White Cheese Chicken Lasagna Recipes

Steps:

• Melt the butter in a large sauce pan over medium heat, and saute the onion and garlic until tender.
• 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 1/2 of the mozzarella cheese and 1/2 the Parmesan cheese.
• Season with the basil, oregano, and ground black pepper.
• Remove from heat and set aside.
• Preheat oven to 350F/175C.
• Bring a large pot of lightly salted water to a boil.
• Add lasagna noodles.
• Cook for 8 to 10 minutes, until al dente, and drain.
• Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish.
• Cover with 1/3 of the noodles, ricotta, and chicken.
• Layer with 1/3 of the noodles, 1/3 of the sauce mixture, spinach, and the remaining mozzarella cheese and Parmesan cheese.
• Top with remaining noodles and sauce mixture, and sprinkle with parsley and Parmesan cheese.
• Bake 35 to 40 minutes.

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. Bake 35 to 40 minutes in the preheated oven.

Steps:

• Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil.

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.