Lasagna With Chicken And Peppers Recipes

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LASAGNA WITH CHICKEN AND PEPPERS



Lasagna with Chicken and Peppers image

Make and share this Lasagna with Chicken and Peppers recipe from Food.com.

Provided by Charity Lomax

Categories     One Dish Meal

Time 6h45m

Yield 30 serving(s)

Number Of Ingredients 24

6 red bell peppers
6 yellow bell peppers
15 cups canned Italian plum tomatoes
1 tablespoon fresh herb (savory, sage thyme or rosemary. minced)
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup olive oil
salt & freshly ground black pepper
4 onions
4 cloves garlic
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh basil, chopped
6 lbs boneless skinless chicken breasts
salt & freshly ground black pepper
1/2 lb prosciutto, sliced
1/2 lb butter
2 tablespoons olive oil
3/4 cup white flour
6 cups chicken stock
2 cups heavy cream
4 lbs fresh spinach lasagna noodles or 3 lbs dried lasagna pasta
1/2 lb parmesan cheese (about 1 2/3 cups grated)
2 lbs Fontina cheese

Steps:

  • For pepper sauce: halve and seed the peppers and cut into 1/2 inch dice.
  • Seed and chop the tomatoes, reserving 1 cup of juice.
  • Mince 1 tablespoon herbs.
  • For both the pepper and chicken sauce, mince the 8 onions, 8 cloves garlic.
  • Chop 2 cup parsley and 1/2 cup basil.
  • For the pepper sauce, heat olive oil in large frying pan.
  • Add half of the onions and pepper and cook until soft, aobut 15 mins.
  • Add the tablespoon of minced herbs and half of the garlic, parsley, basil and cook about 2 mins.
  • Add tomatoes and reserved 1 cup juice and cook until most of the liquid had evaporated, about 15 mins.
  • Season to taste.
  • The pepper sauce can be made one week ahead.
  • For chicken sauce, trim the chicken breasts of fat and connective tissue and season with salt and pepper.
  • Cut the prosciutto in 1/2 inch pieces.
  • Heat 4 tablespoons of the butter in a large frying pan over medium heat.
  • Sear the chicken about 2 minutesa side until well browned, cooking in batches to avoid overcrowding.
  • Reduce heat, return all chicken to pan and simmer until barely cooked through, about 10 minutes.
  • Remove from pan and cool.
  • Cut chicken into 1/2 inch dice.
  • In the same frying pan, heat 1 tablespoon of olive oil over medium heat and briefly saute ham and remaining garlic, parsley and basil until fragrant, about 2 minutes.
  • Add to chicken.
  • In the same pan used to cook the chicken and ham, heat remaining 6 oz of butter and 1 tablespoon of olive oil.
  • Add the remaining onions and peppers.
  • Saute until soft, about 5 minutes.
  • Whisk in flour and cook for 4 minutes over low heat, stirring constantly.
  • Whisk in chicken stock and bring to a boil.
  • Reduce heat and simmer for 10 minutes.
  • Add the chicken mixture and heavy cream and season to taste with salt and pepper.
  • Chicken sauce can be made several days ahead.
  • Boil the spinach noodles according to package directions and cook until tender.
  • If using fresh, cook in batches for about 2 minutes a batch.
  • Remove lasagne to a large bowl of cold water to stop the cooking, then to a damp towel.
  • Grate parmesan and fontina cheeses.
  • Butter four 9 by 13 inch lasagna pans or large oval pans.
  • Pour a layer of hte pepper sauce into each pan.
  • Put a layer of lasagna noodles on top of the sauce, overlapping slightly.
  • Add a layer of the chicken sauce, then a layer of the cheeses, and another layer of pasta.
  • Repeat the process 3 more times ending with the pepper sauce and cheeses.
  • Cover with foil.
  • Lasagne at this point can be made a day ahead.
  • Cooking and serving: Heat oven to 375 F.
  • Bake lasagne in a preheated oven until cooked through, about 45 mins.
  • Allow lasagne to rest for 15 mins.
  • before cutting and serving.

