White Chicken And Ham Lasagna Recipes

WHITE LASAGNA

Steps:

• Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.

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.

WHITE CHICKEN LASAGNA WITH HAM AND SPINACH

Steps:

• Melt butter in a medium pot over medium heat. Add garlic, salt, pepper and Italian seasoning and cook 1 minute. Whisk in flour until completely combined.
• Whisk in broth and continue cooking over medium heat until sauce has thickened. Gradually stir in milk, whisking and cooking each time until thickened. Stir in spinach and Parmesan and set aside.
• Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish.
• Spread a thin layer of sauce in the bottom of the baking dish, then top with 3 lasagna noodles, 1/4 of the sauce, 1/3 of the chicken, 1/3 of the ham and 1/3 cup Mozzarella cheese. Repeat layers twice so that you have 3 layers of 3 lasagna noodles each.
• Top with remaining 3 lasagna noodles, remaining 1/4 sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover with a lightly greased piece of foil and bake for 40-45 minutes until noodles are tender (they will absorb the sauce and expand as they cook!).
• Remove foil and bake for 10-15 minutes until starting to brown. Let sit for 10 minutes before slicing into 9 pieces and serving.

CHICKEN & HAM LASAGNE

Steps:

• Put the chicken breasts in a medium saucepan with the onion, bay leaves and wine. Pour over just enough water to cover, around 200ml. Put a lid on top and bring to a gentle simmer. Poach gently for 15 mins or until the chicken is just cooked. Transfer the chicken to a board and strain the liquid into a jug.
• Melt the butter in a large non-stick saucepan over a medium heat. Stir in the flour with a wooden spoon and cook for about a minute. Gradually add the milk, a little at a time, stirring well between each addition to ensure the sauce stays smooth. Once all the milk has been added, stir in the reserved cooking liquid and continue cooking for a further 2-3 mins. Adjust the seasoning to taste. Heat oven to 200C/180C fan/gas 6.
• Cut the chicken into small chunks and stir into the saucepan. Add the ham and spinach and cook until the spinach has wilted. Spoon a third of the chicken mixture into the base of a 3-litre lasagne dish (about 26 x 18cm). Top with a third of the lasagne sheets. Repeat the layers twice more, ending with lasagne. Scatter the mozzarella and Parmesan on top and season with black pepper. Can be frozen at this stage (see below). Bake for about 25 mins or until the lasagne is tender, the topping is well browned and the filling hot.

CREAMY WHITE CHICKEN AND SPINACH LASAGNA

Steps:

• Preheat oven to 375 F.
• Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
• Heat oil in a large saucepan for 2 minutes over medium-high heat until the oil is sizzling hot. Add onion and garlic and sauté until fragrant, about 2 minutes.
• Stir in chicken broth and flour and whisk until smooth and uniform. The sauce might initially be a little clumpy.
• Whisk in heavy cream and bring the sauce to a simmer over medium heat. Let it simmer, stirring occasionally until thickened, about 5-8 minutes. The sauce should be similar in consistency to a gravy and be thick enough to coat the back of a spoon.
• Remove from heat and stir in spinach. Set aside.
• In a medium bowl, combine ricotta cheese, 1 cup mozzarella, Parmesan, beaten egg, and parsley. Stir well to combine together. Set aside.
• Evenly spread 1/2 cup of the sauce in a 9x13 baking pan. Place 3 lasagna noodles evenly apart over the sauce. Spread 1/3 of the sauce evenly over the noodles. Sprinkle half the shredded chicken evenly over the sauce. Spread 1/4 of the ricotta cheese mixture on top.
• Add another layer of 3 lasagna noodles. Spread half of ricotta cheese mixture on top.
• Add another layer of 3 lasagna noodles. Spread 1/3 of the sauce evenly over the noodles. Sprinkle remaining half of shredded chicken evenly over the sauce. Spread remaining 1/4 of the ricotta cheese mixture on top.
• Add remaining 3 lasagna noodles. Add remaining 1/3 sauce on top. Top with remaining cup of mozzarella.
• Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes.
• Remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
• Let the lasagna cool for at least 15 minutes before slicing. This ensures that the sauce sets and isn't runny when you cut into the lasagna.

CHICKEN HAM LASAGNA

Steps:

• Saute onion, and mushrooms in margarine in a large skillet.
• On medium heat, stir in flour, salt, white pepper, black pepper, and nutmeg until it is well blended.
• Slowly, and gradually, stir in broth and cream, cook and stir for 2 minuted, or until lt is thickened.
• Gradually stir in parmesan cheese.
• Cut stems off broccoli, and throw away. Cut broccoli into smaller pieces, and add to cream mixture.
• Spread 1/2 cup of cream broccoli mixture into a greased 11x14 inch baking dish. Layer with 3 noodles, 1/3 of the ham, and 1 cup of monterey jack cheese.
• Gradually, pour remaining cream- broccoli mixture over cheese.
• Bake at 350 degrees for 45 minutes, or until bubbly.
• Sprinkle with remaining cheese. Let stand for 15 minutes before cutting into squares to serve.

CHICKEN AND HAM LASAGNA

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.

HAM AND CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
• Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.
• Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil.
• Bake in a preheated oven 35 to 40 minutes.

WHITE CHICKEN AND HAM LASAGNA

Steps:

• Cook noodles in boiling water, according to package directions. Drain.
• In Large saucepan, melt butter.
• Into butter, blend flour, onion, garlic and pepper.
• Add broth and milk.
• Cook, stirring until bubbly and thickened.
• Stir in 1/2 of the Parmesan cheese.
• Spread 1 cup sauce in the bottom of a greased 9x13-inch pan.
• Stir mushrooms into remaining sauce.
• Place layer of 3 noodles over sauce in pan.
• Then top with chicken, 1/2 spinach, 1/3 shredded mozzarella cheese, and 2 cups of sauce.
• Next, layer 3 more noodles, followed by ham, 1/2 spinach, 1/3 mozzarella cheese, and 2 cups of sauce.
• Next, layer final 3 lasagna noodles, followed by 2 cups sauce, and final 1/3 mozzarella cheese.
• Sprinkle remaining parmesan cheese over top.
• Bake in 350°F oven until heated through. (about 30-40 minutes).

WHITE CHICKEN ASPARAGUS LASAGNA

Steps:

• In a large heavy pot, sprinkle onion and mushrooms with salt and then sauté in butter over medium heat until lightly browned.
• Add minced garlic and sauté 1 additional minute. Sprinkle with flour and continue cooking another 2 minutes.
• While stirring, carefully add the white wine and cook until flour is incorporated about 1 minute. Continuing to stir, add chicken broth.
• Simmer until begins to thicken, then add half-and-half, pepper , and nutmeg . Simmer another 5 minutes, then stir in sage and thyme . Taste for salt and add more if needed. (Remember that the pasta will absorb the salt, so be generous.) Let sauce cool slightly before assembling the lasagna.
• Remove 1/2 cup of the mozzarella cheese and set aside for the topping.
• Spread a thin layer of sauce on the bottom of the baking dish, then begin layering the lasagna in the following order: lasagna noodles, chicken, asparagus, roasted red peppers, sauce, and mozzarella cheese. You should have at least 4 layers, ending with the reserved 1/2 cup of mozzarella cheese on top.
• Finish by sprinkling the Parmesan on top of the mozzarella. (May be made in advance to this point, covered, and refrigerated up to one day. Add 15 minutes of covered baking time if going from refrigerator to oven.)
• Cover and bake 30 minutes. Remove the lid or covering and bake an additional 15 minutes. Let rest at least 15 minutes before cutting to serve.