SPICY CHICKEN LASAGNA
Instead of spending hours at the stove making an Italian tomato sauce for your lasagna, let your slow cooker do the work. Your family will love the chicken and mushrooms in this makeover recipe of traditional lasagna.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Time 4h15m
Number Of Ingredients 15
Steps:
- Coat a large nonstick skillet with cooking spray. Cook garlic over medium-high heat for 30 seconds. Add chicken and mushrooms and cook until the chicken is no longer pink and the mushrooms are tender and all liquid is evaporated. Remove from heat; set aside.
- Combine ricotta cheese, mozzarella cheese, oregano, and crushed red pepper in a large bowl.
- Combine pasta sauce, tomato sauce, the water, Italian seasoning, and ground pepper in another large bowl.
- To assemble, spread 1/2 cup of the sauce in the bottom of a 5- to 6-quart oval slow cooker. Top with four of the noodles, breaking and overlapping as necessary to fit. Add one third of the chicken mixture, 1 cup of the pasta sauce, one third of the cheese mixture. Top with four noodles and repeat other layers twice.
- Cover and cook on low-heat setting for 3 3/4 hours. Top with the remaining 1/2 cup pasta sauce and Parmesan. Let stand, covered, for 10 minutes before serving.
- To serve, cut the lasagna into eight portions. If desired, sprinkle each serving with basil.
Nutrition Facts : Calories 356.3 calories, Carbohydrate 32.7 g, Cholesterol 90.4 mg, Fat 11.2 g, Fiber 3.8 g, Protein 30.3 g, SaturatedFat 5.2 g, Sodium 542.7 mg, Sugar 9 g
WEEKNIGHT MEXICAN CHICKEN LASAGNA
A fabulously easy and delicious take on a favorite - this lasagna is full of Mexican flavors and uses layers of corn tortillas in place of noodles. Easy to adapt and personalize - try adding sauteed veggies, Spanish rice, diced jalapeno, or even switching out the red salsa for green!
Provided by SunnyDaysNora
Categories World Cuisine Recipes Latin American Mexican
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 baking dish with cooking spray.
- Spread 1/2 cup of salsa on the bottom of the prepared baking dish and cover with a layer of corn tortillas. Tear tortillas to fit any empty spaces and cover entire bottom of pan.
- Spread tortillas with 1/2 of the refried beans. Top beans with corn kernels, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Cover tortilla layer with remaining refried beans, chicken, 1 cup of salsa, and 1 cup of Mexican cheese. Add a layer of corn tortillas. Pour remaining salsa over top of tortillas and top with remaining cheese.
- Bake in the preheated oven, 20 to 25 minutes.
Nutrition Facts : Calories 286.4 calories, Carbohydrate 26.6 g, Cholesterol 50.7 mg, Fat 12.6 g, Fiber 5.1 g, Protein 18.7 g, SaturatedFat 6.6 g, Sodium 850.1 mg, Sugar 3.6 g
MEXICAN CHICKEN LASAGNA WITH SALSA VERDE
This Mexican chicken lasagna with salsa verde is a great family dish and not that hard to make.
Provided by kramer3211
Categories World Cuisine Recipes Latin American Mexican
Time 1h45m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place a pan on a lower rack to catch any drippings.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water until pliable, about 3 minutes. Drain.
- Heat oil in a pan over medium-high heat. Saute chicken and onion in the hot oil until chicken is browned and no longer pink and onion is soft, 5 to 7 minutes.
- Combine cottage cheese, mozzarella cheese, 1/2 of the Cheddar cheese, and eggs in a bowl. Mix and add enough water for mixture to be soft and moist, but not runny (a little more wet than cottage cheese alone). Combine spaghetti sauce, salsa, green chiles, and cooked chicken mixture in another bowl. Stir.
- Create layers of chicken mixture, noodles, and cheese mixture in a 9x13-inch baking pan. Top with remaining Cheddar cheese. Cover with aluminum foil.
- Bake in the preheated oven for 1 hour. Remove foil and bake continue to bake until bubbling and cheese is melted, 10 to 15 minutes. Top with cilantro.
Nutrition Facts : Calories 445.4 calories, Carbohydrate 41.5 g, Cholesterol 85.2 mg, Fat 18.1 g, Fiber 3.4 g, Protein 28.6 g, SaturatedFat 9.6 g, Sodium 977.5 mg, Sugar 9 g
MEXICAN CHICKEN LASAGNA
This is a Pampered Chef recipe that I received via email. "A fun twist on lasagna that starts with enchilada sauce and corn tortillas to create a quick microwave casserole." Cook's Tips: This recipe can be assembled up to one night in advance. Prepare through Step 2; cover and refrigerate. When ready to serve, let baker stand at room temperature 15 minutes. Microwave, covered, on HIGH 21-23 minutes or until hot. Proceed as recipe directs. Spicy enchilada sauce can be used for more kick. Nutrients per serving: Calories 390, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 105 mg, Carbohydrate 25 g, Protein 26 g, Sodium 710 mg, Fiber 2 g ©The Pampered Chef, Ltd. 2008 - This recipe was developed and tested in The Pampered Chef Test Kitchens by professional home economists.
Provided by senseicheryl
Categories Chicken
Time 35m
Yield 1 lasagna, 8 serving(s)
Number Of Ingredients 8
Steps:
- Chop cilantro with Chef's Knife. Place cream cheese in Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very soft. Add cilantro and 1½ cups of the Monterey Jack cheese; mix well using Small Mix 'N Scraper®. Chop onion using Food Chopper; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker. Pour remaining enchilada sauce into Stainless (4-qt.) Mixing Bowl; set aside.
