Chicken Lasagna Recipes

Enlarge Image Lasagna is a famous Italian food. Most of the lasagna recipes are like sandwiches; you can put anything between the lasagna layers. Given below are some delicious chicken lasagna recipes.

Saporito Chicken Lasagna
Ingredients

• 1 pound turkey Italian sausage
• 3/4 pound diced chicken
• 1 cup minced onion
• 2 cloves garlic, crushed
• 2 (6 ounce) cans tomato paste
• 2 cans (6.5 ounce) tomato sauce
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 8 fresh whole wheat lasagna noodles
• 16 ounces cheddar cheese
• 1 egg
• 3/4 pound mozzarella cheese, sliced
• 2/3 cup fresh chopped basil
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water
• 1 tablespoons white sugar
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, diced chicken, onion, and garlic over medium heat until it is brown. Add tomato paste, tomato sauce, water and crushed tomatoes. Season it with freshly chopped basil, fennel seeds, Italian seasoning, 1/2 teaspoon salt, sugar, pepper, and 2 tablespoons parsley. Boil, covered, for about 90 minutes. Stir occasionally.
2. Bring a large pot of water to a boil, add 1 teaspoon salt to it. Cook whole wheat lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles before rinsing in cold water. In a mixing bowl, mix preheated cheddar cheese with egg, the remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. First, spread 1 and 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Then, arrange 6 noodle sheets lengthwise over meat sauce. Spread one half of the cheddar cheese mixture. Spread a third of mozzarella cheese slices on the top. Add 1 and 1/2 cups meat sauce over mozzarella, and spread 1/4 cup Parmesan cheese. Repeat the layers, and top with the remaining mozzarella and Parmesan cheese. You can cover it with foil, but spray the foil with cooking spray to prevent it from sticking. Just make sure that the foil does not touch the cheese.
5. Bake in a preheated oven for 25 minutes. Bake it for an additional 25 minutes, after removing the foil. Cool it for 15 minutes before serving.

Chicken Lasagna Sauce
Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 3 tablespoons butter
• 3 cups chopped cooked chicken
• 1 (4-ounce) jar pimientos, chopped
• 1 can (8 ounce) mushroom soup
• 1 can (8 ounce) cream of chicken soup
• 1 cup chicken broth
• 6 lasagna noodles, cooked and drained
• 6 ounces shredded mozzarella

Directions

1. Preheat the oven to 350 degrees F.
2. Take a large saucepan and heat the butter over medium heat. Add the green bell pepper and onions and cook, stirring occasionally. Cook until they are soft and translucent; it will take about 15 minutes. Add the chicken, mushroom soup, pimientos, and chicken broth. Simmer the mixture for 5 minutes until the sauce thickens slightly and the flavors blend.
3. Pour about 1/3 of the chicken mixture into a medium-sized baking dish. Arrange the noodles over the chicken, repeat the chicken and noodle layers twice. Spread lasagna with cheese, and cover it with aluminum foil. Remove the foil after baking for 20 minutes and bake again until the cheese is nicely browned, for about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes before serving.

It can also be served as a gravy with rice.

Chicken and Broccoli Lasagna
Ingredients

• 2 cups milk
• 4 tablespoons flour
• 4 lasagna noodles
• 2 cups broccoli
• 4 tablespoons butter
• 1 cup chicken broth
• 1 cup chopped onions
• 2 cloves minced onions
• 1 cup diced chicken
• 3 eggs
• 3/4 cup parmesan cheese
• 1/4 cup parsley
• 2 cups grated mozzarella cheese
• 1 pinch red pepper, ground
• 1/2 teaspoon salt
• 1 pinch nutmeg

Directions

1. To make sauce: Melt butter, mix it with flour, and stir. Add milk, whisk it until it is smooth. Stir it in the broth and cook. Keep stirring constantly until it becomes thick.
2. Beat eggs in a separate bowl, add small amount of sauce; then mix the egg with the sauce. Add the seasonings and cheese while stirring.
3. Cook noodles in boiling water, drain and rinse in cold water.
4. Fry chicken in butter with onion and garlic. Stir in broccoli, cook for 5 minutes until tender. Add the seasonings.
5. In a 9x13 pan, layer sauce, mozzarella, noodles and chicken.
6. Repeat the layers and finish with cheese.
7. First freeze it, then bake at 350 degrees F for 50 minutes, until it bubbles. Allow it to set for 5 minutes and serve.

