Chicken Spinach Alfredo Lasagna Recipes

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CHICKEN, MUSHROOM AND SPINACH ALFREDO LASAGNA



Chicken, Mushroom and Spinach Alfredo Lasagna image

Provided by Food Network

Categories     main-dish

Yield 6 to 8 servings

Number Of Ingredients 24

8 tablespoons (1 stick) unsalted butter
1 pound button mushrooms, thinly sliced
1 cup finely chopped yellow onion
3 tablespoons minced garlic
1/2 cup all-purpose flour
7 cups milk
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon freshly grated nutmeg
1 pound spinach, stemmed, washed, blanched and roughly chopped
3 cups grated Parmesan
2 tablespoons olive oil, plus more for coating casserole dish
2 pounds boneless skinless chicken breast
1 tablespoon Essence, recipe follows
1 pound oven-ready lasagna sheets
1 tablespoon butter, cut into 8 pieces
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

SPINACH ALFREDO LASAGNA



Spinach Alfredo Lasagna image

This casserole relies on a jar of store-bought Alfredo sauce to make it different from traditional tomato-based lasagnas. I came up with this recipe after eating a similar dish at a favorite Italian restaurant. While I'm browning the sausage, I soak the noodles in hot water instead of boiling them. It saves time and the dish turns out great. -Beth Stephas, Eagle Grove, Iowa

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 10 servings.

Number Of Ingredients 11

12 ounces uncooked lasagna noodles
1 pound bulk pork sausage
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 jar (15 ounces) Alfredo sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg
2 cups shredded cheddar cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese

Steps:

  • Soak the noodles in hot water for 15 minutes. , Meanwhile, in a large skillet, cook the sausage over medium heat until no longer pink. Drain noodles; set aside. Drain sausage; add the spinach, Alfredo sauce, salt and pepper. , In a small bowl, combine the egg and cheddar, ricotta and Parmesan cheeses. In an ungreased 13x9-in. baking dish, layer a third of the sausage mixture, noodles and cheese mixture. Repeat layers twice. Sprinkle with mozzarella cheese. , Cover and bake at 350° for 45 minutes. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 490 calories, Fat 29g fat (17g saturated fat), Cholesterol 104mg cholesterol, Sodium 828mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 25g protein.

CHICKEN ALFREDO LASAGNA RECIPE



Chicken Alfredo Lasagna Recipe image

This is an easy chicken alfredo lasagna recipe with a tasty Alfredo sauce with Spinach that will please everyone in your house!

Provided by Gav

Categories     Mains

Time 1h10m

Number Of Ingredients 19

3 skinned chicken breasts, diced into inch sized pieces (fat and sinew removed)
3 or 4 garlic cloves, finely chopped
6 pieces streaky bacon
1 small onion, finely chopped
1 shallot, finely chopped
Salt and pepper
1 bunch of fresh parsley, finely chopped
Olive oil
50g butter
2-3 tbsp flour
8-12 lasagna sheets, depending on size of lasagne dish
Bunch of spinach leaves
100 g Mozzarella cheese, grated
100 g medium white cheddar cheese, grated
400ml milk
½ Oxo chicken stock cube
1 tsp nutmeg
125ml double cream
Parmesan cheese, finely grated to serve up

Steps:

