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 ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g
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
PESTO LASAGNA
Scrumptious lasagna with basil pesto, spinach and plenty of bubbly cheese.
Provided by JAMON0126
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
- In large skillet over medium heat, saute onion in the olive oil until tender. Add spinach and stir. Remove from heat and stir in the pesto. In a large bowl mix ricotta cheese, egg, salt, pepper and nutmeg.
- In a 3 quart greased baking dish, layer the noodles then the spinach mixture, followed by the ricotta mixture. Sprinkle with mozzarella. Repeat the layers ending with noodles on top. Spread the Alfredo sauce over the top and sprinkle with parmesan.
- Cover with foil and bake in a preheated oven for 45 to 55 minutes.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 53.7 g, Cholesterol 97.6 mg, Fat 40.4 g, Fiber 4.4 g, Protein 36.6 g, SaturatedFat 16.3 g, Sodium 1071.3 mg, Sugar 4.4 g
EASY PESTO LASAGNE
This vegetarian bake from reader Lucy Nanor is packed with spinach and peas along with creamy pesto and mascarpone sauce
Provided by Good Food team
Categories Main course
Time 55m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4. Place the pesto, half the mascarpone and 250ml water (or vegetable stock if you have some) in a pan. Heat and mix until smooth and bubbling. Add the spinach and peas and cook for a few more mins until the spinach has wilted and the peas thawed. Add the herbs and season.
- Place a third of the pesto mixture into a baking dish roughly 18 x 25cm. Top with 4 lasagne sheets, then repeat with 2 more layers of sauce and lasagne sheets, finishing with a layer of pasta. Mix enough milk into the remaining mascarpone to make a white sauce consistency, season, then pour over the top. Sprinkle with the Parmesan and pine nuts. Bake for 35-40 mins until golden brown on top and bubbling around the edges. Scatter over the reserved basil leaves and serve with a green salad, if you like.
Nutrition Facts : Calories 787 calories, Fat 62 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 21 grams protein, Sodium 1.5 milligram of sodium
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
CHICKEN LASAGNA WITH SPINACH
My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.
Provided by Crystal
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 16
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
- While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
- Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
- Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
- Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
- Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g
CHICKEN AND SPINACH LASAGNA
This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.
Provided by teekie
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, cook onion in butter until tender.
- Stir in cornstarch, basil, garlic powder and nutmeg.
- Add milk all at once.
- Cook and stir until thickened and bubbly; stir in spinach.
- In medium bowl, stir in together Ricotta and egg.
- Add mozzarella and half of parmesan; mix well.
- Preheat oven to 350 degrees.
- Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
- Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
- Repeat layers.
- Top with remaining Parmesan cheese.
- Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
- Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!
CHICKEN & PESTO LASAGNE
A fantastic recipe for entertaining, simple but delicious!
Provided by laurabow
Time 1h15m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Slice the chicken thighs into thin strips, removing any sinew or fat. Slice the lardons or bacon into chunks. Heat a frying pan with a little oil and fry the chicken and bacon until cooked through. Set aside in a dish to cool.
- In the pan, add a little more oil and sautee the chopped onion. Add the garlic and cook for another min. Add the cooked chicken and bacon, the jar of pesto, the white wine and a little water. Add the spinach and wilt. Season with salt and plenty of black pepper.
- Preheat the oven to 170C/Gas 5. Using a large lasagne dish begin to assemble. Pour a layer of the chicken pesto mixture on the bottom. Add a layer of lasagne sheets. Add a layer of courgette strips and asparagus spears. Repeat the process until the dish is full. Cover with foil and bake in the middle of the heated oven for 35 mins.
- To prepare the topping mix the ricotta cheese with chopped basil, salt & pepper and a squeeze of lemon juice. Remove the lasagne from the oven, peel off the foil lid & discard. Spread the ricotta cheese mixture on the top. Sprinkle liberally with grated parmesan.
- Bake for a further 10 minutes uncovered until bubbling. Serve with the antipasti salad and toasted ciabatta rubbed with garlic and sprinkled with olive oil.
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