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
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.
CHICKEN BECHAMEL LASAGNE
Make and share this Chicken Bechamel Lasagne recipe from Food.com.
Provided by lamarb
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Pre heat the oven to 375 degrees.
- For the Bechmel sauce, bring the oil and butter to high heat and stir in the flour a little at a time to avoid clumping.
- Add the milk and, stirring continuously, the salt, pepper, shallots, garlic, and bay leaves.
- Simmer for about 5 minutes, stirring occasionally. Discard the bay leaves and reerve.
- For the lasagna, place the two flours and the salt in the bowl of a stand mixer. With the mixer on low speed, drizzle in the oil until a smooth dough ball is formed and pulls away from the side of the bowl. Add a little water OR a little flour if the dough is too dry OR too wet.
- Turn the dough out onto a floured board and divide in to 8 or 10 manageable hunks.
- Run each hunk through a pasta sheeter to create lasagna sheets approximately 5x9.
- Pour enough of the Bechemel into a 5x9 baking dish to just cover the bottom and lay a sheet of pasta on top of it.
- Cover this sheet with the chicken and cover that with another sheet of pasta.
- Spread the mushrooms on top and cover with another sheet.
- Continue the layering by adding the Manchego, pasta, Pecorino, pasta, Taco cheeses, and pasta.
- Cover the layers with the remaining Bechemel sauce and top with the bread crumbs.
- Bake for 25 minutes and let set up 10 minutes.
Nutrition Facts : Calories 438, Fat 17.1, SaturatedFat 4, Cholesterol 26.8, Sodium 721.8, Carbohydrate 54.7, Fiber 4.2, Sugar 5.5, Protein 17.3
ALFREDO CHICKEN LASAGNA
Alfredo chicken and spinach come together to make this different spin on lasagna.
Provided by Hollinhead77
Categories World Cuisine Recipes European Italian
Time 1h50m
Yield 16
Number Of Ingredients 17
Steps:
- Place chicken, seasoned salt, and 1 tablespoon garlic in a pot and pour enough broth over top to cover. Bring to a boil over medium-high heat. Cover, reduce heat to medium, and simmer until chicken is cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a bowl and shred when cool enough to handle. Discard broth.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Rinse with cold water, drain, and lay out on aluminum foil to cool.
- Mix ricotta cheese, egg, and 1/2 teaspoon Italian seasoning together in a large bowl; set aside.
- Combine Alfredo sauce, Parmesan cheese, remaining 1/2 teaspoon Italian seasoning, and pepper in a pot over medium-low heat. Cook, stirring frequently, until hot, about 10 minutes.
- Meanwhile, heat oil in a skillet over medium heat; stir in onion and mushrooms. Saute until the onion has softened and turned translucent, about 5 minutes. Add spinach and remaining 1 tablespoon garlic; cook until spinach is tender, 1 to 2 minutes. Remove from the heat and add spinach mixture to the ricotta mixture. Add tomato and mix well.
- Preheat the oven to 350 degrees F (175 degrees C).
- Put enough sauce in a 9x13-inch casserole dish to cover the bottom. Place 3 lasagna noodles on top of sauce, followed by all of the ricotta mixture, 3 more noodles, all of the shredded chicken, 1/2 of the mozzarella cheese, 3 remaining noodles, the remaining sauce, and the remaining mozzarella. Cover with aluminum foil.
- Bake in the preheated oven until hot and bubbly, about 45 minutes.
Nutrition Facts : Calories 388.2 calories, Carbohydrate 17 g, Cholesterol 70.7 mg, Fat 27.6 g, Fiber 0.9 g, Protein 19.5 g, SaturatedFat 11.7 g, Sodium 1380.2 mg, Sugar 3.3 g
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
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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