  • Pre-heat your oven to 180C.
  • The important thing with lasagne is to make sure the pasta gets properly cooked. The trick is to make sure all the pasta is immersed in sauce, otherwise you may get some hard crispy bits - or if you really want to be sure, then you can pre-cook it. It's up to you but I will describe the first method using uncooked pasta sheets.
  • First of all fry the bacon until it is crispy and remove from pan. While bacon is cooking, slice the chicken breasts in half, lengthways so they are half as thick, and season both sides with salt and pepper.
  • When the bacon is cooked, then fry the chicken in the olive oil on both sides, in batches if need be, until browned. Add the shallot to the pan and cook without burning. Remove chicken and shallot from pan when done and let cool for a few minutes. When it has cooled cut the chicken pieces into inch size pieces, and the bacon into small pieces.
  • Then make the sauce: first cook the onion and garlic in some butter and then add the flour and mix. Then add the milk slowly, stirring all the time. After a while the sauce will be bubbling and getting thicker. Then add the cheddar cheese to make a nice cheesy sauce. Finally you add the cream, nutmeg, ½ stock cube and parsley, stirring well to finish off the sauce.
  • You need to have enough sauce to cover the contents of your lasagne, so make sure you make enough to suit. If you have too little sauce, then add a bit more milk. When the sauce is ready you can start to construct your lasagne.
  • Start with a properly sized ceramic lasagne dish, say 15 cm x 28 cm. Put a layer of sauce on the bottom. Then add the lasagne sheets, making sure to embed them such that they float upon the sauce. Do not let the pasta overlap, or it may not cook properly. Add a layer of chicken pieces, the fried shallot, the chopped bacon, and spinach leaves (having first removed the stalks), until you have covered the pasta. Sprinkle half of the mozzarella on the layer. Then pour some sauce on top to cover the layer. Add another layer of pasta. Then another layer with the rest of the chicken and spinach leaves. Finally, pour the remaining sauce to cover the entire contents. Then sprinkle the top with the rest of the mozzarella.
  • Cook in the oven for 40 minutes until cheese is browned and pasta is cooked.

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. -Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 12 servings.

Number Of Ingredients 13

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

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.

Nutrition Facts : Calories 421 calories, Fat 25g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 688mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

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

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
¼ cup butter
1 tablespoon olive oil
½ large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

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

LASAGNA ALFREDO



Lasagna Alfredo image

Lasagna Alfredo with chicken, ricotta and spinach. So good that my family requests it at least once a week. Serve with diced tomato as a garnish.

Provided by Sybil Gregory

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 8

Number Of Ingredients 7

1 (16 ounce) package lasagna noodles
1 (10 ounce) package frozen chopped spinach
3 cooked, boneless chicken breast halves, diced
2 (16 ounce) jars Alfredo-style pasta sauce
4 cups shredded mozzarella cheese
2 pints ricotta cheese
salt and ground black pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
  • In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
  • In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
  • Bake 50 to 60 minutes, until top is brown and bubbly.

Nutrition Facts : Calories 954.2 calories, Carbohydrate 56.5 g, Cholesterol 157 mg, Fat 57.7 g, Fiber 2.7 g, Protein 55.2 g, SaturatedFat 26.7 g, Sodium 1763.8 mg, Sugar 6.8 g

WHITE CHICKEN LASAGNA



White Chicken Lasagna image

This White Chicken Lasagna is rich, satisfying, comforting, flavorful and boasts towering layers for the ultimate flavor and texture. It's loaded with three layers of pasta, homemade chicken Alfredo sauce, creamy ricotta (with a secret trick) spiked with spinach and artichokes, and gooey mozzarella cheese. Every bite is a creamy, dreamy, cheesy thrill. I've included everything you need to know about how to make this Chicken Lasagna recipe, how to make ahead and how to freeze. Your search for the BEST Chicken Alfredo Lasagna stops here!

Provided by Jen

Categories     Main Course

Time 1h50m

Number Of Ingredients 20

15 classic lasagna noodles (NOT no-boil)
1 pound shredded mozzarella ((4 cups))
5 tablespoons unsalted butter ((may sub half olive oil))
8 garlic cloves (minced)
1/3 cup all-purpose flour
2 cups low sodium chicken broth
3 cups half and half
1 tsp EACH onion powder, dried parsley, dried basil, dried oregano, salt
1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
2 cups freshly grated Parmesan cheese
3 cups shredded Rotisserie chicken
2 eggs
3 cups whole milk ricotta cheese
1 cup full fat sour cream
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil (or 1 tablespoon dried)
1/2 tsp EACH salt, pepper
1/4 teaspoon nutmeg
1 14 oz. can artichoke hearts (chopped, patted VERY DRY)
16 oz. frozen chopped spinach (thawed, patted VERY DRY)

