting the mozzarella. Bake, uncovered at 375 degrees for 20 minutes. Top with the remaining mozzarella, and bake an additional 15 minutes. Let stand 10 minutes before serving.

Nutrition Facts : Calories 631.6, Fat 39.1, SaturatedFat 20.7, Cholesterol 155.8, Sodium 842.9, Carbohydrate 28.8, Fiber 1.6, Sugar 4.1, Protein 37.5

LIGHTER WHITE SAUCE CHICKEN LASAGNA



Lighter White Sauce Chicken Lasagna image

Make and share this Lighter White Sauce Chicken Lasagna recipe from Food.com.

Provided by Haversac

Categories     Chicken

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 17

9 no-boil lasagna noodles
2 (10 3/4 ounce) cans 98% fat-free cream of chicken soup
1/2 cup fat free sour cream
8 ounces sliced fresh mushrooms
9 ounces fresh spinach
1 tablespoon butter
1 onion, chopped
2 -3 garlic cloves, minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon ground black pepper
1/2 teaspoon poultry seasoning
2 cups cubed cooked chicken
2 cups shredded reduced-fat mozzarella cheese, divided
1 cup shredded reduced-fat parmesan cheese (reserve 1/4 cup for sprinkling over the top once lasagna is assembled)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, 1/2 of the mushrooms, and 1/2 of the spinach. Sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the top.
  • 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.
  • (Can cut recipe in half and use a 8x8 pan as well. Freezes nicely!).

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From thereciperebel.com


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White Chicken Lasagna with Spinach is the creamiest, dreamiest, cheesiest white lasagne you’ll ever have the pleasure of eating. Perfect for the family, dinner guests, or for keeping all to yourself. If you love comforting, tasty pasta dishes like this white chicken lasagne, then you’re going to go ga-ga for this Greek Tortellini Pasta Salad, this Spicy Tomato Garlic …
From lecremedelacrumb.com


WHITE CHEESE CHICKEN LASAGNA - RECIPES - FAXO
Preheat oven to 350 degrees. Cook lasagna according to the package instructions; drain; rinse with cold water; set aside. In a medium saucepan and over medium heat, pour some olive oil; cook onion for 3 minutes; add garlic; cook 1 minute more, stirring frequently. Add broth/stock, milk and salt; mix together; add flour; place over low heat ...
From faxo.com


CREAMY WHITE CHICKEN LASAGNA RECIPE - COOKIN' WITH MIMA
Transfer the cooked mushroom to a plate. Prepare the lasagna white sauce. To a Dutch oven on a medium flame add the remaining butter. Once the butter is melted, sprinkle the flour and cook for a minute. Add the minced garlic and stir in the chicken broth slowly. Add the heavy cream and cook for 2-3 minutes.
From cookinwithmima.com


WHITE CHICKEN LASAGNA RECIPE - FRIGO® CHEESE
9 lasagna noodles; 4 tablespoons butter; 1/2 cup chopped white or yellow onion; 2 cloves garlic, minced; 6 tablespoons all-purpose flour; 1 teaspoon salt; 1 cup low-sodium chicken broth; 2 1/2 cups milk; 3/4 teaspoon dried basil; 3/4 teaspoon dried oregano; 1/2 teaspoon black pepper; 2 cups Frigo® Ricotta Cheese; 2 cups cubed, cooked chicken meat
From frigocheese.com


WHITE CHICKEN LASAGNA PIONEER WOMAN : VIEW RECIPE ...
The best chicken lasagna italian recipes on yummly | chicken lasagna alfredo, leen and chicken lasagna, white chicken lasagna. This lasagna recipe has three main components: This is one family favorite that will stick around for generations! This shortcut lasagna is the perfect weeknight dinner! Classic lasagna is delicious, but i really love this caprese lasagna version …
From lissasloves.com


WHITE CHICKEN LASAGNA | ALBERTA CHICKEN PRODUCERS RECIPES ...
Instructions. Bring a large saucepan of water to a boil. Cook lasagna noodles for 8 to 10 minutes until soft and pliable. Drain and rinse with cold water and set aside separating noodles to prevent from sticking together. Dice onion and mince garlic cloves. In olive oil, saute for 3 to 5 minutes until translucent.
From chicken.ab.ca


