No Fuss Chicken Lasagna Recipes

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add tomato paste, water, spaghetti sauce mix, sugar, parsley, salt, garlic powder and pepper. Simmer, partially covered, for 20 minutes. Stir occasionally. , In a bowl, combine eggs with cottage cheese, half of the cheddar cheese and half of the mozzarella. Set aside. Spoon a third of the meat sauce into a 13x9-in. baking dish. Place half of the uncooked noodles over sauce. Top with a third of meat sauce and press down. Spoon cottage cheese mixture over all. Cover with remaining noodles and meat sauce. Cover and refrigerate overnight., Bake, covered, at 350° for 1 hour. Uncover; sprinkle with remaining cheddar and mozzarella cheeses. Bake an additional 15 minutes. Let stand 10 minutes before cutting. Freeze option: After assembling, sprinkle lasagna with remaining cheddar and mozzarella cheeses. Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Steps:

• Preheat oven to 350°. In a bowl, combine dressing, preserves and soup mix. Place chicken in two ungreased 13x9-in. baking dishes; top with dressing mixture. Cover and bake 20 minutes; baste. Bake, uncovered, 20 minutes longer or until chicken juices run clear. Serve over rice.

Steps:

• Coat the bottom of a large pot with olive oil and turn heat on medium to medium-high. Add onion and saute until beginning to turn translucent. Add salt and stir inches Add garlic, stir in and saute until fragrant and onions are totally translucent. Add basil, oregano, and pepper. Add shredded carrot, stir in and saute for about 30 seconds. Add can of crushed tomatoes and tomato paste. Stir in and let simmer for at least 20 minutes and tomato paste has dissolved into the sauce.
• Spread about 1/4 cup sauce in the bottom of a 9x13 inch casserole dish. Lay three sheets of lasagna noodles on top of sauce in dish. Drop a large spoonful of ricotta on each and spread with fingers until each sheet has a fairly even coating. Sprinkle mozzarella over ricotta, then add a little bit of sauce over each sheet. Layer three more lasagna sheets in same direction as the previous layer and gently press down. Repeat until you lay down a fifth layer of noodles.
• For the final layer top with remaining sauce and mozzarella then sprinkle with a little salt, basil, and parsley.
• Cover with foil and bake at 375 degrees F for 50 minutes. If desired, take off foil and put back in oven for another 5 minutes to crisp the top of the lasagna.