Moms Chicken Lasagna Recipes

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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

MOM'S LASAGNA



Mom's Lasagna image

We can hardly wait to dig into this cheesy, meaty lasagna. It smells great when baking and tastes even better! Watching Mom carefully make this wonderful main dish and hearing the raves she gets inspired me to learn to cook. -Gina Squires, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 4h35m

Yield 12 servings.

Number Of Ingredients 17

1/2 pound ground beef
1/2 pound bulk Italian sausage
1 large onion, chopped
3 garlic cloves, minced
1 can (28 ounces) crushed tomatoes, undrained
1 can (6 ounces) tomato paste
1-1/2 cups water
1 cup salsa
2 teaspoons sugar
1 to 2 teaspoons chili powder
1 teaspoon fennel seed
1 teaspoon dried oregano
1 teaspoon dried basil
9 lasagna noodles
2 cups 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large kettle or Dutch oven, cook beef, sausage and onion until meat is no longer pink and onion is tender; drain. Stir in the next 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours, stirring occasionally. , Meanwhile, cook lasagna noodles according to package directions; drain and rinse in cold water. In a greased 13x9-in. baking dish, layer a third of the noodles and meat sauce, half of the cottage cheese, a third of the mozzarella and a third of the Parmesan. Repeat layers. Top with remaining noodles, meat sauce, mozzarella and Parmesan. , Cover and bake at 350° for 45 minutes; uncover and bake for 20 minutes longer or until bubbly. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 335 calories, Fat 15g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 682mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein.

WHITE CHEESE CHICKEN LASAGNA



White Cheese Chicken Lasagna image

A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.

Provided by Lisa Humpf

Categories     World Cuisine Recipes     European     Italian

Time 1h15m

Yield 12

Number Of Ingredients 18

9 lasagna noodles
½ cup butter
1 onion, chopped
1 clove garlic, minced
½ cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 ½ cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
2 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
¼ cup grated Parmesan cheese for topping

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
  • Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
  • Bake 35 to 40 minutes in the preheated oven.

Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g

MY MOM'S LASAGNA



My Mom's Lasagna image

Provided by Valerie Bertinelli

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound lean ground beef
1/2 pound hot Italian sausage
1 small yellow onion, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
2 tablespoons tomato paste
One 26.42-ounce container strained tomatoes, such as Pomi
2 large eggs
30 ounces part-skim ricotta
One 16-ounce bag shredded mozzarella
1/3 cup plus 1/4 cup grated Parmesan
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1/2 teaspoon kosher salt
Freshly ground black pepper
One 1-pound box no-boil lasagna noodles

Steps:

  • Preheat the oven to 375 degrees F.
  • Place a large saute pan over medium-high heat and add the beef and sausage. Cook, stirring occasionally, until it begins to brown, about 2 minutes. Add the onions, garlic and dried oregano and cook until they are softened and the meat is cooked through, 3 to 4 minutes. Stir in the tomato paste and toast for 30 seconds, then add the tomatoes and cook until the sauce has thickened slightly, about 5 minutes. Remove from the heat and set aside.
  • Beat the eggs in a large bowl. Add the ricotta, 1 cup mozzarella, 1/3 cup Parmesan, fresh basil and oregano, salt and pepper and stir to combine.
  • Spread a thin layer of sauce on the bottom of a 9-by-13-inch baking dish. Arrange a layer of noodles over the sauce and top with a third of the ricotta filling. Spoon over a layer of sauce and top with another layer of noodles. Continue with 2 more layers of ricotta, sauce and noodles, ending with a top layer of noodles. Spoon a thin layer of the remaining sauce over the top, sprinkle the remaining mozzarella and Parmesan over the noodles and cover with aluminum foil.
  • Bake for 45 minutes, then uncover and cook until the cheese is golden and the lasagna is bubbling, another 15 to 20 minutes. Let stand for 10 to 15 minutes before serving.