Chicken Enchilada Lasagna
Ingredients

• 1 can (10oz) enchilada sauce
• 1/2 cup of salsa
• 1 pkt of chicken strips (precooked)
• 1 cup chopped tomato
• 2 tablespoons sliced black olives
• 1/2 cup low-fat sour cream
• 1/2 cup (separate into two 1/4 cups) green onion
• 2 tablespoons taco seasoning mix
• 2 cups (30) baked tortilla chips
• 8 corn tortilla (6 inch) (cut in half with kitchen shears)
• 2 cups low- fat Mexican cheese, shredded

Directions

1. Take a 13x9 pan, spray with cooking spray. In a small bowl, mix salsa with enchilada sauce, reserve 1/4 cup of the mixture.
2. In the same bowl, mix enchilada sauce mixture with sour cream, chicken, 1/4 cup of the green onions, and taco seasoning.
3. Pour reserved 1/4 cup enchilada sauce in the bottom of the dish. Arrange 8 tortilla pieces over the sauce, according to the available space. Spoon half of the chicken mixture over the tortillas; spread 2/3 cup of cheese. Repeat the layers.
4. Cover it with a foil. Bake for about 35 minutes at 375 degrees F. Layer Tortilla chips, tomato, olives, 1/4 cup green onion and remaining 2/3 cup cheese and bake again for 5 minutes. Let it set for 10 minutes before serving.

Try these recipes; I am sure, you will find them amazing!

Enlarge Image Lasagna is a famous Italian food. Most of the lasagna recipes are like sandwiches; you can put anything between the lasagna layers. Given below are some delicious chicken lasagna recipes.

Saporito Chicken Lasagna
Ingredients

• 1 pound turkey Italian sausage
• 3/4 pound diced chicken
• 1 cup minced onion
• 2 cloves garlic, crushed
• 2 (6 ounce) cans tomato paste
• 2 cans (6.5 ounce) tomato sauce
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 8 fresh whole wheat lasagna noodles
• 16 ounces cheddar cheese
• 1 egg
• 3/4 pound mozzarella cheese, sliced
• 2/3 cup fresh chopped basil
• 1 (28 ounce) can crushed tomatoes
• 1/2 cup water
• 1 tablespoons white sugar
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, diced chicken, onion, and garlic over medium heat until it is brown. Add tomato paste, tomato sauce, water and crushed tomatoes. Season it with freshly chopped basil, fennel seeds, Italian seasoning, 1/2 teaspoon salt, sugar, pepper, and 2 tablespoons parsley. Boil, covered, for about 90 minutes. Stir occasionally.
2. Bring a large pot of water to a boil, add 1 teaspoon salt to it. Cook whole wheat lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles before rinsing in cold water. In a mixing bowl, mix preheated cheddar cheese with egg, the remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. First, spread 1 and 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Then, arrange 6 noodle sheets lengthwise over meat sauce. Spread one half of the cheddar cheese mixture. Spread a third of mozzarella cheese slices on the top. Add 1 and 1/2 cups meat sauce over mozzarella, and spread 1/4 cup Parmesan cheese. Repeat the layers, and top with the remaining mozzarella and Parmesan cheese. You can cover it with foil, but spray the foil with cooking spray to prevent it from sticking. Just make sure that the foil does not touch the cheese.
5. Bake in a preheated oven for 25 minutes. Bake it for an additional 25 minutes, after removing the foil. Cool it for 15 minutes before serving.

