RECIPE FOR CHICKEN LASAGNA WITH WHITE SAUCE RECIPES

Name: Chicken Alfredo Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 12 servings.
Cuisine: Europe, Italian
Ingredients: 4 ounces thinly sliced pancetta, cut into strips; 3 ounces thinly sliced prosciutto or deli ham, cut into strips; 3 cups shredded rotisserie chicken; 5 tablespoons unsalted butter, cubed; 1/4 cup all-purpose flour; 4 cups whole milk; 2 cups shredded Asiago cheese, divided; 2 tablespoons minced fresh parsley, divided; 1/4 teaspoon coarsely ground pepper; Pinch ground nutmeg; 9 no-cook lasagna noodles; 1-1/2 cups shredded part-skim mozzarella cheese; 1-1/2 cups shredded Parmesan cheese

CHICKEN ALFREDO LASAGNA RECIPE: HOW TO MAKE IT

Chicken Alfredo Lasagna Recipe: How to Make It image

My family was growing tired of traditional red sauce lasagna, so I created this fun twist using a creamy homemade Alfredo sauce. Store-bought rotisserie chicken keeps prep simple and fast. —Caitlin MacNeilly, Uncasville, Connecticut

Provided by Taste of Home

Categories Dinner

Total Time 01 hours 20 minutes

Prep Time 35 minutes

Cook Time 45 minutes

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 ounces thinly sliced pancetta, cut into strips
3 ounces thinly sliced prosciutto or deli ham, cut into strips
3 cups shredded rotisserie chicken
5 tablespoons unsalted butter, cubed
1/4 cup all-purpose flour
4 cups whole milk
2 cups shredded Asiago cheese, divided
2 tablespoons minced fresh parsley, divided
1/4 teaspoon coarsely ground pepper
Pinch ground nutmeg
9 no-cook lasagna noodles
1-1/2 cups shredded part-skim mozzarella cheese
1-1/2 cups shredded Parmesan cheese

Steps:

In a large skillet, cook pancetta and prosciutto over medium heat until browned. Drain on paper towels. Transfer to a large bowl; add chicken and toss to combine., For sauce, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in 1/2 cup Asiago cheese, 1 tablespoon parsley and seasonings., Preheat oven to 375°. Spread 1/2 cup sauce into a greased 13x9-in. baking dish. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Repeat layers twice., Bake, covered, 30 minutes. Uncover; bake 15 minutes longer or until bubbly. Sprinkle with remaining parsley. Let stand 10 minutes before serving.

Nutrition Facts : Calories 421 calories, FatContent 25g fat (13g saturated fat), CholesterolContent 99mg cholesterol, SodiumContent 688mg sodium, CarbohydrateContent 18g carbohydrate (5g sugars, FiberContent 1g fiber), ProteinContent 31g protein.

SLOW-COOKER CHEESY WHITE LASAGNA RECIPE: HOW TO MAKE IT

Slow-Cooker Cheesy White Lasagna Recipe: How to Make It image

Here’s my best version of my favorite food—lasagna! The recipe is a winner, so it’s worth the extra prep. You’ll have plenty of time to plan side dishes while the main dish is cooking. —Suzanne Smith, Bluffton, Indiana

Provided by Taste of Home

Categories Dinner

Total Time 03 hours 30 minutes

Prep Time 30 minutes

Cook Time 03 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 20

Ingredients

1 pound ground chicken or beef
2 teaspoons canola oil
1-3/4 cups sliced fresh mushrooms
1 medium onion, chopped
2 medium carrots, chopped
2 garlic cloves, minced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
1/2 cup white wine or chicken broth
1 cup half-and-half cream
4 ounces cream cheese, softened
1 cup shredded white cheddar cheese
1 cup shredded Gouda cheese
1 large egg, beaten
1-1/2 cups 2% cottage cheese
1/4 cup minced fresh basil or 4 teaspoons dried basil
9 no-cook lasagna noodles
4 cups shredded part-skim mozzarella cheese
Additional minced fresh basil, optional

Steps:

Fold two 18-in. square pieces of heavy-duty foil into thirds. Crisscross strips and place on bottom and up sides of a 6-qt. slow cooker. Coat strips with cooking spray., In a 6-qt. stockpot, cook chicken over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain. Set chicken aside., In same pot, heat oil over medium-high heat. Add mushrooms, onion and carrots; cook and stir just until tender, 6-8 minutes. Add garlic, Italian seasoning, salt and pepper; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is reduced by half, 4-5 minutes. Stir in cream, cream cheese, cheddar and Gouda cheeses. Return chicken to pot. In a large bowl, combine egg, cottage cheese and basil., Spread 1 cup meat mixture into slow cooker. Layer with 3 noodles (breaking noodles as necessary to fit), 1 cup meat mixture, 1/2 cup cottage cheese mixture and 1 cup mozzarella cheese. Repeat layers twice. Top with remaining meat mixture and cheese. Cook, covered, on low until noodles are tender, 3-4 hours. Remove slow cooker insert and let stand 30 minutes. If desired, sprinkle with additional basil. Using foil strips as handles, remove lasagna to a cutting board or platter.

Nutrition Facts : Calories 603 calories, FatContent 35g fat (19g saturated fat), CholesterolContent 165mg cholesterol, SodiumContent 1086mg sodium, CarbohydrateContent 28g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 40g protein.

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