Lasagna With Chicken And Pepper Sauces Recipes

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.

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.

Steps:

• For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
• Seed and chop the tomatoes, reserving 1 cup of juice.
• Mince 1 tablespoon herbs.
• For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
• Chop 2 cup parsley and 1/2 cup basil.
• For the pepper sauce, heat olive oil in large frying pan.
• Add half of the onions and pepper and cook until soft, aobut 15 mins.
• Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
• Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
• Season to taste.
• The pepper sauce can be made one week ahead.
• For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
• Cut the prosciutto in 1/2 inch pieces.
• Heat 4 tablespoons of the butter in a large frying pan over medium heat.
• Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
• Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
• Remove from pan and cool.
• Cut chicken into 1/2 inch dice.
• In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
• Add to chicken.
• In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
• Add the remaining onions and peppers.
• Saute until soft, about 5 minutes.
• Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
• Whisk in chicken stock and bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add the chicken mixture and heavy cream and season to taste with salt and pepper.
• Chicken sauce can be made several days ahead.
• Boil the spinach noodles according to package directions and cook until tender.
• If using fresh, cook in batches for about 2 minutes a batch.
• Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
• Grate parmesan and fontina cheeses.
• Butter four 9 by 13 inch lasagna pans or large oval pans.
• Pour a layer of hte pepper sauce into each pan.
• Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
• Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
• Repeat the process 3 more times ending with the pepper sauce and cheeses.
• Cover with foil.
• Lasagne at this point can be made a day ahead.
• Cooking and serving: Heat oven to 375 F.
• Bake lasagne in a preheated oven until cooked through, about 45 mins.
• Allow lasagne to rest for 15 mins.
• before cutting and serving.