- To assemble lasagna, using Sauté Tongs, dip four tortillas into enchilada sauce in mixing bowl and arrange over sauce in baker overlapping as necessary. Scoop half of the cream cheese mixture over tortillas using Small Scoop; spread using Small Spreader. Top with 1 cup of the chicken and one-third of the onion. Repeat layers one time. Dip remaining four tortillas into sauce and arrange over second layer. Top with remaining chicken and onion. Pour remaining enchilada sauce over lasagna and sprinkle with remaining ½ cup Monterey Jack cheese.
- Microwave, covered, on HIGH 12-15 minutes or until center is hot. Let stand 10 minutes. Sprinkle with additional chopped cilantro. Cut into squares using Utility Knife; serve using Mini-Serving Spatula.
SPICY CHICKEN LASAGNA
Lasagna on the Spicy and Mexican style. One of my favorites, esp. since I love spicy. I dont even like Chicken, but this is one recipe where I do.
Provided by Angela Marie
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place pepper halves over fire or on broiler pan rack, cut sides down. Broil or char until skins are mostly charred. Remove peppers to a saucepan, cover and let stand 10 minutes.
- Pull charred skin from peppers (some will remain), then cut peppers in 1 1/2-inch pieces.
- Preheat oven to 350 degrees F. Have a 9 x 13-inch baking dish ready.
- Spread 1/4 cup salsa over bottom of baking dish. Top with 3 noodles placed crosswise, leaving 1 inch between each.
- Whisk sour cream, milk, egg and flour in a medium bowl until blended (mixture will be thin). Pour 2/3 cup sauce over the noodles to cover. Scatter chicken, then 1/4 cup cilantro over top. Sprinkle with 1/2 cup shredded Monterey Jack cheese and dot with 2 tablespoons salsa. Cover with 3 more noodles and another 2/3 cup sauce. Top with yellow peppers, 1/2 cup cheese, the corn and 1/4 cup cilantro. Top with 3 more noodles and the remaining sauce, salsa and cheese. Cover with foil.
- Bake 40 to 45 minutes until noodles are tender. Let stand, covered, for 10 minutes. Uncover and sprinkle with remaining cilantro.
Nutrition Facts : Calories 595.8, Fat 34.6, SaturatedFat 18.9, Cholesterol 176.9, Sodium 767.5, Carbohydrate 37.1, Fiber 5, Sugar 5.9, Protein 38.9
SPICY CHICKEN LASAGNA ROLL-UPS
Prepare to amaze with Spicy Chicken Lasagna Roll-Ups, a new twist on delicious lasagna. This Spicy Chicken Lasagna Roll-Ups recipe includes a how-to video.
Provided by My Food and Family
Categories Pasta
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Stir first 2 ingredients into sauce. Remove 1/2 cup of the pasta sauce mixture; place in large bowl. Add chicken, 1 cup mozzarella, Parmesan and eggs; mix lightly. Spread 1/2 cup of chicken mixture along the length of each noodle; roll up.
- Spread 1/2 cup of the remaining pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with lasagna roll-ups, seam sides down. Cover with remaining pasta sauce mixture; sprinkle with remaining mozzarella.
- Bake 25 min. or until heated through.
Nutrition Facts : Calories 570, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 160 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 44 g
HOT 'N' SPICY LASAGNE
A chilli twist to the classic Italian dish.
Provided by SparkyM92
Time 2h30m
Yield Serves 6
Number Of Ingredients 57
Steps:
- Heat up some oil in a large frying pan and fry bacon lardons until crisp. Reduce the heat slightly and add the onions, celery, carrots, pepper and garlic, and fry for about 10 minutes until the vegetables have softened.
- Increase the heat again and add the mince. Fry until the mince has browned all over, stirring continuously.
- Pour in the tinned tomatoes, add the bay leaves, mixed herbs, stock cube, wine and cherry tomatoes. Mix well and stir in the chopped chillies, including seeds, and mix everything together.
- Bring to a gentle boil and reduce heat. Cover and leave to cook for around an hour or so, until thickened, stirring occasionally.
- While the bolognese is cooking, pour milk into a saucepan. Pierce each onion halve with 2 cloves. Place the onion and bay leaves in the saucepan and bring to the boil. Once boiling, remove from heat and allow to infuse for 20-25 minutes.
- In another pan, melt the butter and stir in the flour. Continually stir until a paste forms. This is called a roux. Cook this for around 2 minutes.
- After the milk has been infusing for 20-25 minutes, remove the onion and bay leaves. Slowly add the milk to the roux, continuously stirring. Cook for around 10 minutes until the white sauce thickens.
- In a lasagne dish, layer up the lasagne with a layer of the bolognese followed with the pasta sheets, top with white sauce and more pasta sheets. Again, to with a layer or bolognese, pasta sheets, white sauce, pasta sheets. Finish with a final layer of the bolognese, pasta sheets, white sauce and top with the grates cheese.
- Place lasagne on the centre shelf of the oven, pre heated to 185°C, and bake for 30 minutes.
- Dish the lasagne up and serve with a side salad.
FIESTA CHICKEN LASAGNA
Six-ingredient lasagna with a southwest flavor can be in the oven in record time. Check out the do-ahead tip.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/4 cup of the salsa. Layer with 3 noodles and 1/3 each of the chicken, beans, cilantro, salsa and cheese. Repeat layers twice with remaining noodles, chicken, beans, cilantro, salsa and cheese.
- Cover baking dish with foil. Bake 40 minutes. Uncover; bake 15 to 20 minutes longer or until hot in center. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 410, Carbohydrate 43 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 6 g, Protein 24 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 5 g, TransFat 0 g
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