Best 8 Cheesy Chicken And Spinach Lasagna Recipes

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 LASAGNA RECIPE

Steps:

• Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
• Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
• Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
• Add minced garlic and chopped spinach, and stir to combine then remove from heat.
• In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
• Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
• Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
• Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
• Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

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.

CHEESY CHICKEN LASAGNA

Steps:

• Heat 2 tbsp olive oil in a large, deep pan and brown the chicken well. Remove and set aside.
• Add the vegetables and cook for 7-10 minutes or until they start to soften.
• Add the garlic and herbs and cook for another minute before adding the chicken back in.
• Pour in the tomatoes, stock, Balsamic and sugar.
• Cover, reduce and allow to simmer for 20-30 minutes until the sauce has reduced and thickened slightly. Season to taste.
• Layer the bolognese mixture with no-cook lasagna sheets and bechamel/cheese sauce in an oven-proof baking dish (18cm x 25cm or 7in x 10in). Add a quarter cup mozzarella cheese with each layer to make it ultra cheese. Top with cheddar cheese, mozzarella and Parmesan cheese.
• Bake at 200°C/390°F for 20-30 minutes or until a sharp knife can easily be inserted. Remove the foil and allow to bake until browned on top.
• Remove from the oven, allow to rest for at least 10 minutes then slice and serve.

CHEESY CHICKEN AND SPINACH LASAGNA

Steps:

• Melt butter in 10-inch skillet over medium-high heat. Cook chicken in butter 3 to 5 minutes, stirring frequently, until golden brown.
• Stir in Sauce Mix, hot water and 1 cup milk. Heat to boiling, stirring occasionally. Stir in uncooked Pasta; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Stir in spinach and tomato. Remove from heat.
• Stir Supreme Topping Mix and 1/4 cup milk about 30 seconds or until almost smooth. Stir chicken mixture; pour cheese mixture evenly over chicken mixture. Let stand uncovered about 5 minutes or until sauce is as thick as you'd like (sauce will thicken as it stands).

CREAMY CHICKEN LASAGNA ROLL-UPS

Steps:

• Preheat oven to 375°. Cook lasagna noodles according to package directions., Meanwhile, sprinkle chicken with herbs de Provence, 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium heat for 5-7 minutes or until no longer pink; set aside., In a large bowl, combine ricotta, 1/4 cup Parmesan cheese, milk, parsley and remaining salt and pepper. Add chicken., Drain noodles. Spread 1 cup spaghetti sauce into a greased 13x9-in. baking dish. Spread 1/3 cup chicken mixture over each noodle; carefully roll up. Place seam side down over sauce. Top with remaining sauce and Parmesan cheese., Cover and bake 30 minutes. Uncover; top with mozzarella cheese. Bake 15-20 minutes longer or until bubbly and cheese is melted. Top with additional parsley if desired.

CHICKEN LASAGNA WITH SPINACH

Steps:

• Heat 3 tablespoons butter and olive oil in a large skillet over medium heat. Add chicken, mushrooms, onion, 1/2 of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook until chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove from the heat and stir in spinach; set aside.
• While chicken is cooking, bring 2 large pots of lightly salted water to a boil. Cook lasagna noodles in the boiling water in one pot, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside. Drop spinach into the boiling water in the second pot and blanch for 1 minute; pour into a colander to drain.
• Combine cream, half-and-half, remaining garlic, onion powder, sage, and bay leaf in a microwave-safe bowl. Microwave on high power in 1-minute increments until boiling; stir well.
• Preheat the oven to 350 degrees F (175 degrees C). Spray a 12x15-inch piece of aluminum foil with cooking spray.
• Melt remaining 5 tablespoons butter in a medium saucepan over medium-high heat. Add flour; stir and cook until golden brown, 2 to 3 minutes. Continue stirring and add cream mixture. Cook until thickened, about 3 minutes. Stir in 1 1/2 cups Parmesan cheese, remaining 1/2 teaspoon each salt and pepper, and nutmeg. Remove from heat.
• Meanwhile, mix ricotta cheese and 3 cups mozzarella cheese in a medium bowl. Fold in 1/4 cup of the cream sauce.
• Assemble lasagna in a deep 9x13-inch baking dish as follows, spreading ingredients in each layer: 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/3 of the noodles, 1/2 cup cream sauce, 1/3 of the chicken-spinach mixture, 1/2 of the ricotta mixture, 1/4 cup cream sauce, 1/3 of the noodles, 1/2 cup cream sauce, remaining chicken-spinach mixture, remaining ricotta mixture, remaining noodles, remaining cream sauce, remaining Parmesan, and remaining mozzarella. Cover with the aluminum foil, sprayed-side down.
• Bake in the preheated oven for 30 minutes. Remove foil and bake until top starts to turn golden, about 15 minutes more. Remove from oven and let rest for 10 minutes before serving.

CHICKEN CHEESE LASAGNA

Steps:

• In a large saucepan, saute onion in butter until tender. Add garlic; cook 1 minute longer. Stir in flour and salt until blended; cook until bubbly. Gradually stir in broth and milk. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in 2 cups mozzarella, 1/2 cup Parmesan cheese, basil, oregano and pepper; set aside. , In a large bowl, combine the ricotta cheese, parsley and remaining mozzarella; set aside. Spread one-quarter of the cheese sauce into a greased 13x9-in. baking dish; cover with one-third of the noodles. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. , Cover with one-quarter of the cheese sauce and one-third of the noodles. Repeat layers of ricotta mixture, spinach, chicken and one-quarter cheese sauce. Cover with remaining noodles and cheese sauce. , Sprinkle with remaining Parmesan cheese. Bake at 350°, uncovered, for 35-40 minutes. Let stand 15 minutes.