Chicken Ham Lasagne Recipes

Steps:

• Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
• Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
• Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

Steps:

• Cook noodles in boiling water, according to package directions. Drain.
• In Large saucepan, melt butter.
• Into butter, blend flour, onion, garlic and pepper.
• Add broth and milk.
• Cook, stirring until bubbly and thickened.
• Stir in 1/2 of the Parmesan cheese.
• Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
• Stir mushrooms into remaining sauce.
• Place layer of 3 noodles over sauce in pan.
• Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
• Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
• Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
• Sprinkle remaining parmesan cheese over top.
• Bake in 350°F oven until heated through. (about 30-40 minutes).

Steps:

• Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
• Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
• Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.

Steps:

• Preheat oven to 350°. In a large skillet, saute mushrooms and onion in butter until tender. Stir in flour, salt, pepper and nutmeg until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in Parmesan cheese and broccoli; heat through., Spread 1/2 cup broccoli mixture in a greased 13x9-in. baking dish. Layer with three noodles, a third of the remaining broccoli mixture, 1 cup ham and 1 cup Monterey Jack cheese. Top with three noodles, half the remaining broccoli mixture, all the chicken and 1/2 cup Monterey Jack cheese. Top with remaining noodles, broccoli mixture and ham., Cover and bake 45-50 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

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:

• First make the sauce. Gently heat the margarine in a pan until melted, then add flour and mix together to make a roux. Add the milk a splash at a time, constantly stirring with a wooden spoon as it heats through and thickens. Add cheddar and stir until melted. If too thick add extra milk, a splash at a time. Season.
• If using dried lasagne sheets, simmer in a pan of water for 10 mins to soften, then drain.
• Preheat oven to 180 degrees. Cut chicken into small cubes, heat a little oil in a frying pan and fry until cooked through.
• Remove chicken from the pan, add leeks and fry gently for 5 mins. Add garlic and fry for a further 2 mins.
• To the cheese sauce add chicken, ham, leeks and herbs. Mix well.
• Put a third of the sauce into a lasagne dish and spread out, then cover with half the lasagne sheets. Add another layer of sauce, followed by the remaining lasagne sheets and finally the last of the sauce. Sprinkle with parmesan and a little cracked black pepper if you like.
• Place into the oven and bake for 30 mins. Allow to cool for 3-5 mins before serving.

Steps:

• In lge skillet, saute mushrooms, onion& gr pepper in butter until tender Stir in flour until blended Gradually ad milk& broth-- bring to a boil, cook& stir for 2 minutes or until thickened Stir in broccoli, Parm, salt, pepper& nutmeg Spread 2 cups broccoli mixture in a greased 13x9x2 in baking dish Top with four noodles, overlapping if needed Layer with 2 cups broccoli mixture, 1 1/2 cups of ham, 2/3 cup swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup swiss cheese, four noodles& remaining broccoli mixture, swiss cheese& ham Cover& bake at 350 for 35-45 minutes Let stand 15 minutes before cutting.

Steps:

• Saute onion, and mushrooms in margarine in a large skillet.
• On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
• Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
• Gradually stir in parmesan cheese.
• Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
• Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
• Gradually, pour remaining cream- broccoli mixture over cheese.
• Bake at 350 degrees for 45 minutes, or until bubbly.
• Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.