Roasted Chicken Lasagna Recipes

Steps:

• In a medium bowl, combine ricotta, cottage cheese, spinach, egg, oregano and back pepper. Cover and refrigerate until ready to use.
• Prepare lasagna noodles according to package. Drain. Rinse. Rinse with cold water and drain again. Set aside.
• While noodles are boiling, remove skin from chicken and chop meat into bite size pieces. You should end up with about 3 1/2 cups of chicken. Set aside.
• Spray 9x13-inch baking pan with cooking spray.
• To assemble lasagna :.
• Spoon 1 cup sauce over bottom of pan.
• Arrange 4 noodles, 3 lengthwise, 1 crosswise over sauce.
• Top noodles with another 1c sauce
• Top with 1/3 of the chicken, 1/3 feta, 1/3 mozzarella and 1/3 of the olives.
• Arrange 4 more noodles over top, followed by 1c sauce, 1/3 of the chicken, all of the ricotta/spinach mixture, 1/3 feta, 1/3 mozzarella, and 1/3 olives. Repeat layering with remaining noodles, sauce, chicken, feta, mozzarella, and olives. Sprinkle parsley over top.
• Cover loosely with foil and bake at 375°F for 40 minute Remove foil and bake 5 more minutes. Let stand 10 min before serving.
• *** I know the layering sounds confusing. It isn't 1/3 c of each. It is a third of each. Like use one third of the chicken, one third of the feta cheese, and one third mozzarella etc for the layering. **.

Steps:

• Heat the oil in a pan over medium heat. Add the onion and saute until tender, about 5-7 minutes.
• Add the garlic and red pepper flakes and saute until fragrant, about 1 minute.
• Add the tomatoes, tomato paste, balsamic vinegar, oregano, salt and pepper and bring to a boil.
• Reduce heat and simmer until the sauce starts to thicken, about 15-20 minutes.
• Mix in the chicken and parsley and set aside.
• Start cooking the noodles as directed on the package.
• Heat the butter in a saucepan over medium heat until it is bubbling and it has turned a light golden brown.
• Mix in the flour and let simmer until it returns to a light golden brown.
• Mix in the milk, nutmeg and goat cheese and heat until it thickens.
• Lightly grease the bottom of a 9"x13" inch baking dish.
• Place a layer of noodles in the dish followed by 1/2 of the tomato sauce.
• Place another layer of noodles over the tomato sauce.
• Sprinkle 1/2 of the feta, 1/2 of the chopped basil and 1/2 of the roasted red peppers over the noodles.
• Spoon half of the ricotta in small spoonfuls over the noodles.
• Spoon 1/3 of the bechamel sauce over the layer.
• Place another layer of noodles over this.
• Repeat this sequence and top with a final layer of noodles, the remaining bechamel sauce and top with the mozzarella and parmesan.
• Bake in a preheated 350F oven until the top is golden brown and the sides are bubbling, about 35-50 minutes.

Steps:

• Roast red peppers (see Recipe #18589 for instructions).
• Boil lasagna noodles according to package directions.
• Steam chicken, cut into thin pieces.
• Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
• Add half the chicken chicken and 1/2 cup cheese and toss well.
• Add milk, stir and raise to medium high heat for about 2 minutes.
• To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
• Turn off heat, return mixture to skillet and mix well.
• In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
• Top with remaining 1/2 cup of cheese.
• Bake at 350 just until hot.

Steps:

• Make the sauce: Process all ingredients in a food processor until smooth, stopping to scrape down sides.
• Preheat oven to 350°F.
• Stir together the chicken, cream cheese, spinach, garlic salt, and pepper.
• Layer a lightly greased 11x7 inch baking pan with one-third of the Red Bell Pepper sauce, 3 noodles, one-third chicken mixture, and one-third cheese. Repeat layers twice. Place baking dish on a baking sheet.
• Bake, covered, for 50 to 55 minutes. Uncover and bake 15 minutes longer.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
• Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
• Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss butternut squash with olive oil, 1 tablespoon garlic, ground sage, and seasoned salt in a 9x11-inch baking dish until coated.
• Roast in the preheated oven, stirring every 20 minutes, until butternut squash is tender, about 1 hour.
• Reduce oven temperature to 375 degrees F (190 degrees C).
• Melt butter in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 1 minute. Whisk in flour until a smooth paste forms. Slowly pour in milk; season with salt and pepper. Cook and stir sauce until thick and bubbling, 8 to 10 minutes.
• Remove sauce from heat; stir in roasted butternut squash, chili powder, ground sage, and rosemary. Puree sauce with an immersion blender until smooth.
• Mix ricotta cheese, 1 1/2 cup mozzarella cheese, spinach, egg, and Parmesan cheese together in a bowl.
• Spread 1/2 cup sauce in the bottom of the baking dish. Lay 3 lasagna noodles on top. Spread 1/3 of the ricotta cheese mixture over the noodles. Repeat layers twice more, ending with remaining sauce. Sprinkle remaining 1/2 cup mozzarella cheese on top. Cover baking dish with aluminum foil.
• Bake in the preheated oven until mozzarella cheese is melted, about 40 minutes. Uncover and continue baking until bubbly, about 10 minutes more.

Steps:

• Remove meat from chicken, cutting into bite size piece; discard skin and bones. (approx 3 cups) Set aside.
• Preheat oven to 350. Coat a 13x9x2 baking dish with cooking spray.
• For sauce, stir together spaghetti sauce, undrained tomatoes, and chili powder. Spread 1/2 cup of the sauce in the bottom of the prepared baking dish; top with 3 uncooked noodles. cover with the chopped chicken. Top with 3 more uncooked noodles. Cover noodles with 2 cups of the sauce.
• Stir together ricotta cheese, garlic, and egg; dollop on top of sauce. Top with remaining noodles. Pour remaining sauce over all.
• Bake, uncovered, about 45 minutes or until hot and bubbly.
• Sprinkle with mozzarella cheese; bake 10 minutes more.