CHICKEN LASAGNA



Chicken Lasagna image

Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 14

1 medium onion, chopped
1/2 cup chopped green pepper
3 tablespoons butter, melted
6 ounces fresh mushrooms, sliced
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
1/3 cup fat-free milk
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon dried basil
2-1/2 cups cubed cooked chicken
8 ounces reduced-fat process American cheese, cubed
1-1/2 cups fat-free cottage cheese
1/2 cup grated Parmesan cheese, divided
9 lasagna noodles, cooked and drained
2 teaspoons minced fresh parsley

Steps:

  • In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges

CHICKEN LASAGNA I



Chicken Lasagna I image

A good chicken lasagna recipe from my husband's grandmother. She served it with a tossed salad and light desert.

Provided by Karen

Categories     Main Dish Recipes     Pasta     Chicken

Yield 8

Number Of Ingredients 12

18 lasagna noodles
1 ½ cups cottage cheese, creamed
3 cups diced, cooked chicken meat
2 cups shredded Cheddar cheese
½ cup grated Parmesan cheese
½ cup chopped onions
½ cup chopped green bell pepper
½ cup chopped red bell pepper
1 ½ cups sliced mushrooms
4 tablespoons butter
1 (10.75 ounce) can condensed cream of chicken soup
⅓ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8 to 10 minutes or until al dente; drain.
  • In a saucepan melt the butter and saute the onions, green peppers, red peppers, mushrooms. Add chicken soup and milk; cook until smooth.
  • In a 9x13 inch baking dish, layer noodles, cooked chicken, soup mixture and cheeses. Alternate until gone. Bake in a preheated oven for 45 minutes.

Nutrition Facts : Calories 554.8 calories, Carbohydrate 46.8 g, Cholesterol 98.9 mg, Fat 24.3 g, Fiber 2.4 g, Protein 37.5 g, SaturatedFat 13.3 g, Sodium 748.2 mg, Sugar 4 g

CHICKEN CHEESE LASAGNA



Chicken Cheese Lasagna image

This creamy pasta dish gives an old favorite a new twist! Three cheeses and chicken blended with the fresh taste of spinach make it a real crowd-pleaser. Try it served with a green salad and a light dessert. - Mary Ann Kosmas, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 17

1 medium onion, chopped
1/2 cup butter, cubed
1 garlic clove, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1-1/2 cups 2% milk
4 cups shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon white pepper
2 cups ricotta cheese
1 tablespoon minced fresh parsley
9 lasagna noodles, cooked and drained
2 packages (10 ounces each) frozen spinach, thawed and well drained
2 cups cubed cooked chicken

Steps:

  • In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.

Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 87mg cholesterol, Sodium 830mg sodium, Carbohydrate 25g carbohydrate (6g sugars, Fiber 2g fiber), Protein 28g protein.

LASAGNA-STUFFED PEPPERS



Lasagna-Stuffed Peppers image

With only half a lasagna noodle per serving, this is sure to satisfy a lasagna craving for those watching their carb intake. Serve with a salad for a complete meal. Leftovers hold up nicely.

Provided by Soup Loving Nicole

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 1h

Yield 8

Number Of Ingredients 12

4 lasagna noodles
4 large green bell peppers, halved and seeds and veins removed
19 ounces mild Italian sausage (such as Johnsonville®)
1 small onion, chopped
1 (15 ounce) can tomato sauce
1 clove garlic, minced
½ teaspoon dried oregano
½ cup ricotta cheese
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Cut each noodle into 4 equal pieces.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a large baking sheet with aluminum foil; place bell pepper halves on top.
  • Bake in the preheated oven until peppers soften, about 20 minutes.
  • While peppers bake, heat a large skillet over medium-high heat. Cook sausage and onion until browned, about 8 minutes. Add tomato sauce, garlic, and oregano and bring to a simmer. Simmer until thickened, about 5 minutes more.
  • Remove peppers from oven and pour off any excess liquid. Leave oven on.
  • Whisk ricotta cheese, egg, Parmesan cheese, and basil together in a small mixing bowl. Layer each bell pepper half with 2 tablespoons sausage mixture, 1 noodle piece, and 1 tablespoon ricotta mixture. Repeat layers and sprinkle mozzarella cheese on top of each pepper. Place stuffed peppers on the baking sheet.
  • Bake stuffed peppers in the preheated oven until cheese is browned and bubbly, about 25 minutes.

