Lemon Chicken Lasagna Recipes

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VEGGIE LOADED WHITE CHICKEN LASAGNA



Veggie Loaded White Chicken Lasagna image

This Veggie Loaded White Chicken Lasagna recipe is packed with healthy ingredients and layered with the most delicious white sauce.

Provided by Rachel Maher

Categories     Dinner

Time 1h25m

Number Of Ingredients 20

2 cups frozen peas (thawed)
2 cups fresh spinach
2 cups ricotta cheese
1 egg
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
3 Tbsp. butter
1 onion
4 cloves garlic
1/4 cup flour
4 cups milk
4 oz. cream cheese
1 tsp. salt
1/2 tsp. pepper
2 Tbsp. lemon juice
9 oz No-boil lasagna noodles ((see note 1))
2 cups shredded chicken ((see note 2))
2 cups shredded mozzarella cheese

Steps:

  • Blend: Put all filling ingredients in a food processor. Blend/process until well combined and you've reach your desired consistency. For a chunkier filling, blend for a shorter time. For a smoother filling blend for a longer time.
  • Prep Veggies: Peel and dice the onion. Peel and mince the garlic.
  • Cook Onion: Put the butter and onion in a large deep pan over medium heat. Cook and stir until the onion has softened and becomes translucent (about 5 minutes).
  • Add Garlic: Add the garlic to the pan and cook for 1 minute. It will smell divine!
  • Add Flour: Add the flour to the pan and stir to combine. Cook for 1-2 minutes. The flour will stick to the onion and garlic and appear sticky/pasty.
  • Add Milk: Switch to a whisk if you aren't using one already. Add the milk about one cup at a time while whisking until all the milk has been added.
  • Thicken Sauce: Increase the heat to medium/high. The goal is to heat up the sauce just enough to see a little movement with a few bubbles. Continue to whisk every minute or so until the sauce has thickened. This usually takes 5-7 minutes. You will know the sauce is done when you can draw a line through the sauce on the back of a wooden spoon (see note 3).
  • Add Remaining: Once the sauce has thickened, remove the sauce from the heat. Add the cream cheese, salt, pepper and lemon juice to the sauce. Stir until the cream cheese has melted and well combined.
  • Preheat: Preheat the oven to 350°F. Grease the bottom of a 13x9 baking dish with nonstick cooking spray.
  • Assemble: Spread a thin layer of the sauce in the bottom of the baking dish. Then start the layering process! First add a single layer of lasagna noodles. Then spread 1/3 of the filling over the noodles followed by 1/3 of the shredded chicken. Next add 1/4 of the remaining sauce and 1/4 cup of mozzarella cheese. Repeat layering process two more times for a total of three layers. Lastly, top off the lasagna with a final layer of lasagna noodles following by the remaining sauce and mozzarella cheese.
  • Cook: Cover the lasagna with foil and put it in a 350°F preheated oven for 45 minutes. Remove the foil and put the lasagna back in the oven for an additional 10 minutes for a total cook time of 55 minutes.

Nutrition Facts : ServingSize 1 piece, Calories 318 kcal, Sugar 7 g, Sodium 590 mg, Fat 20 g, SaturatedFat 12 g, Carbohydrate 14 g, Fiber 2 g, Protein 20 g, Cholesterol 93 mg

THREE CHEESE CHICKEN LASAGNA



Three Cheese Chicken Lasagna image

This three cheese chicken lasagna recipe is a lighter, fresher alternative to beef lasagna. The only thing we didn't like about this, is that we couldn't stop eating it! So delicious. Creamy, cheesy and fab.

