Easy Chicken Lasagna Recipes

I made this the other day and was excellent. I used broccoli as my vegetable and the ricotta cheese instead of cottage cheese. I also used the precooked lasagna noodles and they worked well. I had left over turkey and chicken so I combined those as well. Left overs were all gone the next day. Will definitely make again.

Recipes Updated From :www.foodandwine.com

Ingredients

• 10 oz frozen chopped spinach defrosted and squeezed dry
• 2/3 cup shredded parmesan cheese divided
• 2 cups cottage cheese or ricotta cheese
• 12 lasagna noodles cooked and cooled
• 3 cups vegetables cooked and cooled
• 4 cups mozzarella divided
• 2 tablespoons parsley
• 4 cups cooked chicken
• 2 eggs

Sauce

• 2 cloves garlic minced
• 1 teaspoon dried basil
• ½ teaspoon oregano
• 2 cups chicken broth
• 4 oz cream cheese
• 1/3 cup butter
• 1 onion diced
• 1/4 cup flour
• 2 cups milk

Instructions

Number One :Preheat oven to 350°F.

Sauce

Number One :To make the sauce, melt butter, onion and garlic over medium low heat. Cook until onion is softened, about 3 minutes. Add flour and cook for 1-2 minutes.

Number Two :Reduce heat to low. Combine milk and broth. Add a small amount at a time whisking to thicken. The mixture will become very thick, continue adding a little bit of liquid at a time whisking until smooth.

Number Three :Once all of the liquid has been added, stir in cream cheese until melted.

Number Four :Remove from heat and add in 1/3 cup parmesan, 1 cup mozzarella cheese, dried basil and oregano.

Assembly

Number One :Combine cottage cheese, eggs, parsley and spinach. Set aside.

Number Two :In a 9x13 pan, layer 4 noodles, sauce, cooked vegetables and half of the chicken. Sprinkle with 1/2 mozza, 1/4 cup parmesan and 1/3 of the sauce.

Number Three :Add another layer of noodles, chicken, cottage cheese mixture, sauce.  Top with noodles and sauce. Cover and bake 40 minutes.

Number Four :Uncover, top with cheese and bake 20-30 minutes more.