MOM'S LASAGNA, FALL VERSION



Mom's Lasagna, Fall Version image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 24

Kosher salt
One 2-pound box lasagna noodles
Olive oil, for drizzling
8 ounces shredded mozzarella
Freshly grated Parmesan, for serving
1/4 cup olive oil
8 ounces ground beef
Kosher salt and freshly ground black pepper
1 small to medium butternut squash, peeled and diced (about 8 ounces)
1 large yellow onion, finely chopped
2 ribs celery, finely chopped
3 cloves garlic, thinly sliced
3 tablespoons tomato paste
1 cup dry white wine
Two 28-ounce cans crushed tomatoes
Small bundle fresh thyme, tied with butcher's twine
6 tablespoons unsalted butter
1/2 cup flour
2 1/2 cups whole milk
1 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
2 pounds whole-milk ricotta
1 cup grated pecorino or Parmesan
2 large egg yolks, beaten

Steps:

  • Bring a large pot of salted water to a boil. Cook the lasagna noodles 3 to 4 minutes less than the package directs. Drain, reserving 1 cup pasta water, and pour the pasta onto a baking sheet to cool. Drizzle with olive oil to prevent the pasta from sticking and set aside until ready to assemble.
  • For the Bolognese: Place a heavy-bottomed pan over medium-high heat and add the oil. Add the beef, season with salt, and cook, breaking up any lumps, until it begins to brown. Move the beef to one side of the pan, add the squash and cook until it begins to brown and soften, 2 to 3 minutes. Add the onions, celery and garlic with a large pinch of salt and cook, stirring occasionally, until the vegetables soften and begin to caramelize, about 5 minutes. Stir in the tomato paste and toast for a few minutes until it looks rusty. Add in the white wine, scraping the brown bits from the bottom of the pan with a wooden spoon. Add the crushed tomatoes and thyme bundle and bring to a simmer. Stir in the reserved 1 cup pasta water and cook over low heat, partially covered, until the sauce has thickened and reduced, at least 20 minutes. Season with salt and pepper and remove the thyme bundle.
  • For the bechamel: Melt the butter in a heavy-bottomed saucepot over medium heat. Whisk in the flour until it forms a wet sandy consistency. Slowly whisk in the milk and bring to a gentle boil. Reduce to a simmer, then whisk in the nutmeg and 1 teaspoon each salt and freshly ground black pepper. Cook, stirring often, until thickened and smooth, 10 to 15 minutes. Remove from the heat and whisk in the ricotta, pecorino and egg yolks, then set aside to cool slightly.
  • Preheat the oven to 375 degrees F. Line a baking sheet with foil. Place a 7-quart roasting pan or a lasagna pan on the baking sheet.
  • To assemble: Spoon a layer of Bolognese into the pan, covering the whole bottom. Add an even layer of noodles and press into the sauce. Add a layer of Bolognese over the noodles, then another layer of pasta. Spoon some of the bechamel over the noodles, covering the entire surface. Add another layer of pasta, pressing down gently. Spoon a layer of Bolognese to cover the surface. Repeat the layering, ending with a layer of Bolognese on top. Sprinkle with the mozzarella, then cover with foil and bake until completely warmed through, 45 minutes to 1 hour.
  • Uncover and continue to bake until golden brown and crusty on top, about 10 minutes. Sprinkle with grated Parmesan and let set 20 to 30 minutes before serving.

MOM'S CHICKEN LASAGNA



Mom's Chicken Lasagna image

A different twist on lasagna. From my mom's kitchen. A lot of work to make, but worth the reward at dinner. Can be made ahead one day, cooked the next.

Provided by chez patty

Categories     Chicken

Time 3h

Yield 8-10 serving(s)

Number Of Ingredients 12

3 lbs chicken, boiled,meat broken up
4 tablespoons butter
1/2 cup onion, chopped
1/2 cup green pepper, chopped
2 (10 ounce) cans mushroom soup
4 tablespoons chopped pimiento
1 lb fresh mushrooms, sliced
1/4 teaspoon tarragon
1/4 teaspoon basil
2 cups ricotta cheese
2 cups shredded cheddar cheese
9 -12 lasagna noodles, fresh are best

Steps:

  • Saute the butter, onion, and green pepper, in a large pan.
  • Add the mushroom soup, pimento, mushrooms, Tarragon and Basil, blending well.
  • Have ready: 2 cups ricotta cheese,2 cups shredded cheddar.
  • and a 3 pound chicken, boiled, meat broken up.
  • Assembly in 9x13 glass baking dish.
  • Place layer of lasagna noodles bottom of dish.
  • then 1/2 of ricotta cheese, cheddar, meat, 1/2 of the filling mixture.
  • Repeat with Layer of lasagna noodles.
  • 1/2 of ricotta cheese, cheddar, meat, 1/2of the filling mixture.
  • Top with layer of lasagna noodles.
  • Sprinkle with parmesan cheese.
  • Bake 350 degree oven, about an hour, till bubbly and top layer browned.

Nutrition Facts : Calories 636.1, Fat 40.7, SaturatedFat 19.5, Cholesterol 153.9, Sodium 692.9, Carbohydrate 28, Fiber 2, Sugar 2.5, Protein 39.2

MOM'S WHITE LASAGNA



Mom's White Lasagna image

My mom made this lasagna for special occasions, such as birthdays. When she passed, I inherited her cookbooks-tucked inside one of them, I found this recipe folded into a letter she wrote to me while I was stationed overseas. It's a hearty, rich dish that reminds me of home. -Janet Wing, Minot, North Dakota

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12 servings.

Number Of Ingredients 18

9 lasagna noodles
1 pound bulk Italian sausage
2 celery ribs, chopped
1 medium onion, chopped
3 garlic cloves, minced
1/2 cup white wine
1 cup half-and-half cream
3 ounces cream cheese, cubed
1/4 cup minced fresh basil
2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1 teaspoon pepper
3/4 teaspoon salt
1 large egg, lightly beaten
2 cups shredded white cheddar cheese
1-1/2 cups 2% cottage cheese
3/4 pound fresh mozzarella cheese, sliced
1-1/2 cups shredded Gouda cheese
Optional: Additional minced fresh basil and oregano

Steps:

  • Preheat oven to 375°. Cook noodles according to package directions for al dente. In a large skillet, cook sausage, celery, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink, breaking up sausage into crumbles; drain., Stir in wine. Bring to a boil; cook 3-4 minutes or until liquid is reduced by half. Add cream, cream cheese, herbs, pepper and salt; stir until cream cheese is melted. Drain noodles., In a small bowl, combine egg, cheddar and cottage cheese., In a greased 13x9-in. baking dish, layer three noodles, half of the sausage mixture, half of the cheddar cheese mixture and half of the mozzarella slices. Repeat layers. Top with remaining noodles; sprinkle with Gouda cheese., Bake, covered, 40-50 minutes or until bubbly and cheese is melted. Let stand 15 minutes before serving. If desired, sprinkle with additional basil and oregano.,

Nutrition Facts :

MEXICAN CHICKEN LASAGNA



Mexican Chicken Lasagna image

Valonda Seward of Hanford, California shares this lively meal that features the full flavors of Southwestern cooking with just a few everyday ingredients. For those rushed for time, leftover or rotisserie chicken work great in this delicious entree.

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 10

1 cup chopped onion
1 tablespoon canola oil
1 garlic clove, minced
4 cups cubed cooked chicken
3 cans (10 ounces each) enchilada sauce
2 large eggs
1 carton (15 ounces) ricotta cheese
1/2 cup minced fresh cilantro
12 no-cook lasagna noodles
4 cups shredded Mexican cheese blend

Steps:

  • In a large skillet, cook onion in oil over medium heat until tender. Add garlic; cook 1 minute longer. Stir in chicken and enchilada sauce. Bring to a boil. , Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro., Spread 3/4 cup chicken mixture into a greased 13x9-in. baking dish. Layer with three noodles, 2/3 cup ricotta mixture, 3/4 cup chicken mixture and 1 cup shredded cheese. Repeat layers twice. Top with remaining noodles, sauce and shredded cheese., Cover and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 396 calories, Fat 22g fat (12g saturated fat), Cholesterol 124mg cholesterol, Sodium 757mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 30g protein.

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