Steps:

  • NOODLES: Place lasagna noodles into the bottom of a long pan. Pour hot tap water over the noodles until they are submerged. Let them soak while you prep the lasagna - at least 30 minutes. Agitate the noodles with your hands occasionally to prevent them from sticking together.
  • FILLING: Add all of the Ricotta Filling ingredients to a large bowl and mix until combined. Set aside.
  • Preheat oven to 350 degrees F.
  • ALFREDO SAUCE: Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
  • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), about 5 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken until well combined. Add additional milk if needed to thin.
  • ASSEMBLE: Lightly grease a deep 9x13 pan. Spread 1 cup Alfredo sauce in the bottom of the prepared pan (layer will be thin). Place 4 noodles (dried off) lengthwise and part of a 5th noodle on top to cover. Spread with 1/3 of the ricotta cheese mixture. Top with 1 cup mozzarella cheese.
  • Repeat these layers 2 more times: Alfredo sauce (use one third of remaining Alfredo per layer, about 2 cups), noodles, ricotta, and mozzarella for a total of 3 complete layers. To finish, top with remaining third Alfredo sauce and remaining mozzarella (1 cup).
  • BAKE: Cover lasagna with foil and bake in preheated oven for 30 minutes. Remove foil, and bake an additional 30 minutes or until hot and bubbly. Turn the oven to broil (550 degree F) without moving the lasagna. Broil until the top is golden in spots, about 3 minutes, watching closely so it doesn't burn. Let stand 15 minutes before slicing.

CHICKEN AND SPINACH ALFREDO LASAGNA



Chicken and Spinach Alfredo Lasagna image

This is a wonderful variation on the traditional lasagna with the added healthy benefits of spinach. I like to use whole wheat pasta and grilled chicken breast. When you can't get them to eat their spinach just serve up some of this great lasagna!

Provided by Texaspollock

Categories     One Dish Meal

Time 1h30m

Yield 9-12 serving(s)

Number Of Ingredients 13

12 cooked lasagna noodles
1 lb diced chicken breast
1 (10 ounce) package frozen spinach (thawed and squeezed dry)
2 (15 ounce) jars alfredo sauce (reserve 1 cup)
1/2 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon garlic powder
2 eggs
2 tablespoons parsley
1 1/2 cups shredded mozzarella cheese (reserve 1/2 cup)
1 1/2 cups shredded cheddar cheese (reserve 1/2 cup)
15 ounces cottage cheese
3/4 cup parmesan cheese

Steps:

  • Preheat oven to 375.
  • Cook noodles.
  • Mix diced chicken, spinach, alfredo sauce(all but 1 cup), salt, pepper, & garlic powder in a large bowl.
  • In separate bowl, combine eggs, parsley, 1 C mozzarella cheese, 1 C cheddar cheese, all cottage cheese & parmesan cheese.
  • Spray a deep 13"X 9" lasagna pan with cooking spray.
  • Layer ingredients in this order: 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, 1/2 cheese mixture, 1/3 chicken mixture, 4 noodles, and top with 1 cup reserved alfredo sauce and 1/2 cup each mozzarella and cheddar cheeses.
  • Cover with foil and bake for 1 hour.
  • Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 331.4, Fat 20.9, SaturatedFat 10.4, Cholesterol 124.1, Sodium 749.5, Carbohydrate 4.5, Fiber 1.1, Sugar 2, Protein 30.9