Chicken Lasagna Sauce
Ingredients

• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 3 tablespoons butter
• 3 cups chopped cooked chicken
• 1 (4-ounce) jar pimientos, chopped
• 1 can (8 ounce) mushroom soup
• 1 can (8 ounce) cream of chicken soup
• 1 cup chicken broth
• 6 lasagna noodles, cooked and drained
• 6 ounces shredded mozzarella

Directions

1. Preheat the oven to 350 degrees F.
2. Take a large saucepan and heat the butter over medium heat. Add the green bell pepper and onions and cook, stirring occasionally. Cook until they are soft and translucent; it will take about 15 minutes. Add the chicken, mushroom soup, pimientos, and chicken broth. Simmer the mixture for 5 minutes until the sauce thickens slightly and the flavors blend.
3. Pour about 1/3 of the chicken mixture into a medium-sized baking dish. Arrange the noodles over the chicken, repeat the chicken and noodle layers twice. Spread lasagna with cheese, and cover it with aluminum foil. Remove the foil after baking for 20 minutes and bake again until the cheese is nicely browned, for about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes before serving.

It can also be served as a gravy with rice.

Chicken and Broccoli Lasagna
Ingredients

• 2 cups milk
• 4 tablespoons flour
• 4 lasagna noodles
• 2 cups broccoli
• 4 tablespoons butter
• 1 cup chicken broth
• 1 cup chopped onions
• 2 cloves minced onions
• 1 cup diced chicken
• 3 eggs
• 3/4 cup parmesan cheese
• 1/4 cup parsley
• 2 cups grated mozzarella cheese
• 1 pinch red pepper, ground
• 1/2 teaspoon salt
• 1 pinch nutmeg

Directions

1. To make sauce: Melt butter, mix it with flour, and stir. Add milk, whisk it until it is smooth. Stir it in the broth and cook. Keep stirring constantly until it becomes thick.
2. Beat eggs in a separate bowl, add small amount of sauce; then mix the egg with the sauce. Add the seasonings and cheese while stirring.
3. Cook noodles in boiling water, drain and rinse in cold water.
4. Fry chicken in butter with onion and garlic. Stir in broccoli, cook for 5 minutes until tender. Add the seasonings.
5. In a 9x13 pan, layer sauce, mozzarella, noodles and chicken.
6. Repeat the layers and finish with cheese.
7. First freeze it, then bake at 350 degrees F for 50 minutes, until it bubbles. Allow it to set for 5 minutes and serve.

Chicken Enchilada Lasagna
Ingredients

• 1 can (10oz) enchilada sauce
• 1/2 cup of salsa
• 1 pkt of chicken strips (precooked)
• 1 cup chopped tomato
• 2 tablespoons sliced black olives
• 1/2 cup low-fat sour cream
• 1/2 cup (separate into two 1/4 cups) green onion
• 2 tablespoons taco seasoning mix
• 2 cups (30) baked tortilla chips
• 8 corn tortilla (6 inch) (cut in half with kitchen shears)
• 2 cups low- fat Mexican cheese, shredded

Directions

1. Take a 13x9 pan, spray with cooking spray. In a small bowl, mix salsa with enchilada sauce, reserve 1/4 cup of the mixture.
2. In the same bowl, mix enchilada sauce mixture with sour cream, chicken, 1/4 cup of the green onions, and taco seasoning.
3. Pour reserved 1/4 cup enchilada sauce in the bottom of the dish. Arrange 8 tortilla pieces over the sauce, according to the available space. Spoon half of the chicken mixture over the tortillas; spread 2/3 cup of cheese. Repeat the layers.
4. Cover it with a foil. Bake for about 35 minutes at 375 degrees F. Layer Tortilla chips, tomato, olives, 1/4 cup green onion and remaining 2/3 cup cheese and bake again for 5 minutes. Let it set for 10 minutes before serving.

Try these recipes; I am sure, you will find them amazing!