Quick Chicken Lasagna Recipes

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:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

Steps:

• In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley, pepper and nutmeg., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 375 degrees. Lightly coat a 12 by 8 inch pan with cooking spray.
• In a small bowl, beat ricotta, egg and pepper with a fork until well blended.
• Gently stir in garlic and oregano. Spread 1/4 c tomatoes over bottom of baking dish and place 3 noodles over sauce. Spread on half of the ricotta mixture, half the spinach, half of the chicken, half the remaining tomatoes, and half the provolone. Top with the remaining noodles, ricotta mixture, spinach, chicken, tomatoes, and provolone.
• Coat one side of a 14 inch long piece of aluminum foil with cooking spray. Lay the foil, sprayed side down, over lasagna and loosely seal the edges. Bake for about 45 minutes or until bubbling. Let sit for 5 minutes.

Steps:

• Preheat oven to 350 degrees.
• Cut chicken into small pieces.
• Mix chicken with both jars of pasta sauce.
• In an oblong dish, spread a thin layer of chicken sauce.
• Top with a layer of noodles, chicken sauce, mozzarella cheese, half the spinach, goat cheese.
• Repeat layering with noodles, chicken sauce, mozzarella, remaining spinach, and goat cheese.
• Continue with remaining noodles, chicken sauce, mozzarella and goat cheese.
• Bake, tightly covered, for 50 minutes.
• Uncover and bake 5 minutes longer or until bubbly.