CHICKEN PARMESAN LASAGNA
Our cheesy mashup of chicken Parmesan and baked lasagna is towering with layers of crisp chicken cutlets, tomato sauce and three cheeses. We love this dish hot and bubbly right out of the oven, but it is also delicious rewarmed as leftovers. Sprinkle with an extra pinch of Parmesan before serving.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
- Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
- Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
- Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
- Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
- Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
- Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
- Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
GOLDEN CRUSTED CHICKEN ASPARAGUS LASAGNA
Make and share this Golden Crusted Chicken Asparagus Lasagna recipe from Food.com.
Provided by ChrysalisUnfurled
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
- Heat 5 cups water to boiling in 3-quart saucepan.
- Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
- Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly.
- Stir in broth, milk and marjoram. Heat to boiling, stirring constantly.
- Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
- Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna.
- Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese.
- Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.
- Let rest 10 minutes before cutting.
Nutrition Facts : Calories 441.4, Fat 24.3, SaturatedFat 12.9, Cholesterol 90.6, Sodium 693, Carbohydrate 29.5, Fiber 3.3, Sugar 2.5, Protein 27
ROASTED ASPARAGUS LASAGNA
My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. -Cindy Macha, Richmond, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
CHICKEN ASPARAGUS LASAGNA
This is a delicious simple recipe. I like to make this in advance put it in the fridge, then pop in the oven 20min before you want to serve the meal.
Provided by lovza_flirt
Categories Weeknight
Time 40m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 5
Steps:
- Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.
Nutrition Facts : Calories 322.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 74.8, Sodium 357.8, Carbohydrate 19.8, Fiber 1.5, Sugar 1.4, Protein 26.8
ASPARAGUS LASAGNA
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
GOLDEN CRUSTED CHICKEN ASPARAGUS LASAGNA
Talk a good recipe. The other day a good friend came over and we made this for my Mother. The recipe came from one of her cookbooks.
Provided by 4-H Mom
Categories Chicken
Time 1h
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Grease rectangular baking dish.
- Cook and drain noodles as directed on package.
- Heat 5 cups water to boiling in 3 quart saucepan. Add asparagus, heat to boiling. Boil 3 to 4 minutes or until crisp-tender, drain.
- Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
- Melt butter in 2 quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth and milk. Heat to boiling, stirring constantly.
- Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
- Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cup chicken mixture, half of the ssparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
- Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese.
- Bake uncovered 40 minutes or until hot in center and top is golden brown.
- Let stand 10 minutes before cutting.
Nutrition Facts : Calories 415, Fat 22.5, SaturatedFat 11.8, Cholesterol 85.1, Sodium 483.9, Carbohydrate 29.3, Fiber 3.4, Sugar 2.7, Protein 24.7
CHICKEN ASPARAGUS HOLLANDAISE LASAGNA
This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
- Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles evenly over the sauce.
- Cover the noodles with the chicken or turkey.
- Sprinkle with salt and pepper.
- Then top with HALF of the mushroom/onion mixture.
- Then HALF of the remaining Hollandaise sauce.
- Sprinkle with HALF of the basil and oregano.
- Top the spices with HALF of the mozzarella and Parmesan cheeses.
- Then top the cheeses with ALL of the asparagus.
- Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
- Bake uncovered for 35 minutes, or until bubbly.
- Let stand about 10-15 (or more) minutes before slicing.
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GOLDEN-CRUSTED CHICKEN ASPARAGUS LASAGNA RECIPE
From pillsbury.com
- Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with shortening, or spray with cooking spray. Cook and drain noodles as directed on package.
- While noodles are cooking, heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
- Melt butter in 2-quart saucepan over low heat. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Gradually stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
- Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
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