Lasagna Alfredo

Lasagna Alfredo -

Lasagna Alfredo with chicken, ricotta and spinach. Serve with diced tomato as a garnish.

Ingredients:

 1 (16 ounce) package lasagna noodles
 1 (10 ounce) package frozen chopped spinach
 3 cooked, boneless chicken breast halves, diced
 2 (16 ounce) jars Alfredo-style pasta sauce
 4 cups shredded mozzarella cheese
 2 pints ricotta cheese
 salt and ground black pepper to taste

Directions:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Cook spinach according to package directions; drain.
In a medium bowl, combine chicken and one jar of Alfredo sauce, stir together. In a separate bowl, combine ricotta and drained, cooked spinach, and stir.
In a 9 x 13 baking dish, place one layer of lasagna noodles, edges overlapping. Pour chicken and Alfredo sauce mixture over noodle layer and spread evenly. Sprinkle 1 cup of shredded mozzarella over chicken mixture. Top with another layer of noodles. Spread spinach mixture evenly over noodles. Pour 1/2 of remaining jar of Alfredo sauce over spinach mixture, spread evenly. Sprinkle another cup of mozzarella over sauce, lay on the final noodle layer and top with remaining 1/2 jar of Alfredo sauce, 2 cups of mozzarella, and salt and pepper to taste.
Bake 50 to 60 minutes, until top is brown and bubbly.

Southwestern Chicken Lasagna

Southwestern Chicken Lasagna -

A spicy, cheesy, Mexican flavored dish assembled and baked much like lasagna.

Ingredients:

 3 cups chopped, cooked chicken breast meat
 2 tablespoons butter
 2 large onions
 1 teaspoon fresh chopped jalapeno peppers
 2 tablespoons minced garlic
 2 teaspoons dried basil
 1 teaspoon dried oregano
 2 cups spaghetti sauce
 2 cups tomato sauce
 1/2 cup fresh salsa
 16 ounces shredded mozzarella cheese
 16 ounces shredded Cheddar cheese
 15 (6 inch) corn tortillas

Directions:

Preheat oven to 350 degrees F (175 degrees C).
In a large skillet, brown shredded chicken in butter or margarine. Add onions, jalapeno peppers, garlic, basil and oregano. Then add the spaghetti sauce, tomato sauce and salsa/picante sauce. Stir all together. Cover skillet and simmer for 10 minutes over low heat.
In a lightly greased 9x13 inch baking dish, place a layer of tortillas, then a layer of the chicken/sauce mixture, then a layer of mozzarella cheese. Repeat layers twice, then top casserole with Cheddar cheese and bake in the preheated oven for about 1 hour, until cheese is bubbly.

Chicken Lasagna

Chicken Lasagna -

Lasagna made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!

Ingredients:

 6 lasagna noodles, cooked and drained
 1 pound ground chicken
 1/2 cup chopped onion
 1/2 cup chopped green bell pepper
 1 (10.75 ounce) can condensed cream of mushroom soup
 1 (10.75 ounce) can condensed cream of chicken soup
 1 (5 ounce) can evaporated milk
 1 pound shredded mozzarella cheese
 1 (8 ounce) container cottage cheese

Directions:

Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

Chicken and Spinach Alfredo Lasagna

Chicken and Spinach Alfredo Lasagna -

A different, yet wonderful twist on normal lasagna!

Ingredients:

 1 (8 ounce) package lasagna noodles
 3 cups heavy cream
 2 (10.75 ounce) cans condensed cream of mushroom soup
 1 cup grated Parmesan cheese
 1/4 cup butter
 1 tablespoon olive oil
 1/2 large onion, diced
 4 cloves garlic, sliced
 5 mushrooms, diced
 1 roasted chicken, shredded
 salt and ground black pepper to taste
 1 cup ricotta cheese
 1 bunch fresh spinach, rinsed
 3 cups shredded mozzarella cheese

Directions:

Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.