CHICKEN AND SPINACH LASAGNA
This recipe makes a lot, but it will freeze well should you decide against grazing over leftovers for a few days, and it's certainly worth making extra if you are going to go to all the trouble of making lasagna in the first place.
Provided by teekie
Categories Chicken
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a medium saucepan, cook onion in butter until tender.
- Stir in cornstarch, basil, garlic powder and nutmeg.
- Add milk all at once.
- Cook and stir until thickened and bubbly; stir in spinach.
- In medium bowl, stir in together Ricotta and egg.
- Add mozzarella and half of parmesan; mix well.
- Preheat oven to 350 degrees.
- Arrange three of the uncooked lasagna pieces in bottom of a greased 12x7 rectangular baking dish.
- Top with half of spinach mixture, half the cooked chicken and half the Ricotta mixture.
- Repeat layers.
- Top with remaining Parmesan cheese.
- Now tent the baking dish with foil and seal well (you don't want the foil touching the top of the lasagna). Bake for 60 minutes or until mixture is bubbly.
- Let stand 10 minutes (with this method you will never need to precook lasagna noodles again) Enjoy!
CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA
Steps:
- Melt the butter in a large saucepan over medium heat. Add the mushrooms and cook, stirring often until the mushrooms are browned and most of the liquid has evaporated, about 5 to 7 minutes. Add the onions and garlic to the pan and saute until soft and translucent, 3 to 4 minutes. Add the flour and cook, stirring with a wooden spoon, to make a light roux, about 2 minutes. Whisking constantly, slowly add the milk and continue to cook, stirring occasionally until thickened, 5 minutes. Add 1 1/2 teaspoons of the salt, pepper, nutmeg, spinach and 1 1/2 cups of the Parmesan and cook, stirring, until thickened, about 2 minutes. Remove from the heat. Place a piece of plastic wrap directly on the surface of the bechamel sauce until ready to assemble the lasagna.
- Set a large, 12-inch saute pan over medium heat and add the olive oil. Season the chicken with the Essence and remaining 1/2 teaspoon of kosher salt and place in the hot pan. Sear the chicken, stirring occasionally, until golden brown and cooked through, about 4 to 5 minutes. Transfer to a plate to cool and set aside. When cool, cut into bite size pieces.
- Preheat the oven to 375 degrees F.
- Coat a 9 by 13 by 3-inch casserole with olive oil, and spread about 1/2 cup of the bechamel sauce on the bottom of the dish. Lay 3 sheets of pasta across the bottom of the dish and spread 3/4 cup of the bechamel sauce over the pasta. Sprinkle 1/4 of the chicken over the bechamel sauce, then sprinkle with 1/4 cup of the remaining Parmesan. Lay another 3 sheets of pasta over the chicken. Repeat 2 additional times with the remaining bechamel sauce, chicken, Parmesan, and pasta, ending with a layer of pasta covered with bechamel sauce. Sprinkle the remaining 1/2 cup of Parmesan over the bechamel sauce and scatter the butter pieces over the top. Place the casserole on a parchment paper-lined baking sheet and bake, uncovered, until bubbly and well browned, about 45 minutes. Remove from the oven and allow to cool for at least 20 minutes before serving.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.
CHICKEN SPINACH LASAGNA
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, combine the spinach, chicken, Cheddar, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise. Put a layer of noodles in the bottom of a greased 9-by-13-by-2-inch casserole dish. Spread half of the spinach mixture over the noodles. Put another layer of noodles over the mixture and cover with the remaining spinach mixture. Sprinkle the Parmesan over the casserole. Then sprinkle the pecans on top. Bake for 1 hour. Let the casserole sit for 15 minutes before serving.
SPINACH-LASAGNA CASSEROLE
You're steps ahead to dinner with a skillet-easy lasagna--no layering or noodle precooking required! Hamburger Helper® dinner mix is the secret. Bonus, there's a green veggie tucked in, too!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 7
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Rinse spinach with cold water to separate; drain thoroughly. In small bowl, mix mozzarella, cottage and Parmesan cheeses.
- In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix beef mixture, spinach, uncooked Pasta, Sauce Mix and hot water. Spoon cheese mixture evenly over top.
- Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly.
Nutrition Facts : Calories 290, Carbohydrate 22 g, Cholesterol 55 mg, Fiber 1 g, Protein 22 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1/2 g
CHICKEN AND SPINACH ALFREDO LASAGNA
A different, yet wonderful twist on normal lasagna!
