Four Cheese Chicken Lasagna Recipes

CHICKEN CHEESE LASAGNA

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.

WHITE CHEESE CHICKEN LASAGNA

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.

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

PERFECT FOUR-CHEESE LASAGNA

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

4 CHEESE CHICKEN LASAGNA

Steps:

• 1. Grease the bottom and sides of a 9x13 baking pan. Preheat oven to 350.
• 2. Boil lasagna noodles until they're about 1/2 way done. Drain, rinse, and set aside.
• 3. In a large saucepan, saute diced chicken breast in butter over medium heat. Season with Italian seasoning and pepper.
• 4. When chicken is almost done cooking, add in green peppers, onions, mushrooms, and garlic. Add additional seasoning if desired. Cook until vegetables are tender.
• 5. Stir in soup, shredded Parmesan, and Velveeta. Cook until cheese is melted.
• 6. Put 4 noodles on the bottom of the greased pan. Layer with 1/3 of the chicken mixture, dot with 1/3 of the ricotta cheese, and 1/2 a cup of mozzarella cheese.
• 7. Repeat with another layer of noodles, chicken mixture, ricotta, and 1/2 a cup of mozzarella cheese.
• 8. Repeat for a third, and last, time, but top with all remaining mozzarella cheese (1 cup).
• 9. Bake at 350 for 45 minutes. Let set 5-10 minutes before cutting.

FOUR CHEESE LASAGNA RECIPE

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add pasta and cook for 6-8 minutes (you want them to be slightly undercooked); drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth.
• Spoon a little of the sauce mixture in the bottom of a 9x13 baking pan or dish.
• Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the Parmesan cheese over the noodles.
• Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Top pan with foil and place in the freezer.
• When ready to eat, thaw in the fridge overnight.
• Remove from the fridge 30 minutes before baking. Preheat oven to 375 degrees and bake for 30 to 45 minutes or until cheese is bubbly and golden.

CHICKEN CHEESE LASAGNA

Steps:

• Heat butter in 2 qt saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt.
• Cook, stirring constantly until bubbly.
• Remove from heat and stir in milk and broth.
• Heat to boiling, stirring constantly.
• Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
• Cook over low heat stirring constantly until cheese is melted.
• Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
• Spread 1/2 of the cottage cheese over noodles.
• Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
• Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
• Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
• Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
• Let stand 10 minutes before cutting.

CHICKEN LASAGNA

Steps:

• In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

FOUR-CHEESE LASAGNA

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink and onion is tender; drain. In a blender, process the tomatoes until smooth. Stir into beef mixture along with mushrooms, tomato paste and seasonings; simmer 15 minutes. , In a bowl, combine cottage cheese, Parmesan, cheddar, 1/2 cup mozzarella and eggs. Spread 2 cups meat sauce in the bottom of an ungreased 13x9-in. baking dish. Arrange half the noodles over sauce. Spread cheese mixture over noodles. Top with remaining noodles and sauce. , Cover and bake at 350° for 45 minutes. Uncover; sprinkle with remaining mozzarella. Return to the oven for 15 minutes or until cheese is melted.

EASY FOUR CHEESE LASAGNA

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a blender or with an electric mixer, blend tomato sauce and cottage cheese together until smooth. Spoon a little of the sauce mixture in the bottom of a 9x13 baking dish. Place a layer of cooked noodles over the sauce, and sprinkle a portion of the mozzarella, the cheddar and the parmesan over the noodles. Repeat layering of sauce, noodles and cheese; finish with a cheese layer.
• Bake in preheated oven 30 to 45 minutes, until cheese is bubbly and golden.