Chicken Prosciutto Lasagna Recipes

CHICKEN-PROSCIUTTO LASAGNA

Steps:

• Heat oven to 350°F. Cook noodles as directed on package. Drain.
• Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Heat 1 tablespoon of the oil in 12-inch nonstick skillet over medium-high heat until hot. Add chicken and onion; cook 6 to 8 minutes or until chicken is no longer pink in center, stirring occasionally. Stir in prosciutto, pasta sauce and 2 tablespoons of the basil; mix well. Set aside.
• Heat remaining tablespoon oil in medium skillet over medium-high heat until hot. Add bell peppers; cook 3 to 4 minutes or until tender, stirring occasionally. Stir in tomato sauce. Reduce heat; simmer 10 minutes or until slightly thickened. Stir in parsley and remaining 2 tablespoons basil.
• Spoon about 1/2 cup chicken mixture evenly in bottom of sprayed baking dish. Top with 4 cooked noodles, overlapping as necessary. Top with about half of tomato mixture. Sprinkle with 1 cup of the fontina cheese. Layer half of remaining chicken mixture, 4 noodles, remaining tomato mixture and remaining 1 cup fontina cheese. Top with remaining 4 noodles, remaining chicken mixture and Parmesan cheese. Cover with foil.
• Bake covered at 350°F. for 45 minutes.
• Uncover baking dish; bake an additional 15 to 20 minutes or until bubbly and thoroughly heated. Let stand 10 minutes before serving.

CHICKEN LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

CHICKEN AND MUSHROOM LASAGNA

Steps:

• Heat the olive oil in a large pan. Add garlic, onion, and mushrooms. Cook, stirring frequently, for 6 mins. Add the ground chicken, chicken liver, and prosciutto and cook over a low heat for 12 mins, until the meat has browned. Stir the Marsala wine, tomatoes, basil and tomato paste into the pan and cook for 4 mins. Season to taste with salt & pepper, cover, and simmer for 30 mins. Uncover the pan, stir, and simmer for another 15 mins. Arrange sheets of lasagna over the base of a greased over proof dish - spoon a layer of chicken and mushroom sauce over lasagna, then a layer of béchamel sauce. Repeat process until dish is full. Finish with a layer of béchamel sauce. Sprinkle with cheese and bake in pre-heated oven at 375 degrees for 35 minutes until golden brown. Serve