CHICKEN LASAGNA WITH STOVE TOP STUFFING
Make and share this Chicken Lasagna With Stove Top Stuffing recipe from Food.com.
Provided by 55tbird
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Micro celery and onion until soft.
- Add soups, milk, and salt; mix well.
- Add cream cheese and cottage cheese.
- Heat until melted and then add cut up chicken and broccoli.
- Line a 13x9 pan with 3 cooked noodles; Cover with 112 of chicken mixture; repeat.
- Cover with stove top stuffing.
- Bake for 350 for 30-35 minutes.
Nutrition Facts : Calories 441.6, Fat 20, SaturatedFat 8.1, Cholesterol 76.3, Sodium 1199.2, Carbohydrate 39.8, Fiber 1.7, Sugar 5.4, Protein 25
LASAGNA-STUFFED PEPPERS RECIPE BY TASTY
Here's what you need: bell peppers, onion, garlic, ground beef, sweet italian sausage, salt, pepper, diced tomato, tomato sauce, whole milk ricotta cheese, grated parmesan cheese, fresh basil, egg, lasagna noodles, shredded mozzarella cheese, oil
Provided by Scott Loitsch
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350˚F (180˚C).
- Cut the top off of each pepper and remove the seeds. Transfer to a square baking dish. Bake for 20 minutes, to soften.
- Heat 2 tablespoons of oil in a large pot, or dutch oven, over medium high heat. Add the onion and garlic, cook until softened.
- Add the ground beef, sausage, salt, and pepper. Cook until the meat has browned on all sides.
- Add the diced tomatoes and tomato sauce. Bring the mixture to a light simmer. Simmer for 5-10 minutes, remove from heat and set aside.
- In a small bowl, combine ricotta, parmesan, basil, and egg. Mix together with a fork, set aside.
- Remove the peppers from the oven, drain any excess water that accumulated inside.
- Cut the lasagna noodles into quarters and set aside.
- Assemble the lasagna in each pepper. Alternate 2 tablespoons of sauce, 1 lasagna noodle, 2 tablespoons ricotta mixture, and 1 lasagna noodle until the peppers are full. Top with mozzarella cheese.
- Bake in preheated oven for 20-25 minutes, until the cheese is melted and slightly browned.
- Rest for 10 minutes before serving.
- Enjoy!
Nutrition Facts : Calories 1000 calories, Carbohydrate 54 grams, Fat 60 grams, Fiber 10 grams, Protein 62 grams, Sugar 27 grams
LASAGNA-STUFFED SHELLS
Jumbo pasta shells are stuffed with a lasagna-inspired blend of ricotta, mozzarella, spinach, and ground beef in this family-friendly recipe.
Provided by NoFailRecipes
Time 1h5m
Yield 9
Number Of Ingredients 15
Steps:
- Heat a large skillet over medium-high heat; add 1/2 of the ground beef with a big pinch of salt and pepper and cook until the beef is seared and crumbly, about 5 minutes. Remove beef from the pan and cook the remainder. Set all meat aside.
- Lower the heat to medium-low and add 1 tablespoon olive oil and the onion. Saute until aromatic, about 2 minutes. Add tomato paste and oregano, followed by the ground beef and one jar of sauce. Stir to combine and reduce to a simmer. Add salt and pepper to taste.
- Preheat the oven to 375 degrees F (190 degrees C).
- Bring a large pot of salted water to a boil. Add shells and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Strain; feel free to reserve some pasta water to add to the sauce if you like.
- Heat the remaining tablespoon of oil in another pan over medium heat and add the garlic. Saute until lightly golden. Transfer garlic to a mixing bowl with ricotta, mozzarella, spinach, basil, and lemon zest and juice. Add salt to taste.
- Pour remaining tomato sauce into a 9x13-inch baking dish. Spoon the cheese mixture into the shells followed by the meat mixture. As you finish stuffing each shell, place it in the sauce. Top with Parmesan cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 540.4 calories, Carbohydrate 37.3 g, Cholesterol 99.2 mg, Fat 26.3 g, Fiber 3.8 g, Protein 39.3 g, SaturatedFat 12.5 g, Sodium 998.6 mg, Sugar 5.9 g
CONTEST-WINNING CHICKEN LASAGNA
"A friend served this to us one night and I just had to try it at home," recalls Janelle Rutrough of Callaway, Virginia. "It's quick, easy and so delicious! I love to serve it to guests with a Caesar salad and warm rolls. Also, it can be frozen and saved for a busy weeknight."
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cottage cheese and cream cheese. In a large bowl, combine the chicken, soups, milk, onion and salt. , Spread half of the chicken mixture into a greased 13x9-in. baking dish. Top with 3 noodles. Spread with half of the cheese mixture. Repeat layers. Toss stuffing mix with butter; sprinkle over casserole. , Bake, uncovered, at 350° for 30-40 minutes or until bubbly and golden brown. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 585 calories, Fat 28g fat (14g saturated fat), Cholesterol 124mg cholesterol, Sodium 1564mg sodium, Carbohydrate 43g carbohydrate (9g sugars, Fiber 3g fiber), Protein 39g protein.