WHITE GARLIC LASAGNA - A WICKED WHISK
This White Chicken Lasagna is amazing. It is full of garlic and a creamy, cheesy bechamel sauce, fresh basil, sun-dried tomatoes and TONS of garlic snuggled in-between blankets of al dente pasta noodles and then smothered with even more cheese. I promise you, this White Chicken Lasagna is to die for! So in my last stand against impending ...
From awickedwhisk.com


WHITE CHICKEN LASAGNA {CREAMY GLUTEN FREE LASAGNA RECIPE}
Layer pasta, chicken, sauce, and cheese into dish. Bake uncovered at 350' for 25 minutes or until hot golden brown and bubbly. Remove lasagna from oven and sprinkle ½ cup gluten free bread crumbs on lasagna, return to oven and brown the bread crumbs for 5 minutes. Sprinkle ¼ cup green onions before serving. Let rest 10 minutes before serving.
From tastesoflizzyt.com


WHITE CHEESE AND CHICKEN LASAGNA | TASTY KITCHEN BLOG
Once stirred and the cheese has melted, immediately remove the sauce from the heat. Spread 1/3 of the cheesy sauce on the bottom of a lasagna pan or 13×9 baking dish. Layer 3 noodles over the sauce. Top with the chicken and ricotta mixture and spread evenly. Top with three more lasagna noodles. Drizzle with 1/4 of the remaining sauce and ...
From tastykitchen.com


10 BEST CHICKEN LASAGNA WHITE SAUCE RECIPES | YUMMLY
grated nutmeg, onion, cashews, onion, vegetable stock, white pepper and 4 more Alabama White Sauce Meat Church meat, sugar, cider vinegar, lemon juice, mayo, horseradish
From yummly.com


WHITE CHICKEN SPINACH LASAGNA - HOUSE OF NASH EATS
Drain off any liquid. To assemble, spread ¼ of the sauce on the bottom of a large 9x13-inch baking dish. Lay 3 of the cooked lasagna noodles on top. Layer on ½ of the chicken & mushroom mixture, then spread ½ of the wilted spinach on top. Dollop with half of the ricotta cheese, then spread with another ¼ of the sauce.
From houseofnasheats.com


WHITE CHICKEN LASAGNA - SPACESHIPS AND LASER BEAMS
STEP ONE: Preheat the oven to 375°F. STEP TWO: In a large pot of water, boil lasagna noodles in salted water until they reach al dente (follow the package directions to cook). Drain and set aside. STEP THREE: In a 4-quart saucepan, melt butter over medium heat. Add the flour, pepper, salt, garlic powder, and onion powder to the melted butter ...
From spaceshipsandlaserbeams.com


RECIPE—CHICKEN & CHEESY WHITE SAUCE LASAGNA
Preheat oven to 350º. Bring a large pot of water to a boil and add 1 tablespoon of salt. Cook the noodles per the package instructions, drain, and rinse with cold water. Set aside until ready to assemble the lasagna. Melt the butter in a large saucepan over medium-high heat.
From divadicucina.com


WHITE CHEESE CHICKEN LASAGNA - SWEET LITTLE BLUEBIRD
1 cup grated Parmesan cheese, divided. 1 teaspoon dried basil. 1 teaspoon dried oregano. 1/2 teaspoon ground black pepper. 2 cups ricotta cheese. 2 cups cubed, cooked chicken (I use chicken breast) 2 (10 ounce) packages frozen chopped spinach, thawed and drained well *important to drain spinach well (I often substitute with broccoli florets ...
From sweetlittlebluebird.com


WHITE CHICKEN CAPRESE LASAGNA - YAMMIE'S NOSHERY
Bring to a boil, stirring the whole time. Reduce the heat to medium-low and add the mozzarella, spinach, salt, pepper, and basil. Continue cooking until the cheese is melted and the spinach is wilted. Set aside. To assemble: Preheat oven to 350ºF. Place a couple ladles of sauce in the bottom of a greased 9x13 inch pan.
From yammiesnoshery.com


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