Best 7 Chicken Lasagna With Tarragon Cheese Sauce Recipes

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.

CHICKEN LASAGNA WITH TARRAGON-CHEESE SAUCE

Steps:

• Heat oven to 325°. Grease rectangular baking dish, 11 x 7 x 1 1/2 inches. Cook and drain noodles as directed on package.
• Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling; reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimientos.
• Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 to 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.

FOUR CHEESE-CHICKEN LASAGNA

Steps:

• Make the sauce: Heat the olive oil in a large skillet over medium heat; add the chicken and cook until browned, turning, 5 minutes. Add the onion, garlic and tomato paste and cook, stirring, until the onion softens, about 5 minutes. Add the wine and cook until mostly evaporated, about 5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley, 1 teaspoon salt and 1/4 teaspoon pepper; bring to a boil. Reduce the heat to medium low and simmer 50 minutes. Break up the chicken with a spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.
• Prepare the lasagna: Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain the noodles and drizzle with olive oil; set aside.
• Meanwhile, place the kale in a large microwave-safe bowl; add 1/2 cup water and a pinch of salt. Cover with plastic wrap and microwave until tender, 5 minutes. Drain and rinse under cold water; squeeze dry, then return to the bowl. Stir in the eggs, ricotta, half of the parmesan and the parsley. Add 1/2 teaspoon salt and a few grinds of pepper. Toss the mozzarella, asiago and the remaining parmesan in a separate bowl.
• Spread 3/4 cup of the sauce in a 9-by-13-inch baking dish. Top with one-third of the noodles, overlapping them slightly. Cover with half of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce, mozzarella mixture). Top with a final layer of noodles, the remaining sauce and the remaining mozzarella mixture. Set on a baking sheet.
• Loosely cover with foil and bake 40 minutes, then uncover and bake until golden and bubbly, about 25 more minutes. Let stand 30 minutes before serving.

CHICKEN CHEESE LASAGNA

Steps:

• Heat butter in 2 qt saucepan over low heat until melted.
• Add garlic.
• Stir in flour and salt.
• Cook, stirring constantly until bubbly.
• Remove from heat and stir in milk and broth.
• Heat to boiling, stirring constantly.
• Stir in mozzarella, 3/4 cup Parmesan, onion, basil, oregano, parsley and pepper.
• Cook over low heat stirring constantly until cheese is melted.
• Spread 1/4 of the cheese sauce (about 1 1/2 cups) in ungreased 13x9 dish and top with 3 or 4 noodles (cooked or uncooked, your preference), overlapping if necessary.
• Spread 1/2 of the cottage cheese over noodles.
• Repeat with 1/4 of cheese sauce, 3-4 noodles, and remaining cottage cheese.
• Top with chicken, spinach, 1/4 of cheese sauce, remaining noodles, and remaining cheese sauce.
• Sprinkle with 3/4 cup Parmesan and 1/4 cup parmigiano-reggiano cheese.
• Cook uncovered at 350°F 20-30 minutes until nice and bubbly.
• Let stand 10 minutes before cutting.

CHEESY CHICKEN LASAGNA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil over medium-high heat and add chicken breasts; reduce heat and let simmer until chicken falls apart easily with a fork and is no longer pink, 10 to 15 minutes. Drain water, shred chicken with 2 forks, and set aside.
• While chicken is boiling, bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and lay noodles in a single, flat layer on a paper towel to dry.
• Heat butter in a small saute pan over medium-high heat. Saute onion and garlic in the hot butter just until onion is translucent, 5 to 7 minutes.
• Mix shredded chicken, onion-garlic mixture, 1 cup spaghetti sauce, ricotta cheese, 1/2 of the Parmesan cheese, and Italian seasoning together in a large bowl.
• Mix remaining spaghetti sauce and remaining Parmesan cheese together in another bowl. Spread a thin layer on the bottom of a glass 9x13-inch baking dish. Layer 3 lasagna noodles, spread chicken mixture on top, then add another thin layer of the sauce mixture. Repeat, leaving a final layer of noodles on top. Top with remaining sauce. Sprinkle mozzarella and Cheddar cheese on top.
• Bake in the preheated oven until heated through and cheese bubbles, about 45 minutes.

CHICKEN LASAGNA WITH TARRAGON-CHEESE SAUCE

Steps:

• 1. Heat oven to 325°. Grease rectangular baking dish, 11 x 17 x 1 1/2 inches. Cook and drain noodles as directed on package.2. Melt butter in 12-inch skillet over medium heat. Cook mushrooms and onion in butter, stirring occasionally, until tender. Stir in broth, 1 tablespoon of the tarragon, the salt and pepper. Heat to boiling reduce heat to low. Stir in cream cheese and Swiss cheese until melted. Stir in chicken and pimentos.3. Cut noodles crosswise in half. Arrange 6 pieces, overlapping edges, in baking dish. Spread half of the sauce over noodles. Repeat layers of noodles and sauce. Cover and bake 25 or 30 minutes or until hot in center and bubbly around edges. Sprinkle with remaining 1 tablespoon tarragon. Let stand 10 minutes before cutting.1 SERVING: Calories 385 (Calories from Fat 215) Fat 24g (Saturated 13g) Cholesterol 90mg Sodium 560mg Carbohydrate 20g (Dietary Fiber 1g) Protein 22g * % DAILY VALUE: Vitamin A 20% Vitamin C 6% Calcium 22% Iron 12% * DIET EXCHANGES: 1 Starch, 3 High-Fat Meat * CARBOHYDRATE CHOICES: 1From "Betty Crocker's Dinner Made Easy With Rotisserie Chicken." Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

WHITE SAUCE CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a rolling boil.
• Add lasagna noodles to boiling water and place lid tightly back on the pot, immediately turn heat off, don't open the pot for another 10-15 minutes (this produces perfect al dente pasta every time), Drain, and rinse with cold water and set aside.
• While pasta cooks, melt the butter in a large saucepan over low to medium heat and cook the onion and garlic in the butter until tender, stirring frequently.
• In a large bowl, mix together cream of chicken soup, sautéed onions and garlic mixture, sour cream, garlic powder, onion powder, oregano, basil, pepper, poultry seasoning, and 1/4 cup of shredded Parmesan cheese, and all of the cubed chicken.
• In a 9x13 inch casserole dish start layering as follows: place 3 cooked lasagna noodles at bottom of dish, and spread half of the chicken mixture over the noodles, sprinkle 1/4 cup of grated parmesan cheese and 1/4 cup of mozzarella over the chicken mixture.
• Create another layer by repeating above step.
• Use last 3 noodles to cover the second layer, and spread the entire top of the lasagna with the remaining 1 1/2 cups of shredded mozzarella and remaining 1/4 cup of parmesan.
• When the layering is completed, cover with aluminum foil, making certain that the foil is not touching the top of the lasagna, and bake for 25 minutes @ 350 degree F (175 degrees C)
• Remove foil and continue baking, for another 15-20 minutes or until cheesee browns nicely.
• Let stand 10 minutes before serving, so lasagna can set as cheese cools (I usually let it set overnight, to allow for easier cutting).
• Sprinkle parsley over dish before serving.