Skillet Chicken Lasagna Recipes

SKILLET CHICKEN LASAGNA

Steps:

• Cook the pasta according to the package instructions; drain and set aside.
• Heat the oil in a large skillet over medium-high heat. Season the chicken with the Italian seasoning and some salt. Add the chicken to the skillet and cook until golden brown, 2 to 3 minutes per side. Remove the chicken to a plate and set aside.
• Add the onions and garlic to the same skillet and cook, stirring, for 3 minutes. Add the broth, then scrape the bottom of the skillet to loosen the bits. Cook for another 2 to 3 minutes to let the broth reduce. Add the marinara sauce and red pepper flakes, bring to a simmer and simmer for 10 minutes.
• Turn off the heat and add the drained pasta, mozzarella, ricotta, Parmesan and basil. Add the cooked chicken on top. Toss to combine, then add more of the mozzarella, ricotta, Parmesan or basil until the sauce is just how you like it. Serve with a sprinkling of Parmesan and a little basil on top.

WHITE CHEESE CHICKEN LASAGNA

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.

SKILLET CHICKEN LASAGNA

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.