CHICKEN, SQUASH & PESTO LASAGNE
This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake
Provided by Cassie Best
Categories Main course
Time 1h25m
Number Of Ingredients 15
Steps:
- Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
- Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
- Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.
Nutrition Facts : Calories 692 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium
SPAGHETTI SQUASH CHICKEN LASAGNA
Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.
Provided by Min Kwon, M.S., R.D.
Categories main-dish
Time 1h50m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
- In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
- In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
- Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
- Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.
Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams
PESTO CHICKEN LASAGNA
Pesto really perks up this scrumptious chicken lasagna. Plus, the marinara sauce adds a touch of sweetness. Serve it with warm bread and impress your friends.
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- In a large saucepan, saute red pepper and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually stir in the milk, broth, basil and oregano. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in the chicken, pesto and olives. Remove from the heat. In a large bowl, combine the egg, ricotta cheese and feta cheese., Spread 1 cup marinara sauce in a greased 13-in. x 9-in. baking dish. Layer with four noodles, half of the ricotta mixture, half of the spinach, half of the pesto mixture and 2/3 cup mozzarella cheese. Repeat layers. Top with remaining the noodles, sauce and mozzarella cheese., Cover and bake at 375° for 45 minutes. Uncover; bake 10 minutes more or until a thermometer reads 160°. Let stand 15 minutes before serving.
Nutrition Facts : Calories 382 calories, Fat 19g fat (9g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 25g protein.
CHICKEN AND SPINACH PESTO LASAGNA
Make and share this Chicken and Spinach Pesto Lasagna recipe from Food.com.
Provided by Chef JDecember28
Categories One Dish Meal
Time 55m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350, spray a 13x9" casserole or lasagna pan with nonstick spray.
- Heat oil in skillet over med-high heat.
- Cook onions (Kroger Frozen Chopped) and garlic (pre-minced garlic) untill transparent.
- Add Spinach; cook and stir about 5 minute.
- Add chicken; cook and stir about 5 minute.
- Season with salt and pepper.
- In large bowl, mix together ricotta, parmesan, egg, and pesto until thoroughly blended.
- Add chicken and spinach mixture to bowl and stir to combine.
- Spread 2 tbsp pesto in bottom of prepared pan.
- Layer 4 lasagna noodles, slightly overlapping.
- Top with 1/3 of spinach ricotta mixture and 1/3 of mozzarella.
- Repeat layers twice.
- Bake about 35 to 40 min or until hot and bubbly.
- Refrigerate any leftovers.
Nutrition Facts : Calories 352.2, Fat 23.7, SaturatedFat 11.7, Cholesterol 85, Sodium 599.5, Carbohydrate 15.4, Fiber 8.1, Sugar 2.2, Protein 24.1
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
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