Light Chicken And Squash Lasagna Recipes

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LIGHT CHICKEN AND SQUASH LASAGNA



Light Chicken and Squash Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound ground white-meat chicken
1/4 teaspoon cayenne pepper
1/3 cup packed fresh basil leaves, torn
1 1/2 teaspoons chopped fresh marjoram or oregano
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 1/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 409 g, Fat 18 g, Fiber 5 g, Protein 25 g

RICH CHICKEN AND SQUASH LASAGNA



Rich Chicken and Squash Lasagna image

Forego the Basic Bechamel Sauce for a lighter version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Ground Chicken Recipes

Time 1h15m

Number Of Ingredients 10

1 1/2 pounds yellow squash or zucchini, sliced into 1/4-inch-thick rounds
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1 pound ground white-meat chicken
1/4 teaspoon cayenne pepper
1/3 cup packed fresh basil leaves, torn
1 1/2 teaspoons chopped fresh marjoram or oregano
1 recipe Basic Bechamel Sauce
8 no-boil lasagna noodles
1 1/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide squash between two rimmed baking sheets. Toss each with 1 tablespoon oil, and season with salt and pepper. Bake until tender, 20 minutes, stirring squash and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add chicken and cook, stirring occasionally, until cooked through, 4 minutes. Add cayenne, basil, and marjoram and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer chicken to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the chicken, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the squash, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 566 g, Fat 33 g, Fiber 5 g, Protein 29 g

SPAGHETTI SQUASH CHICKEN LASAGNA



Spaghetti Squash Chicken Lasagna image

Have to feed a crowd? Craving something comforting? Need a quick and easy weeknight meal? Looking for a recipe that freezes beautifully? This Spaghetti Squash Chicken Lasagna checks all the boxes.

Provided by Min Kwon, M.S., R.D.

Categories     main-dish

Time 1h50m

Yield 9 servings

Number Of Ingredients 13

1 medium spaghetti squash (about 4 pounds)
Nonstick cooking spray
1 tablespoon olive oil
1 medium onion, diced
4 garlic cloves, minced
1 bunch kale, de-stemmed and roughly chopped into bite-size pieces (3 cups)
2 cups cooked chicken, such as from a rotisserie chicken
Salt and freshly ground black pepper
15 ounces part-skim ricotta
1 egg
2 cups shredded mozzarella cheese
2 1/2 cups marinara sauce
Chopped fresh basil, for topping (optional)

Steps:

  • Preheat the oven to 375 degrees F. Cut the squash in half lengthwise and remove the seeds and any visible strings. Place the two halves cut-side down on a baking sheet and bake until soft, about 45 minutes.
  • In the meantime, coat a 13-by-9-inch baking dish with cooking spray. Heat the oil in a large saucepan over medium heat. Add the onion and saute until translucent, 5 to 7 minutes. Add the garlic and cook until fragrant, 2 minutes. Add the kale and chicken and cook down, about 5 minutes. Sprinkle with salt and pepper, and turn off the heat.
  • In a large bowl, combine the ricotta, egg, 1 1/2 cups mozzarella cheese and the cooked kale mixture. Stir until well combined and sprinkle with salt and pepper.
  • Spread 1/2 cup of marinara sauce on the bottom of the prepared baking dish, then spread half of the cooked spaghetti squash on top. Top with half of the ricotta mixture followed by 1 cup of marinara sauce. Repeat the layers once more, ending with a layer of sauce; sprinkle the top with the remaining 1/2 cup of mozzarella cheese.
  • Bake until it is hot and the cheese is melted, bubbling and slightly browned around the edges, 25 to 30 minutes. Let stand for about 10 minutes, then top with basil, if using, and serve.

Nutrition Facts : Calories 362 calorie, Fat 16 grams, SaturatedFat 7 grams, Sodium 608 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 28 grams

CHICKEN, SQUASH & PESTO LASAGNE



Chicken, squash & pesto lasagne image

This alternative pasta bake is great for making in batches- assemble the layers of mascapone, chicken, basil and butternut then freeze or bake

Provided by Cassie Best

Categories     Main course

Time 1h25m

Number Of Ingredients 15

2 tbsp olive oil
2 onions , chopped
2 garlic cloves , crushed
4 skinless chicken breasts
1 tbsp plain flour
600ml chicken stock
500g tub mascarpone
190g jar pesto
bunch basil , leaves picked and chopped, save a few small whole leaves to serve
1 butternut squash , peeled, deseeded and cut into chunks
good grating of nutmeg
12 lasagne sheets
85g parmesan , grated
splash of milk
50g pine nut

Steps:

