CHEESY CHICKEN LASAGNA
The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.
Provided by Alida Ryder
Categories Dinner
Time 1h45m
Number Of Ingredients 20
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.
Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
WHITE CHEESE CHICKEN LASAGNA
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
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 CHICKEN LASAGNA
White Chicken Lasagna is rich with sharp cheeses, a creamy bechamel sauce and packed with basil, sun-dried tomatoes and tons of garlic flavor. Comfort food at it's best, this White Chicken Lasagna is hearty, delicious and sure to be your families new favorite chicken recipe.
Provided by Heather - A Wicked Whisk
Categories Main Course
Time 40m
Number Of Ingredients 25
Steps:
- Easy! To make this White Chicken Lasagna, start by pre-heating your oven to 350 degrees and bring a large pot of salted water to boil. Once boiling, add in your lasagna noodles and cook per manufacturer instructions. When cooked, drain and run pasta under cold water to stop the cooking process. Set aside.
- In a medium sized mixing bowl, combine ricotta, egg, 1/2 cup of Parmesan, 1 cup of mozzarella cheese, garlic powder and salt. Mix to combine and set aside.
- In a large skillet, add butter and onions. Melt butter over medium heat while cooking onions and add in the garlic. Stir to combine and cook for one minute. Sprinkle in the flour and stir, cooking for another minute. Whisk in the milk and bring to a boil, stirring continuously so that the flour does not stick to the bottom. When your sauce comes to a low boil, add in your cheeses and spices and combine until cheese has melted. Stir in your shredded chicken.
- Lightly grease a 13 x 9 pan and spoon 1/2 cup of sauce into the bottom of the pan. Add a layer of pasta laid out side by side and spoon the chicken white sauce on top and evenly spread out over the noodles. Add dollops of ricotta mixture on top of the pasta and spread evenly. Sprinkle a layer of basil, sun dried tomatoes, bacon and shredded mozzarella and then add another layer of noodles. Repeat this set of layers three times, ending with a layer of noodles then cover the entire dish in shredded cheese. Bake for 25 minutes, remove and let cool for 10 minutes.
Nutrition Facts : ServingSize 16 g, Calories 527.6 kcal, Carbohydrate 28.2 g, Protein 33.8 g, Fat 31.1 g, SaturatedFat 19 g, Cholesterol 130.6 mg, Sodium 913 mg, Fiber 0.3 g, Sugar 3.4 g, UnsaturatedFat 6.5 g
CHICKEN & ARTICHOKE LASAGNA
My family loves lasagna and I love the slow cooker. I wanted to try something a little different from the classic lasagna we usually make. This recipe not only tastes incredible, it's hearty and convenient, too. -Kelly Silvers, Edmond, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 3h30m
Yield 8 servings.
Number Of Ingredients 19
Steps:
- Fold two 18-in. square pieces of foil into thirds. Crisscross strips and place strips on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray. Combine artichoke hearts, 1/2 cup Parmesan cheese, basil and 2 garlic cloves., In a large skillet, crumble chicken over medium heat 6-8 minutes or until no longer pink; drain. Set chicken aside. Add oil and onion; cook and stir just until tender, 6-8 minutes. Add salt, pepper and remaining garlic; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese and Monterey Jack cheese. Return chicken to pan. In a bowl, combine egg, cottage cheese and remaining Parmesan., Spread 3/4 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 3/4 cup meat mixture, 1/2 cup cottage cheese mixture, 1 cup artichoke mixture and 1/2 cup mozzarella cheese. Repeat layers twice; top with remaining mozzarella cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, serve with pesto and sprinkle with additional basil.
Nutrition Facts : Calories 588 calories, Fat 34g fat (18g saturated fat), Cholesterol 144mg cholesterol, Sodium 1187mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 1g fiber), Protein 36g protein.
GARLIC CHICKEN LASAGNA
I received this recipe in an email news letter I get. I've made this a few times and we really like it. It's worth the time it takes to prepare!
Provided by Christine MT
Categories Chicken
Time 3h45m
Yield 8 serving(s)
Number Of Ingredients 16
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.
GARLIC CHICKEN PARMESAN LASAGNA
Put a new twist on lasagna night with this amazing recipe that's packed with three cheeses, rotisserie chicken and fresh spinach leaves.
Provided by By Madison Mayberry Hofmeyer
Categories Entree
Time 1h30m
Yield 12
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 Serving
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