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

Provided by Molly Yeh

Categories     main-dish

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 16

1 large chicken breast or 2 small chicken breasts (see Cook's Note)
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
Freshly ground black pepper
1 tablespoon olive oil
6 tablespoons unsalted butter
6 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1/4 teaspoon grated nutmeg
Kosher salt and freshly ground black pepper
3 cups shredded Parmesan
9 oven-ready lasagna noodles
1/2 cup chopped fresh parsley, plus additional for garnish
12 ounces shredded mozzarella

Steps:

  • For the chicken: Preheat the oven to 350 degrees F.
  • Sprinkle the chicken breast with the Italian seasoning, salt and pepper. Heat the oil in a pan and cook the chicken on medium heat until it registers 165 degrees F in the middle, about 5 minutes on each side. Cube the chicken and set aside.
  • For the alfredo sauce: In the same pan that the chicken was cooked in, melt the butter over low heat. Add the minced garlic and cook until the garlic has softened, about 2 minutes. Add the flour and whisk until smooth. (Be careful not to brown the roux.) Add the milk and heavy cream a little at a time, making sure to whisk until smooth after each addition, and let thicken, about 5 minutes. Add the nutmeg and pepper. Whisk to combine. Turn off the heat and mix in 2 1/2 cups Parmesan. Stir until all the cheese is melted. Add salt and pepper to taste.
  • Layer 1 cup of the alfredo sauce on the bottom of a 9-by-13-inch baking pan. Add 3 lasagna noodles. Spread another cup of alfredo, a third of the chicken, a sprinkle of parsley and a quarter of the mozzarella. Then add 3 more noodles and repeat the layering two more times, ending with alfredo sauce, the remaining mozzarella and 1/2 cup shredded Parmesan.
  • Bake until browned on top, 40 to 50 minutes. Remove the lasagna from the oven and sprinkle with parsley. Let the lasagna rest for 10 minutes before cutting into it.

SPINACH-CHICKEN ALFREDO LASAGNA ROLL UPS



Spinach-Chicken Alfredo Lasagna Roll Ups image

If desired the chicken may be replaced with cooked sausage meat, also the recipe may be doubled to 16 rolls --- make certain that the cooked chicken is very finely chopped --- prep time does not include cooking the noodles, the complete recipe may be prepared and refrigerated up to 24 hours in advance --- this is very good!

Provided by Kittencalrecipezazz

Categories     Chicken

Time 55m

Yield 8 serving(s)

Number Of Ingredients 16

8 lasagna noodles, cooked, tossed with
2 tablespoons oil, to prevent sticking
3 tablespoons butter or 3 tablespoons oil
1 medium onion, finely chopped
1 tablespoon fresh minced garlic (can use less)
1 (10 ounce) package frozen chopped spinach (cooked according to package directions then hand-squeezed dry)
2 cups cooked chicken, finely chopped (can use more)
3 cups ricotta cheese
2 cups shredded mozzarella cheese (can use 1-1/2 cups if desired)
1/3 cup grated parmesan cheese
1 teaspoon seasoning salt (or to taste, or use 1/2 teaspoon white salt)
1 small egg, slightly beaten
1 pinch nutmeg (use very small pinch!)
black pepper (to taste)
2 1/2 cups prepared alfredo sauce (see Kittencal's Alfredo Sauce)
1 cup grated mozzarella cheese (or to taste)

Steps:

  • Set oven to 350 degrees F.
  • Grease an 11 x 7-inch or a 13 x 9-inch baking dish.
  • In a skillet melt butter over medium heat; add in the onions and saute stirring with wooden spoon for about 8 minutes or until lightly golden brown (adding in the garlic the last 2 minutes of cooking).
  • Add in drained spinach and saute for 2 minutes more mixing with a wooden spoon; transfer to a large mixing bowl.
  • Add in the cooked chicken, ricotta cheese, mozzarella cheese, Parmesan cheese, seasoned salt, egg and pinch nutmeg; mix with wooden spoon until well combined, then season with black pepper to taste.
  • Place the cooked noodles on a wax paper lined flat surface.
  • Evenly divide the ricotta mixute into eight scoops on to a plate.
  • Spread about half of the alfredo sauce into the bottom of the baking dish.
  • Spread one scoop onto one cooked lasagna noodle, then spread out with a spoon to cover the noodle completey.
  • Roll up starting at the short end.
  • Place seam side down on top of the sauce.
  • Repeat same method with remaining 7 noodles.
  • Sprinkle about 1 cup grated mozzarella cheese (or to taste) on top of the noodles, then drizzle the remaining alfredo sauce on top.
  • Cover with foil and bake for about 30 minutes or until hot and bubbly.