Provided by Sue
Categories World Cuisine Recipes European Italian
Time 2h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
- In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
- Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
- Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/3 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
- Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.
Nutrition Facts : Calories 591.3 calories, Carbohydrate 22 g, Cholesterol 159.5 mg, Fat 43.7 g, Fiber 1.5 g, Protein 28.7 g, SaturatedFat 23 g, Sodium 846.8 mg, Sugar 2.4 g
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
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.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
CHICKEN, SPINACH, MUSHROOM, & CHEESE LASAGNA CASSEROLE
Basically a creamy lasagna made with chicken, chopped spinach, mushrooms & cheese. You can prepare this in a deep quiche' dish by breaking up the noodles if you want a more formal presentation.
Provided by BlondieItaliana
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Drain spinach well, pressing between paper towels.
- Melt butter in a large saucepan over medium-high heat; add chicken and mushrooms, and onion. Sauté 10 minutes or until chicken is done and mushrooms are tender. Remove from heat. Stir in cream cheese, spinach, soup, and remaining ingredients, fold in cheese.
- Spoon 1/4 of chicken mixture in a lightly greased 8- x 8-inch baking dish. Arrange 2 noodles on top of mixture. Repeat layers twice; top with remaining chicken mixture. Sprinkle with Parmesan cheese.
- Bake, covered, at 350° for 45 minutes; uncover and bake 15 minutes or until bubbly.
Nutrition Facts : Calories 449.6, Fat 29.8, SaturatedFat 17, Cholesterol 121.6, Sodium 841.3, Carbohydrate 9.9, Fiber 2, Sugar 2.4, Protein 36.6
SPINACH LASAGNA WITH CHICKEN
I found this recipe on a can of Del Monte spinach. I used fresh spinach instead of the can, chicken instead of beef. It turned out to be a big lasagna, but it was very good. I made it in a 4.5 quart casserole dish. It seems like you could substitute and add a lot of things. I added some zucchini to the chicken. I also used low-fat ricotta and low-fat mozzarella.
Provided by 2bFeChef
Categories Chicken
Time 35m
Yield 1 cup, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Cook and shred chicken.
- In large skillet mix shredded chicken, zucchini, diced tomatoes and tomato sauce, heat until warm (and zucchini is tender). Salt and pepper to taste.
- Cook lasagna noodles according to package directions.
- Mix spinach with ricotta cheese.
- In large casserole dish start with 3 noodles, 1/3 of spinach mix, 1/3 of chicken mix, 1/3 of mozzarella cheese. Repeat these layers two more times.
- Cook at 350 for 25-30 minutes or until heated through.
Nutrition Facts : Calories 566.6, Fat 30, SaturatedFat 15.6, Cholesterol 116.4, Sodium 905.9, Carbohydrate 38, Fiber 4.1, Sugar 5.3, Protein 37.1
CHICKEN LASAGNA WITH SPINACH
My boyfriend and I love chicken lasagna with spinach. I never could find the "one" recipe that I really liked. I have a habit of gathering 3 or 4 different recipes and mixing them up to create my own. I have made this with and without chicken, either way it is wonderful.
Provided by Crystal
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 16
Number Of Ingredients 21
Steps:
- Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
- While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
- Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
- Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
- Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
- Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
- Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.
Nutrition Facts : Calories 567.7 calories, Carbohydrate 31.8 g, Cholesterol 126.1 mg, Fat 36.3 g, Fiber 2.4 g, Protein 30.4 g, SaturatedFat 21.7 g, Sodium 733.7 mg, Sugar 2.4 g
CHICKEN SPINACH LASAGNA CASSEROLE
This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!
Provided by MARIA MAC
Categories One Dish Meal
Time 1h15m
Yield 8-12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
- Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
- Spread half of the spinach mixture over noodles.
- Place another layer of noodles on top and cover with remaining spinach mixture.
- Sprinkle parmesan cheese, then pecans on top.
- Bake for 1 hour.