  • Heat the oil in a large casserole dish. Add the onions and cook until softened, then add the garlic and cook for a few mins more. Push the onions and garlic to the edge of the pan, add the chicken breasts and cook for a few mins each side to brown. Sprinkle over the flour and stir it into the onion mixture. Tip in the stock and season. Cover and simmer for 10 mins - or until the chicken is cooked through. Using 2 forks, shred the chicken into bite-sized chunks. Add half the mascarpone and the pesto, stirring until the mascarpone has melted into the sauce, bubble for a few mins to thicken a little, then remove from the heat and stir in the basil.
  • Meanwhile, place the squash in a large bowl with 2tbsp of water, cover with cling film and microwave on High for 12-15 mins, until really soft. Season the squash with a little of the nutmeg and some salt and pepper, and mash lightly with a fork.
  • Heat oven to 180C/160C fan/gas 4. Spoon half the chicken mixture into the bottom of a 20 x 30cm ovenproof dish. Cover with 4 lasagne sheets, then the butternut squash and half the Parmesan. Top with another 4 lasagne sheets, the remaining chicken mixture, then a final layer of lasagne. Mix enough milk into the remaining mascarpone to make a smooth sauce - you need to aim for a consistency similar to white sauce. Season with remaining nutmeg, salt and pepper, then pour over the lasagne. Scatter over the remaining Parmesan and the pine nuts. Bake for 40 mins until piping hot in the centre and crunchy and golden on top. Scatter with a few extra basil leaves before serving.

Nutrition Facts : Calories 692 calories, Fat 50 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 31 grams protein, Sodium 1.3 milligram of sodium

YELLOW SQUASH LASAGNA RECIPE BY TASTY



Yellow Squash Lasagna Recipe by Tasty image

Here's what you need: yellow squashes, kosher salt, pepper, garlic powder, onion powder, dried oregano, olive oil, white onion, garlic, ground chicken, dried thyme, crushed tomato, ricotta cheese, grated parmesan cheese, large eggs, nonstick cooking spray, fresh mozzarella cheese

Provided by Frank Tiu

Categories     Dinner

Yield 4 servings

Number Of Ingredients 17

4 yellow squashes
2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
1 teaspoon garlic powder
1 teaspoon onion powder
2 teaspoons dried oregano, divided
1 teaspoon olive oil
½ white onion, diced
4 cloves garlic, minced
1 lb ground chicken
1 teaspoon dried thyme
28 oz crushed tomato, 1 can
1 cup ricotta cheese
1 cup grated parmesan cheese
2 large eggs
nonstick cooking spray
16 oz fresh mozzarella cheese, sliced

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • Use a vegetable peeler to peel the yellow squash into ribbons. Add the squash to a large bowl.
  • Add 1 teaspoon salt, 1 teaspoon pepper, the garlic powder, onion powder, and 1 teaspoon oregano, and toss well until the squash is coated. Set aside.
  • Heat the olive oil in a large pan over medium-high heat. Add the onion and garlic and cook for 5 minutes, until fragrant.
  • Add the ground chicken, the remaining teaspoon salt, remaining teaspoon pepper, remaining teaspoon oregano, and the thyme, and cook until chicken is lightly golden brown.
  • Add the crushed tomatoes, stirring to break up, and cook for 15 minutes, or until the sauce has reduced. Remove from the heat and set aside.
  • In a medium bowl, combine the ricotta, Parmesan, and eggs and whisk until smooth.
  • Grease a 9x13-inch (22x33 cm) casserole dish with cooking spray.
  • Spread about ¼ of the ground chicken and tomato mixture in the bottom of the dish. Top with about ¼ of the squash noodles and ⅓ of the cheese mixture. Repeat with the remaining ingredients, finishing with a layer of noodles
  • Top with the fresh mozzarella cheese.
  • Bake for 30 minutes, or until the cheese is browned and melted.
  • Serve warm.
  • Enjoy!

Nutrition Facts : Calories 909 calories, Carbohydrate 31 grams, Fat 55 grams, Fiber 7 grams, Protein 75 grams, Sugar 16 grams

SPAGHETTI SQUASH LASAGNA



Spaghetti Squash Lasagna image

Hearty and delicious vegetarian meal that everyone will love!

Provided by BJBP

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Spaghetti Squash

Time 1h55m

Yield 12

Number Of Ingredients 8

2 spaghetti squash, halved lengthwise and seeded
1 tablespoon olive oil
salt and ground black pepper to taste
2 (16 ounce) packages shredded mozzarella cheese, divided
1 (15 ounce) container ricotta cheese
1 egg
½ cup Parmesan cheese
1 (24 ounce) jar spaghetti sauce

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Brush the inside of the squash halves with olive oil; season with salt and pepper. Place cut-sides up on a baking sheet.
  • Bake in the preheated oven until softened, about 45 minutes. Remove from oven. Cool until easily handled, 5 to 10 minutes. Scrape out strands of squash with a fork and transfer to a bowl.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix half of the mozzarella cheese, ricotta cheese, egg, and Parmesan cheese together in a bowl. Stir into the squash. Stir in 2 or 3 tablespoons spaghetti sauce to turn mixture pink.
  • Spread half of the squash mixture in a 9x13-inch baking dish. Ladle half of the spaghetti sauce on top. Sprinkle with half of the remaining mozzarella cheese. Layer remaining squash mixture, spaghetti sauce, and mozzarella cheese on top.
  • Bake in the preheated oven until mozzarella cheese is melted and browned, 30 to 45 minutes.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 19.9 g, Cholesterol 79 mg, Fat 19.5 g, Fiber 1.5 g, Protein 25.9 g, SaturatedFat 10.8 g, Sodium 831.9 mg, Sugar 6 g

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