CHICKEN ALFREDO LASAGNA WITH SPINACH



Chicken Alfredo Lasagna with Spinach image

Delicious Chicken Alfredo Lasagna is the perfect change-up from the traditional red versions you are probably used to!

Provided by Nicole Johnson

Categories     Main Dish

Time 1h30m

Number Of Ingredients 23

1 box lasagna noodles, parboiled
2 pounds mozzarella cheese, shredded
6 tablespoons butter, salted
2 cloves fresh garlic, thinly sliced
1 pint heavy cream
2-3 cups parmigiano reggiano
1/2 teaspoon salt, taste final product and add additional as needed
8 ounces small curd whole milk cottage cheese
8 ounces whole milk ricotta cheese
1 egg
1 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
16 ounces frozen spinach, thawed and drained
3 tablespoons butter
1/2 cup heavy cream
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 teaspoon fresh garlic
4-5 inch chicken breasts, sliced into 1/2 strips
salt, pepper, garlic salt, onion powder
2 - 3 tablespoons olive oil

Steps:

  • Prepare the bottom of a 10x13 pan with cooking spray. Preheat oven to 325.
  • Melt butter over medium-low heat. Add garlic and cook for about 30 seconds, or until fragrant. Add heavy cream. Keep heat on medium-low, stirring frequently, until lightly bubbling.
  • Slowly add cheese while stirring. Turn heat down a bit and continue to cook until desired thickness is reached.
  • Boil your noodles until they are about 1/2 to 2/3 done, and then drain well and rinse in cold water.
  • To prepare the spinach layer, thaw and drain your frozen spinach well. I like to use a fine mesh strainer and really squeeze allllll the liquid out that I can. Once it is well-drained, place it into a medium saute pan with the butter, cream, nutmeg, salt, and garlic. Simmer over medium heat, stirring frequently, for 3-4 minutes. Remove from heat and set aside.
  • In a separate bowl, combine the cottage cheese, ricotta, parmesan, egg, and seasonings. Mix until well combined.
  • Layer the ingredients in the pan in this order: noodles, 1/2 of cottage cheese mixture, all of the spinach mixture, 1/3 of the mozzarella cheese, 1/3 of the sauce, noodles, other half of cottage cheese mixture, 1/3 of mozzarella cheese, 1/3 of the sauce mixture, noodles, the rest of the sauce, the rest of the mozzarella cheese.
  • Bake lasagna, covered, for 30-40 minutes. Remove the cover during the last 15 minutes of cooking to allow for a slight browning of the top layer.
  • Remove from oven and let sit for 15 minutes before cutting. While the lasagna is resting, liberally season the chicken with the salt, pepper, garlic salt, and onion powder. Place the olive oil in a large skillet, and heat over medium- low heat.
  • Cook slowly over medium-low heat until no pink remains.
  • Serve chicken on top of the individual pieces of lasagna.

Nutrition Facts : Calories 873 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 247 milligrams cholesterol, Fat 67 grams fat, Fiber 2 grams fiber, Protein 52 grams protein, SaturatedFat 38 grams saturated fat, ServingSize 1, Sodium 1944 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 23 grams unsaturated fat

CHICKEN ALFREDO LASAGNA



Chicken Alfredo Lasagna image

This easy Chicken Alfredo Lasagna is made with rotisserie chicken, alfredo sauce, and mozzarella cheese. This recipe will please any of your family or friends.