Nutrition Facts : Calories 530.4, Fat 36.6, SaturatedFat 13.9, Cholesterol 84.4, Sodium 1036.2, Carbohydrate 24.9, Fiber 3.3, Sugar 4.3, Protein 27.6
CHICKEN MARSALA LASAGNA
I love Chicken Marsala, but most recipes do not serve a crowd. This version is one I invented and make enough for 12 people. -Debbie Shannon, Ringgold, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Cook noodles according to package directions; drain. Meanwhile, mix 2 teaspoons Italian seasoning and salt; sprinkle over chicken breasts. In a large skillet, heat oil over medium-high heat. Add chicken; saute until no longer pink. Remove and keep warm., In same skillet, cook onion in butter over medium heat 2 minutes. Stir in mushrooms; cook until tender, 4-5 minutes longer. Add garlic; cook and stir 2 minutes., Stir in broth, 1/2 cup wine and pepper; bring to a boil. Mix cornstarch and remaining wine until smooth; stir into pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in ham and chicken., Preheat oven to 350°. Combine ricotta cheese, spinach, Italian cheese blend, 3/4 cup Parmesan cheese, eggs and remaining Italian seasoning. Spread 1 cup chicken mixture into a greased 13x9-in. baking dish. Layer with 3 noodles, about 3/4 cup chicken mixture and about 1 cup ricotta mixture. Repeat layers 3 times., Bake, covered, 40 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting. Freeze option: Cool unbaked lasagna; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Cover lasagna with foil; bake as directed until heated through and a thermometer inserted into the center reads 165°, increasing time to 45-50 minutes. Sprinkle with remaining Parmesan cheese. Bake, uncovered, until casserole is bubbly and cheese is melted, 10-15 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 388 calories, Fat 20 g fat (12 g saturated fat), Cholesterol 107 mg cholesterol, Sodium 749 mg sodium, Carbohydrate 27 g carbohydrate, Fiber 2 g fiber, Protein 24 g protein.
SPINACH LASAGNA I
If you like spinach, you'll like this one. Enjoy!
Provided by Karen
Categories World Cuisine Recipes European Italian
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook the noodles according to package directions. Drain. Saute the onion and garlic in the olive oil, adding water as needed to keep from sticking.
- Combine the ricotta, tofu, Parmesan cheese, spinach, egg whites, black pepper, parsley, and sauteed onion and garlic. Mix well.
- Spray a 9 x 13 inch casserole dish with cooking spray. Arrange a layer of cooked noodles on the bottom. Top with 1/3 each of the ricotta mixture, the mozzarella and the tomato sauce. Repeat layers twice more, ending with tomato sauce. Cover with foil.
- Cover with foil and bake for 40 minutes. Remove foil and bake 10 to 15 more minutes.
Nutrition Facts : Calories 421.5 calories, Carbohydrate 38.9 g, Cholesterol 37.8 mg, Fat 17.6 g, Fiber 6.9 g, Protein 32.3 g, SaturatedFat 7.2 g, Sodium 1313.2 mg, Sugar 9.6 g
CHICKEN & SPINACH LASAGNAS
Homemade noodles and the ease of rotisserie chicken make this yummy lasagna with spinach and fontina a real crowd pleaser. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a small bowl, whisk the first six ingredients. On a clean work surface or in a large bowl, mix all-purpose and semolina flours; form into a mound. Make a large well in the center. Pour egg mixture into well. Using a fork or fingers, gradually mix flour mixture into egg mixture, forming a soft dough (dough will be soft and slightly sticky)., Lightly dust work surface with flour; knead dough gently five times. Divide into six portions; cover and let rest 30 minutes., In a large bowl, combine the first six filling ingredients; stir in 1-1/2 cups fontina cheese. Grease six individual 12-oz. au gratin dishes; place on baking sheets. Preheat oven to 350°., Fill a Dutch oven three-fourths full with salted water; bring to a boil. On a floured surface, roll each portion into a 20x4-in. rectangle, dusting dough with additional flour as needed., Add one noodle to boiling water; cook 1-2 minutes or until al dente. Place one-fifth of the noodle in bottom of a prepared dish; top with a scant 1/4 cup chicken mixture. Fold noodle back to cover filling; repeat three times, topping and folding the noodle each time. Repeat with remaining noodles and filling., Sprinkle lasagnas with remaining fontina cheese. Bake, covered, 30-35 minutes or until heated through. If desired, sprinkle with Parmesan cheese and additional thyme.
Nutrition Facts : Calories 511 calories, Fat 23g fat (10g saturated fat), Cholesterol 214mg cholesterol, Sodium 614mg sodium, Carbohydrate 36g carbohydrate (2g sugars, Fiber 2g fiber), Protein 38g protein.
CHEESY CHICKEN AND SPINACH LASAGNA
Hamburger Helper® gives you a jump start on this mouthwatering Italian favorite.
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 8
Steps:
- Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
- Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
- Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).
Nutrition Facts : Calories 320, Carbohydrate 35 g, Cholesterol 85 mg, Fiber 2 g, Protein 27 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1060 mg
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