Provided by Lea Ann Brown

Categories     Main Course Chicken

Time 1h15m

Number Of Ingredients 18

1 package lasagna noodles
1 teaspoon salt
2 Tablespoons olive oil
1 pound ground chicken breast
1 large sweet onion (chopped)
1 red bell pepper (chopped)
3 cloves garlic (minced)
1 teaspoon cayenne pepper
3 pounds fresh garden tomatoes (chopped)
2 Tablespoons fresh basil
2 Cups ricotta cheese
1/2 Cup grated Parmesan cheese
1 egg
1/2 Cup chopped flat-leaf parsley
1/2 pound mozzarella cheese (shredded)
1/2 Cup milk
1/2 Cup chicken broth
Handful garlic cheese croutons (ground in a mini-chopper)

Steps:

  • Bring a large pot of water to a boil. Add lasagna noodles, and 1 teaspoon salt. Cook until almost tender, according to package directions. Drain.
  • Preheat oven to 350 degrees.
  • Oil a lasagna baking dish.
  • In a frying pan heat oil over medium heat. Add the chicken and cook until browned. Add the onion and red pepper and saute until softened, about two minutes. Stir in the garlic and cayenne pepper and cook for about 30 seconds. Add the chopped tomatoes and basil, stir well and bring to a simmer. Cook for about 5 minutes, adding the milk and chicken broth to maintain a thick soupy consistency. The amount will depend on how juicy the tomatoes are. Season with salt and pepper and remove from heat.
  • In a bowl combine ricotta, Parmesan and egg and mix well. Stir in the parsley.
  • Line the bottom of the baking dish with about 1/4 of the lasagna noodles. Spread with 1/3 of the ricotta mixture, sprinkle with 1/3 of the mozzarella, and then spoon on 1/4 of the sauce. Repeat the layering two more times, using up all the ricotta mixture and the mozzarella. Top with the remaining noodles and finally the remaining sauce. Sprinkle with ground up croutons.
  • Cover and bake until heated through and the sauce is bubbling. About 45 minutes. Remove from oven and let stand for 10 minutes. Uncover and cut into squares to serve.

Nutrition Facts : Carbohydrate 16 g, Protein 31 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 118 mg, Sodium 762 mg, Fiber 3 g, Sugar 7 g, Calories 390 kcal, ServingSize 1 serving

CHEESY CHICKEN LASAGNA



Cheesy chicken lasagna image

The cheesiest chicken lasagna layered with cheddar and mozzarella cheese, rich chicken bolognese and no-boil lasagna sheets is a dinner favorite.

Provided by Alida Ryder

Categories     Dinner

Time 1h45m

Number Of Ingredients 20

500 g (1lb) ground chicken / chicken mince
1 large onion (finely chopped)
2 celery spears (finely chopped (+- ½ cup))
2 large carrots (finely chopped (+- 1 cup))
250 g (½lb) mushrooms (finely chopped )
4 garlic cloves (minced )
1 tsp dried oregano
1 tsp Italian herbs / Italian seasoning
½ tsp chilli flakes
1 cup chopped tomatoes ((I used cherry tomatoes that were starting to soften) )
1 cup tomato puree ((passata / crushed tomatoes) )
2 tsp tomato paste
1 cup chicken stock
1 tbsp Balsamic vinegar
1 tsp sugar ((optional))
2 cups bechamel sauce / cheese sauce ((my recipe is linked) )
250 g (½lb) no-boil lasagna sheets
1 cup grated cheddar cheese
2 cups grated mozzarella cheese
½ cup Parmesan cheese

Steps:

  • Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
  • Add the vegetables and cook for 7-10 minutes or until they start to soften.
  • Add the garlic and herbs and cook for another minute before adding the chicken back in.
  • Pour in the tomatoes, stock, Balsamic and sugar.
  • Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
  • Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
  • Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
  • Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

Nutrition Facts : Calories 388 kcal, Carbohydrate 35 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 87 mg, Sodium 400 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CHICKEN FRANCAISE LASAGNA



Chicken Francaise Lasagna image

Turn a classic restaurant favorite dish into a new favorite casserole with this cheesy, Chicken Francaise Lasagna.