Provided by Dina

Categories     Dinner     Main Course     Main Dish

Number Of Ingredients 12

2 tablespoons unsalted butter
2 garlic cloves (minced)
1 cup onion (chopped)
10 ounces fresh baby spinach
4 cups heavy cream
1 1/2 cup grated parmesan cheese
15 ounces ricotta cheese
1/4 teaspoons black pepper
1 1/2 teaspoons salt
3 cups shredded rotisserie chicken
15 cooked lasagna noodles
3 cups shredded mozzarella cheese

Steps:

  • Heat a large skillet to medium-high and add 2 tablespoons of butter along with 2 minced garlic cloves and 1 cup of chopped onion. Cook the onion until it becomes translucent.
  • Now add 10 ounces of fresh spinach and stir until the spinach wilts.
  • Then add in 4 cups of heavy cream, 1 ½ cup of grated Parmesan, 15 ounces ricotta cheese, ¼ teaspoons black pepper, 1 ½ teaspoons salt, and 3 cups of shredded rotisserie chicken.
  • Once the heavy cream comes to a slight simmer, remove it from the heat.
  • In a 9 x 13 inch deep baking dish add a large spoonful of the chicken Alfredo mixture to coat the bottom of the pan then begin adding in your cooked lasagna noodles. I was able to squeeze in about 5 noodles.
  • Now add a generous amount of your chicken Alfredo mixture on top of the lasagna noodles and sprinkle on one-third of the shredded mozzarella cheese.
  • Repeat layering the lasagna noodles, chicken Alfredo, and shredded mozzarella until all 15 of your lasagna noodles are assembled. Now cover the lasagna with foil and bake at 350 degrees Fahrenheit for 35-35 minutes. Then broil uncovered for 2-3 minutes to brown the cheese.

Nutrition Facts : Calories 672 kcal, Carbohydrate 30 g, Protein 30 g, Fat 49 g, SaturatedFat 29 g, Cholesterol 192 mg, Sodium 836 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHICKEN LASAGNA



Chicken Lasagna image

A delicious chicken lasagna with a creamy cheese sauce is a family favorite!

Provided by Holly Nilsson

Categories     Main Course

Time 1h45m

Number Of Ingredients 18

12 lasagna noodles (cooked and cooled)
4 cups cooked chicken
3 cups vegetables (cooked and cooled)
10 oz frozen chopped spinach (defrosted and squeezed dry)
2 cups cottage cheese (or ricotta cheese)
2 eggs
2 tablespoons parsley
4 cups mozzarella (divided)
⅔ cup shredded parmesan cheese (divided)
⅓ cup butter
1 onion (diced)
2 cloves garlic (minced)
¼ cup flour
2 cups milk
2 cups chicken broth
4 oz cream cheese
1 teaspoon dried basil
½ teaspoon oregano

Steps:

  • Preheat oven to 350°F.

Nutrition Facts : Calories 411 kcal, Carbohydrate 25 g, Protein 27 g, Fat 22 g, SaturatedFat 11 g, Cholesterol 102 mg, Sodium 614 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CHICKEN AND SPINACH ALFREDO LASAGNA



CHICKEN AND SPINACH ALFREDO LASAGNA image

Yield 12 Servings

Number Of Ingredients 14

1 (8 ounce) package lasagna noodles
3 cups heavy cream
2 (10.75 ounce) cans condensed cream of mushroom soup
1 cup grated Parmesan cheese
1/4 cup butter
1 tablespoon olive oil
1/2 large onion, diced
4 cloves garlic, sliced
5 mushrooms, diced
1 roasted chicken, shredded
salt and ground black pepper to taste
1 cup ricotta cheese
1 bunch fresh spinach, rinsed
3 cups shredded mozzarella cheese

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 for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water. 2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended. 3. 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. 4. 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 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce. 5. 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.

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