CHICKEN AND STUFFING LASAGNA
One of my favorite recipes is my aunt's Chicken Stuffed Shells. Unfortunately, it isn't what you could consider a healthy recipe -- pasta shells stuffed with a mixture of chicken, stove top stuffing, and mayonnaise, all drenched in a sauce made up of mostly butter and heavy cream. In my quest to make a healthier version, I used stove-top stuffing with no added butter, added broccoli to the filling, used reduced fat miracle whip, and opted for whole wheat lasagna noodles rather than regular jumbo shells. This recipe was a lot of work but turned out to be a delicious slimmed down version of my mom's stuffed shells. You could also make this ahead of time and freeze!
Provided by MariaMiller
Categories One Dish Meal
Time 2h15m
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion and celery until translucent and tender.
- Boil lasagna noodles as directed.
- In a large bowl, mix chicken, stuffing, chopped broccoli, miracle whip, and celery/onion mixture.
- To make the "sauce", in a separate bowl, empty the cans of soup.
- Refill one can with skim milk and add to the soup, season with salt and pepper, and whisk until combined.
- Spray a 9x13 pan with cooking spray, then coat the bottom with about a cup of the sauce.
- Lay 3 lasagna noodles into the pan and drizzle with a bit more sauce.
- Top with half of the chicken/stuffing mixture and more sauce.
- Repeat, adding lasagna noodles, sauce, chicken/stuffing mixture, and more sauce, making sure to reserve some sauce for the top.
- Top with the remaining 3 lasagna noodles and the rest of the sauce.
- Bake for 1 hour, covered with aluminum foil.
- Remove from oven and let sit 15-20 minutes.
- Enjoy with a nice green salad.
Nutrition Facts : Calories 172.7, Fat 7.7, SaturatedFat 1.7, Cholesterol 10.7, Sodium 778.6, Carbohydrate 21, Fiber 1.7, Sugar 4.7, Protein 5.3
LAURA'S CHICKEN LASAGNA WITH STOVE TOP STUFFING
Make and share this Laura's Chicken Lasagna With Stove Top Stuffing recipe from Food.com.
Provided by 55tbird
Categories < 4 Hours
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Steam celery and onion in microwave until soft.
- Add soups, milk and salt.
- Mix well.
- Add cream cheese and cottage cheese and heat until cream cheese melts.
- Add chicken to mixture.
- Line bottom of 9x13 pan with 3 noodles; cover with 1/2 chicken mixture.
- Repeat with remaining 3 noodles and chicken mixture.
- Prepare Stove Top Stuffing according to package directions.
- Top lasagna with prepared stuffing.
- Bake a 350 degrees for 45 minutes.
Nutrition Facts : Calories 439.2, Fat 22.4, SaturatedFat 8.7, Cholesterol 80, Sodium 1105.5, Carbohydrate 37.5, Fiber 1.6, Sugar 4.5, Protein 21.1
LASAGNA STUFFED SHELLS
Mmmm good!
Provided by TRACI
Categories Main Dish Recipes Pasta Lasagna Recipes Meat Lasagna Recipes
Time 45m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat an oven to 375 degrees F (190 degrees C). Fill a large pot with lightly-salted water and bring to a rolling boil; stir in the shell pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has nearly cooked through but still very firm to the bite, about 5 minutes. Drain well and rinse with cold water.
- While the shells are cooking, heat a large skillet over medium-high heat; cook and stir the beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease; stir in the tomato paste, tomato sauce, salt, oregano, and garlic powder. Bring to a simmer and cook for 5 minutes. Spread half of the sauce into a 9x13-inch baking dish.
- Beat the eggs in a mixing bowl. Stir in the cottage cheese, 3/4 of the mozzarella cheese, Parmesan cheese, parsley, salt, and pepper. Spoon the cheese mixture into the shells and set them into the prepared baking dish. Once all the shells have been filled, pour the remaining meat sauce over the shells and sprinkle with the remaining mozzarella cheese.
- Bake in the preheated oven until the shells are hot in the center and the mozzarella cheese is melted and bubbly, 25 to 30 minutes.
Nutrition Facts : Calories 734.3 calories, Carbohydrate 41.7 g, Cholesterol 196.8 mg, Fat 35 g, Fiber 4.5 g, Protein 63.1 g, SaturatedFat 18 g, Sodium 2486.5 mg, Sugar 11.8 g
STUFFING LASAGNA
I love lasagna and I do believe that you are going to like this and possibly make this one of your favorite dishes to make for the whole family...Enjoy...
Provided by Gloria Gasperson'Giddings
Categories Beef
Time 55m
Number Of Ingredients 8
Steps:
- 1. He oven to 350* Brown meat in large skillet on medium-high heat. Add 1 cup of the sauce and water; bring to a boil. Add stuffing mix,stir just to moisten.Remove from heat. Beat egg in medium bowl, stir in ricotta and parmesan cheeses . Spoon half of the stuffing mixture evenly into 8 inch square baking dish.Spoon half of the cheese mixture over stuffing mixture.Top with half cup each mozzarella cheese and sauce.Repeat layers with remaining stuffing and cheese mixtures,half cup mozzarella cheese. Bake 40 minutes or until hot and bubbly. Let stand 5 minutes.
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