Chicken And Roasted Garlic Lasagna Recipes

GARLIC ROAST CHICKEN

Steps:

• As soon as you get the chicken home, salt it inside and out, wrap it and keep it in the refrigerator for up to 2 days.
• When you are ready to cook the chicken, first preheat the oven to 425 degrees F.
• Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.
• Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.
• When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

GARLIC CHICKEN LASAGNA

Steps:

• In large saucepan, saute chicken, onion, and garlic in butter until chicken is cooked through.
• Stir in next 8 ingredients.
• Bring to a low boil; reduce heat to low and simmer for 1 hour.
• Boil lasagna noodles"al dente" according to package directions.
• Drain and run under cold water until cool enough to handle.
• Spread about 1/2 cup sauce in a 9x13-inch pan.
• Top with three lasagna noodles, 1/3 of the sauce, 1/3 of the mozzarella cheese, 1/3 of the cheddar cheese and 1/3 of the Parmesan cheese.
• Repeat layers two more times, ending with parmesan cheese.
• Cover pan with aluminum foil.
• Bake at 350°F for 45 minutes.
• Let lasagna stand for 15 minutes before cutting.

WHITE CHICKEN ASPARAGUS LASAGNA

Steps:

• In a large heavy pot, sprinkle onion and mushrooms with salt and then sauté in butter over medium heat until lightly browned.
• Add minced garlic and sauté 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
• While stirring, carefully add the white wine and cook until flour is incorporated about 1 minute. Continuing to stir, add chicken broth.
• Simmer until begins to thicken, then add half-and-half, pepper , and nutmeg . Simmer another 5 minutes, then stir in sage and thyme . Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling the lasagna.
• Remove 1/2 cup of the mozzarella cheese and set aside for the topping.
• Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
• Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to one day. Add 15 minutes of covered baking time if going from refrigerator to oven.)
• Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.

ROASTED RED PEPPER AND CHICKEN LASAGNA

Steps:

• Roast red peppers (see Recipe #18589 for instructions).
• Boil lasagna noodles according to package directions.
• Steam chicken, cut into thin pieces.
• Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
• Add half the chicken chicken and 1/2 cup cheese and toss well.
• Add milk, stir and raise to medium high heat for about 2 minutes.
• To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
• Turn off heat, return mixture to skillet and mix well.
• In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
• Top with remaining 1/2 cup of cheese.
• Bake at 350 just until hot.

ROSEMARY-GARLIC ROASTED CHICKEN AND GNOCCHI

Steps:

• Heat the oven to 450 degrees. Pat the chicken dry, then transfer to a sheet pan and season all over with 1½ teaspoons salt and a few grinds of pepper. In a liquid measuring cup or small bowl, combine the olive oil, garlic and rosemary with a fork. Season generously with salt and pepper.
• Add the oil mixture and the gnocchi to the chicken. Toss with your hands to coat, massaging the garlic and rosemary into the chicken and gnocchi. Arrange the gnocchi in an even layer, and place the chicken skin side up on top of the gnocchi. Roast until the chicken is cooked through and golden brown, 35 to 40 minutes.
• Transfer the chicken to plates and finely grate the zest of half the lemon over the chicken. Squeeze the juice of half the lemon onto the gnocchi (about 1½ tablespoons), then use a spoon to scrape up the browned bits on the sheet pan and toss the gnocchi in the lemon juice and pan drippings. Season to taste with salt and pepper. Cut the remaining lemon into wedges. Eat the chicken with the gnocchi and a lemon wedge for squeezing over.

GARLIC CHICKEN PARMESAN LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
• In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
• Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
• Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
• Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
• Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.