Best Chicken Prosciutto Lasagna Recipes

CHICKEN LASAGNA WITH PESTO CREAM SAUCE

Steps:

• In a very large wide pot, heat water and once boiling, salt the water, then add one lasagna strip at a time so they don't stick and cook for 1 minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
• Have a strainer standing by and gently lift each piece out with tongs into the strainer being careful not to break them up. Rinse with cold running water and layout on a sheet tray not touching each other. I layered with plastic wrap until I was ready to use.
• In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and the mozzarella cheese. Set aside.
• In a large sauté pan over medium heat, heat olive oil and add prosciutto and cook for two minutes, then add onions and cook for two minutes.
• Add spinach and cook until wilted, about another two minutes. Set aside.
• Pound or butterfly chicken breasts to a uniform thickness of one quarter inch.
• Coat the chicken with flour and shake off excess.
• Heat a large sauté pan to medium high and melt butter. Add chicken in a single layer and cook two minutes. Flip, lower heat to low and cook covered for five minutes without removing cover. Turn off heat and let sit five more minutes, again without removing cover.
• Move chicken to a cutting board to cool.
• Once cool, cut into half inch size pieces by cutting into strips then across the strips into pieces. Place in a bowl and toss with ½ cup of the pesto. Set aside.
• Place milk and cream in a sauce pan and heat to hot. Keep on low flame.
• In a large sauce pan, melt butter over medium heat then add flour and cook for three minutes, stirring often.
• Whisk in one third of the milk mixture with a wire whisk and stir briskly to form a thick paste. Add another third and whisk that in. Finally add the remaining third and whisk to form a smooth sauce.
• Add Worcestershire sauce, hot sauce, salt, pepper, dry mustard and nutmeg. Stir to combine then remove from heat and set aside.
• Preheat oven to 375 degrees F.
• In a 9X13 inch pan, spread one cup of sauce on the bottom and line with three lasagna noodles.
• Place all of the chicken and pesto mixture on top and cover with about five provolone slices. (enough to cover the surface, overlapping is fine)
• Cover with four more lasagna noodles (three the long way and one trimmed to fit the short way.
• Pour the spinach mixture on top, including any liquid collected in bowl.
• Top with one cup of sauce then four more lasagna noodles.
• Spread on the ricotta mixture then top with five lasagna noodles, overlapping four the long way and one trimmed to fit the short way.
• Top with one more cup of sauce and about eight slices of overlapping provolone cheese.
• Cover with parchment and foil and bake for 40 minutes covered and ten minutes uncovered.
• Place under broiler for a minute or two to slightly brown the cheese. Let sit for ten minutes before cutting.
• Place the remaining white sauce in a small sauce pan and heat to hot. Then off heat, whisk in the remaining pesto and serve with the lasagna.
• Cut into 8, 10 or 12 pieces.

CREAMY CHICKEN LASAGNA

Steps:

• Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain noodles as directed on package.
• Meanwhile, in 2-quart saucepan, melt butter over medium-high heat. Cook bell pepper and onions in butter, stirring occasionally, until crisp-tender; remove from heat. Stir in milk, soup, basil and pepper.
• Place 4 noodles in baking dish. Top with about 1 cup of the soup mixture, half of the cottage cheese, 1 1/2 cups of the chicken, 2/3 cup mozzarella cheese and 1/3 cup Cheddar cheese. Repeat layers once, starting with noodles. Place remaining 4 noodles over top. Top with remaining soup mixture, mozzarella cheese and Cheddar cheese. Sprinkle Parmesan cheese over top.
• Bake uncovered 50 to 55 minutes or until bubbly and hot in center. Let stand 15 minutes before cutting.

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.

CHICKEN LASAGNA

Steps:

• Cook lasagna noodles. Drain and rinse in cold water. Lay flat on paper towels.
• Saute mushrooms in 2 tablespoons butter and 1 tablespoon olive oil until golden.
• Lower heat and add garlic and parsley for a couple more minutes. Do not brown.
• In a separate pan, melt 4 tablespoons butter.
• Add flour and stir until combined.
• Add milk and chicken stock bit by bit until incorporated. Cook until thickened - do not boil.
• Add salt and pepper.
• Pour half and half in bottom on 10x12 baking pan.
• Layer with noodles, mushroom mixture, chicken and Prosiutto and 1/3 each of ricotta mozzarella and Parmesan.
• Cover with 1/3 white sauce.
• Repeat layers then sprinkle with Parmesan.
• Bake uncover at 350 for about 40 minutes.
• Rest for 10 minutes before serving.

CHICKEN ALFREDO LASAGNA

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, pepper and nutmeg., 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.

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.