SLOW-COOKER CHEESY WHITE CHICKEN LASAGNA
This "lazy" lasagna requires very little prep, cooks on Low for a few hours and it's ready to scoop and serve. It's a creamy, cheesy, delicious new dinner we can't stop thinking about.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 3h25m
Yield 6
Number Of Ingredients 11
Steps:
- Spray 4-quart slow cooker with cooking spray. Add lasagna noodles, chicken, onion, garlic, Alfredo sauce, chicken broth, basil, salt and pepper to slow cooker. Stir gently; stir in 1 cup of the cheese.
- Cover and cook on Low heat setting 1 1/2 hours; stir mixture thoroughly until pasta is covered in sauce. Cover; cook 1 1/2 hours longer or until pasta is tender.
- Gradually add spinach, carefully stirring to wilt; sprinkle with remaining 1/2 cup cheese. Increase to High heat setting; cover and cook 5 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 590, Carbohydrate 42 g, Cholesterol 135 mg, Fat 4, Fiber 2 g, Protein 30 g, SaturatedFat 19 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 2 g, TransFat 1 g
EASY, LOW-FAT CHICKEN LASAGNA
This recipe derived from the need to use leftover grilled chicken when I was really in the mood for lasagna! The grill flavor really lent it a good flavor- so I suggest using leftover grilled or rotisserie chicken for this.
Provided by crispychick
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees.
- In 1 T olive oil saute the onion and bell pepper until translucent.
- Add chicken and set aside.
- Spray a 9x13" pyrex dish with cooking spray and spoon about a half cup of the spaghetti sauce on the bottom.
- Mix the fresh herbs, garlic salt, and cayenne straight into the container of cottage cheese.
- Layer 4 uncooked lasagna noodles, 1/3 cottage cheese mixture, 1/3 chicken mixture, 1/3 of the remaining sauce, 1/3 mozzerella and 1/3 parmesan.
- Repeat this process until finished.
- Cook, uncovered, for about 45 minutes or until bubbly and golden brown on top.
LOW-CARB LASAGNA
I love this recipe because you don't miss the pasta in the lasagna. It looks, smells and tastes like the real deal! You can add ricotta cheese or any other kind of cheese you like for variation. -Tammy Kirk, Raleigh, NC
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 425°. In a large skillet heat oil over medium heat. Cook beef, sausage, onion and garlic until no longer pink, 6-8 minutes, breaking into crumbles; drain, return to pan. Stir in pasta sauce; heat through., Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with half of the sliced chicken, half of the sliced pepperoni, 2 cups sauce and half of each cheese. Repeat layers., Bake, covered, 25 minutes. Uncover; bake until cheese is browned and lasagna is bubbling, 20-25 minutes longer. Let stand 15 minutes before serving.
Nutrition Facts : Calories 419 calories, Fat 32g fat (13g saturated fat), Cholesterol 95mg cholesterol, Sodium 1106mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN LASAGNA (LOWER FAT/LOWER CALORIE)
Make and share this Chicken Lasagna (Lower Fat/Lower Calorie) recipe from Food.com.
Provided by wife2abadge
Categories Chicken Breast
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Spray a frying pan with nonstick spray and saute the onions, green pepper, and mushrooms until tender.
- Add the soup, milk, and chicken breast.
- In a 9x13 pan that has been sprayed with nonstick spray, layer:.
- 3 noodles.
- cottage cheese.
- 3 noodles.
- 1/2 of the chicken sauce.
- chedder cheese.
- second 1/2 of the chicken sauce.
- parmesan cheese.
- Bake at 350 degrees for 45 minutes. Remove from oven and let sit for 10 minutes before cutting.
Nutrition Facts : Calories 243.8, Fat 7, SaturatedFat 3, Cholesterol 49.3, Sodium 335, Carbohydrate 16.5, Fiber 0.9, Sugar 1.3, Protein 27.3
SKINNY LASAGNA
38% fewer calories • 52% less fat • 55% less sat fat than the original recipe. Check out this healthified spin on a classic Italian favorite - it lost the fat but not the flavor!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package. Place in cold water.
- Meanwhile, in 12-inch skillet, cook beef and garlic over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in pasta sauce, ground red pepper and 1 teaspoon of the basil. Heat to boiling, stirring occasionally. Remove from heat.
- Heat oven to 350°F. In medium bowl, beat egg slightly. Stir in ricotta cheese and remaining 1/2 teaspoon basil until blended. Drain noodles. Spread about 1/2 cup sauce mixture over bottom of baking dish. Top with 3 noodles, 1 1/2 cups of the sauce mixture, half of the ricotta mixture and 3/4 cup of the mozzarella cheese. Repeat layers once. Top with remaining noodles, sauce and mozzarella cheese; sprinkle with Parmesan cheese. Spray 15-inch piece of foil with cooking spray. Cover lasagna with foil.
- Bake 45 minutes. Uncover; bake 10 to 15 minutes longer or until bubbly. Let stand 10 minutes before serving.
Nutrition Facts : Calories 240, Carbohydrate 21 g, Cholesterol 60 mg, Fiber 2 g, Protein 20 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 5 g, TransFat 0 g
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