Greek Chicken Lasagna Recipes

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GREEK CHICKEN LASAGNA

Make and share this Greek Chicken Lasagna recipe from Food.com.

Provided by SB61287

Categories     < 4 Hours

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 15



Greek Chicken Lasagna image

Steps:

  • Preheat oven to 350 degrees.
  • Lightly grease a deep dish 13 by 9" casserole dish. In a large saucepan over medium heat, melt the butter and saute' the garlic just until fragrant. Stir in the flour until it foams. Whisk in the milk and stir until mixture thickens into a white sauce. Mix in the chicken, oregano and pepper flakes and salt.
  • Spoon 1 to cups of white sauce into the casserole. Layer 4 noodles on top. Spread 1/2 of each cheese over the noodles. Spread all of the greens on top. Add another 1-2 cups sauce , 1/3 of noodles and the remaining cheese. Sprinkle the black olives evenly over the cheese.
  • Cover with foil and bake for 40 minutes. Uncover and continue baking until golden brown and bubbly, about 20 minutes. Garnish with tomatoes just before serving.

Nutrition Facts : Calories 427.3, Fat 33.9, SaturatedFat 20.7, Cholesterol 109.6, Sodium 758.4, Carbohydrate 11.8, Fiber 0.9, Sugar 8.3, Protein 19.8

4 tablespoons butter
5 garlic cloves, minced
4 tablespoons butter
4 cups 2% whole milk
3 cups chicken, cooked and chopped
1 tablespoon dried oregano
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
9 ounces no-boil lasagna noodles
2 cups ricotta cheese
4 ounces feta cheese, crumbled
2 cups mozzarella cheese, shredded
5 ounces spring greens, mix
1/2 cup black olives, sliced
1 pint grape tomatoes, halved

GREEK LASAGNA

I found this recipe (curled up in a drawer lol) Always meant to try it, am now posting for the 2005 Zaar World Tour/Greece!! Times are estimated.

Provided by katie in the UP

Categories     One Dish Meal

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 10



Greek Lasagna image

Steps:

  • Cook lasagne according to package directions; drain.
  • Preheat oven to 350ºF. Warm oil in a large saucepan over low heat.
  • Add onion, garlic and eggplant. Cover and let vegetables cook until very soft, about 10 minutes. Meanwhile, stir together the Ricotta, Feta and yogurt.
  • When vegetables are done, stir in tomato sauce. Remove from heat and set aside 1 cup of eggplant mixture.
  • In a 9 × 13 × 2-inch baking dish, spread a little of the eggplant mixture over the bottom and cover with 3 pieces of lasagne. Spoon some of the Ricotta over the lasagne. Continue to layer with eggplant mixture, lasagne, and Ricotta. Place a layer of lasagne on top. Spread the reserved eggplant over lasagne and sprinkle with Parmesan. Bake uncovered for 45 minutes, until cheese is brown.

Nutrition Facts : Calories 188.6, Fat 9.9, SaturatedFat 5.6, Cholesterol 32.9, Sodium 617.2, Carbohydrate 13.7, Fiber 2.5, Sugar 6.3, Protein 12.5

9 pieces lasagne pasta, uncooked
1 tablespoon vegetable oil
1 large onion, finely diced
2 garlic cloves, minced
1 lb eggplant, peeled and finely diced
3 cups part-skim ricotta cheese
4 ounces feta cheese, crumbled
1 cup plain low-fat yogurt
1 (28 ounce) can tomato sauce
1/2 cup parmesan cheese, grated

HEAVENLY CHICKEN LASAGNA

Make and share this Heavenly Chicken Lasagna recipe from Food.com.

Provided by LMillerRN

Categories     Chicken

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16



Heavenly Chicken Lasagna image

Steps:

  • Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.
  • Drain spinach well, pressing between layers of paper towels.
  • Stir together spinach, cottage cheese, and next 3 ingredients.
  • Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.
  • Bake at 350° for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 501.9, Fat 26.8, SaturatedFat 15.4, Cholesterol 132.7, Sodium 575.5, Carbohydrate 26.4, Fiber 2.8, Sugar 2.8, Protein 37.2

1 tablespoon butter or 1 tablespoon margarine
1/2 large onion
1 (10 1/2 ounce) can reduced-fat cream of chicken soup, undiluted
1 (10 ounce) container refrigerated reduced-fat alfredo sauce
1 (7 ounce) jar diced pimentos, undrained
1 (6 ounce) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 teaspoon dried basil
1 (10 ounce) package frozen chopped spinach, thawed
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups shredded sharp cheddar cheese, divided

CHICKEN LASAGNA

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14



Chicken Lasagna image

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

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