Julies Cheesy Chicken Lasagna Recipes

JULIE'S CHEESY CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
• Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes.
• Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients.
• Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.

THE ULTIMATE LASAGNA

Steps:

• Heat a large skillet with some olive oil
• Add the onions and cook for 4-5 minutes or until translucent.
• Add the chili flakes, fresh basil, and fresh garlic and cook until fragrant.
• Add the beef to the skillet crumbling it with your fingers or break it up using a wooden spoon.
• Brown the beef completely and then season with dried oregano, salt, and pepper.
• Add the san Marzano tomatoes and break them up.
• Add about 1 cup of water (optional), red wine, and season with salt and pepper.
• Cover and simmer the meat sauce over low heat for 2 hours or until the beef is fork tender.
• Once the sauce is almost done, get started on the béchamel sauce.
• In a medium saucepan, melt some butter.
• Add the all-purpose flour and whisk over high heat.
• Cook for about 1 minute and then add the cold milk and whisk.
• Cook the sauce for about 10 minutes over medium heat, stirring occasionally.
• Grate some fresh nutmeg and then turn the heat off.
• Add the parmesan cheese and the 4 cheese Italian blend.
• Season with salt and pepper and set aside.
• Preheat oven to 375 degrees.
• Ladle some meat sauce on a 9x13 baking dish then place a layer of lasagna noodles.
• Ladle some meat sauce over the lasagna noodle, then a layer of béchamel sauce, layer with fresh mozzarella and then repeat steps until you reach the top of the baking dish.
• Add some fresh basil in the final layer and then cover with shredded mozzarella, if desired.
• Cover with aluminum foil and bake for 30 minutes.
• Remove the aluminum foil and cook for an additional 15 minutes.
• Let the lasagna sit for a minimum of 20 minutes, serve and enjoy!

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.