Provided by Carrie's Experimental Kitchen

Categories     Main Entree

Time 1h5m

Number Of Ingredients 13

1 box Lasagna Sheets, (oven ready or traditional)
1 lb. Ricotta Cheese
2 c. Shredded Mozzarella Cheese, (divided)
1 large Egg
1 tsp. Parsley
1 tsp. Garlic Powder
1 tbsp. Lemon Zest
2 tbsp. Butter
4 tbsp. All-Purpose Flour
1 tbsp. Lemon Juice
1/2 c. White Wine
1 1/2 c. Chicken Stock
2 c. Cooked and Diced Boneless Skinless Chicken Breasts,

Steps:

  • Preheat oven to 350 degrees F.
  • If using traditional lasagna sheets, cook them according to package directions. Drain and set aside.
  • In a medium bowl, combine the ricotta cheese, 1 cup of the mozzarella cheese, egg, parsley, garlic powder and lemon zest. Set aside.
  • Next, melt the butter In a medium saucepan over medium heat; then whisk in the flour to form a roux. Add the lemon juice, wine and chicken stock and bring to a boil. Allow to cook 5-6 minutes until the sauce thickens; then add the diced chicken.
  • Now it's time to assemble the lasagna. Add some sauce to the bottom of a 13"x9" baking pan. Just enough to cover the bottom; then cover with 3-4 lasagna noodles.
  • Next, spread half of the cheese mixture over the noodles; then ladle the sauce on top. Repeat layering with the noodles, cheese and sauce. For the top layer, add the noodles, any remaining sauce and sprinkle the remaining 1 cup of mozzarella cheese on top.
  • Bake for 45 minutes or until bubbly and golden brown.

LEMON CHICKEN LASAGNA



Lemon Chicken Lasagna image

Make and share this Lemon Chicken Lasagna recipe from Food.com.

Provided by Shirl J 831

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 9

nonstick cooking spray
1 (16 ounce) jar roasted garlic alfredo sauce
1 tablespoon drained capers
6 no-boil lasagna noodles
0.5 (15 ounce) container ricotta cheese
6 ounces Fontina cheese (1 1/2 cups) or 6 ounces mozzarella cheese (1 1/2 cups)
1 1/2 teaspoons fine shredded lemon peel
1/4 cup parmesan cheese
1 (9 ounce) package boneless skinless chicken breasts, strips thawed

Steps:

  • heat oven to 350.
  • Lightly coat 2 qt square baking dish with spray and set aside.
  • In pan combine alfredo sauce and capers.
  • Bring to boil over medium heat; stir occasionally.
  • Spoon 1/3 cup of sauce into dish.
  • Top with 2 noodles.
  • In bowl stir together ricotta, 1 cup of fontino cheese, and 1 tsp lemon peel.
  • Spoon half the cheese mixture over noodles.
  • Sprinkle with 2 tbsp Parmesan.
  • Top with half the chicken.
  • Spoon half the remaining sauce over chicken.
  • Top with 2 more noodles, remaining ricotta mixture and remaining chicken.
  • Add 2 more noodles, remaining sauce, and sprinkle with remaining fontina and Parmesan. Cover with foil.
  • Bake 40 minutes.
  • Let stand, covered on wire rack 20 minutes.
  • Sprinkle with the last of the lemon peel.

Nutrition Facts : Calories 359.7, Fat 23, SaturatedFat 14.1, Cholesterol 120.1, Sodium 587.5, Carbohydrate 2.8, Fiber 0.1, Sugar 0.9, Protein 34.3

SKILLET CHICKEN LASAGNA



Skillet Chicken Lasagna image

What you'll do is just layer, layer, layer. Little bit of (store-bought!) marinara down in the bottom of a big cast-iron skillet (I used a 13-incher for this). Then goes a layer of the cooked, broken lasagna sheets. Then some shredded chicken. Then a few dollops with the herbed ricotta. Followed by shredded mozzarella, and then more sauce. Repeat about three more times. It doesn't have to be perfect, because a) life and b) you'll top it all with the remaining sauce and more shredded cheese.

Provided by Bev Weidner

Categories     main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 10

Kosher salt
15 lasagna sheets, broken into thirds
1 tablespoon extra-virgin olive oil
One 15-ounce container whole-milk ricotta
1/3 cup finely chopped fresh flat-leaf parsley, plus leaves for garnish
1 lemon, zested (about 1 teaspoon)
One 24-ounce jar marinara
1 rotisserie chicken, shredded (about 4 cups shredded chicken)
4 cups shredded mozzarella
2 tablespoons grated Parmesan, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.
  • Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.
  • Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.
  • Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)
  • Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.

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