Nutrition Facts : Calories 303.4 calories, Carbohydrate 19.6 g, Cholesterol 61.2 mg, Fat 17.3 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 7 g, Sodium 964.4 mg, Sugar 5.5 g

ROASTED RED PEPPER AND CHICKEN LASAGNA



Roasted Red Pepper and Chicken Lasagna image

The sauce for this lasagna is stolen from Recipe #236876, except I nixed the salt due to dietary needs.

Provided by cookin from scratch

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

2 boneless skinless chicken breasts
4 red bell peppers
1 lb whole wheat lasagna noodles
1 tablespoon extra virgin olive oil
1 garlic clove, pressed
1 cup parmigiano-reggiano cheese, grated
1 cup 1% low-fat milk
1 cup plain low-fat yogurt
fresh ground pepper

Steps:

  • Roast red peppers (see Recipe #18589 for instructions).
  • Boil lasagna noodles according to package directions.
  • Steam chicken, cut into thin pieces.
  • Cook olive oil and garlic in a large skillet at medium heat for about 1 minute.
  • Add half the chicken chicken and 1/2 cup cheese and toss well.
  • Add milk, stir and raise to medium high heat for about 2 minutes.
  • To prevent curdling, mix yogurt with the rest of the chicken pieces in a separate bowl.
  • Turn off heat, return mixture to skillet and mix well.
  • In lasagna pan, layer chicken and sauce, roasted red peppers, and noodles.
  • Top with remaining 1/2 cup of cheese.
  • Bake at 350 just until hot.

MEXICAN CHICKEN-AND-POBLANO LASAGNA



Mexican Chicken-and-Poblano Lasagna image

Provided by Food Network

Time 1h30m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons vegetable oil, plus more for greasing the baking dish and frying the tortillas
3 boneless, skinless chicken thighs, cut into 1/4-inch strips
Kosher salt
2 poblano chiles, halved, stemmed, seeded and cut into 1/4-inch strips
2 medium tomatoes, chopped
2 cloves garlic, thinly sliced
12 small corn tortillas
3 1/2 cups Sargento Fine Cut Shredded 4 Cheese Mexican blend (14 ounces)
1/2 cup grated Parmesan
1/2 cup sour cream
2 cups shredded romaine lettuce
2 radishes, thinly sliced
Special equipment: an 8-inch square baking dish

Steps:

  • Preheat the oven to 350 degrees F. Brush the inside of an 8-inch square baking dish with oil. Toss the chicken with 1/2 teaspoon salt in a medium bowl. Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add the chicken, and cook, undisturbed, until it begins to brown in spots, about 2 minutes. Add the poblanos, tomatoes and 1/2 teaspoon salt, and cook, stirring frequently, until the chicken is cooked through, the peppers are crisp-tender and the tomatoes are saucey, 5 to 6 minutes. Remove the skillet from the heat, and stir in the garlic. Transfer the chicken, vegetables and juices to a medium bowl to cool. Wipe out the skillet, add enough oil to just cover the bottom and heat over medium heat. Once the oil begins to shimmer, add 3 of the tortillas, and fry until they are hot but still pale, about 10 seconds per side. Remove the tortillas to a baking sheet and sprinkle with salt. Fry the remaining tortillas in 3 batches of 3, adding and heating oil as needed between batches. Cover the bottom of the prepared baking dish with 4 overlapping tortillas. Top with half the chicken-poblano mixture, sprinkle with 1 cup of the cheese blend and 1/4 cup of the Parmesan and dollop with 1/4 cup of the sour cream. Top with 4 more overlapping tortillas, the remaining chicken-poblano mixture, 1 cup of the remaining cheese blend and the remaining 1/4 cup each of Parmesan and sour cream. Top with the remaining tortillas and 1 1/2 cups shredded blend. Cover the dish loosely with foil, and bake until the lasagna is hot and the cheese is melted, about 25 minutes. Remove the foil, and bake for 5 minutes more. Let rest for a few minutes. Cut into 4 squares, place on 4 serving plates and divide the romaine and radishes among the plates.

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