Oven Baked Chicken Lasagna with a Refreshing Taste. On medium heat add olive oil into large sauce pan, along with the chicken meat and the peppers. Sauté ingredients until meat has been cooked. Continue by adding in the tomatoes, chicken broth, salt, sugar, carrot, onion, and garlic.
Dissolve the bouillon cube in hot water.
To Prep the Lasagna: Make ricotta filling by placing all of the filling ingredients, ricotta cheese, sour cream, egg, parmesan, basil, salt, pepper, nutmeg, and spinach, into a bowl.
Cook and drain noodles as directed on package.
You can cook Oven Baked Chicken Lasagna with a Refreshing Taste using 14 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Oven Baked Chicken Lasagna with a Refreshing Taste
- It's 1 package of Lasagna Sheets.
- Prepare 750 grams of Chicken minced meat.
- It's 1 of large Carrot chopped.
- It's 2 of Red Bell Pepper chopped.
- It's 1 of Onion chopped (optional).
- Prepare 2 of Garlic Cloves diced (optional).
- Prepare 5 of Tomatoes grated.
- Prepare 1/2 cup of Olive Oil.
- Prepare 3 cups of Chicken broth.
- It's 3 cups of Parmesan Cheese.
- It's of Salt.
- It's of Sugar.
- It's of Bechamel Sauce.
- You need 1 teaspoon of Sugar.
Top the lasagne sheets with another ladle of béchamel and ¼ cup of the chicken and spinach mixture, sprinkle each layer with Parmigiano cheese. Garnish with freshly chopped parsley, if desired. Cook lasagna noodles according to package directions. When finished cooking, rinse with cold water and drain.
Oven Baked Chicken Lasagna with a Refreshing Taste instructions
- On medium heat add olive oil into large sauce pan, along with the chicken meat and the peppers. Sauté ingredients until meat has been cooked..
- Continue by adding in the tomatoes, chicken broth, salt, sugar, carrot, onion, and garlic. I haven’t added onion or garlic into this meat sauce because I wanted the sauce to have a lighter taste. Let this cook until broth has been absorbed..
- Once your meat sauce is ready add in 2 cups Parmesan Cheese and stir..
- On the bottom of a baking pan spread about 2 tablespoons of ready made tomato sauce. I usually do this so that the lasagna sheets don’t stick to the bottom of the pan, but you can also use olive oil, or butter. Start to layer the sheets as shown in picture..
- Continue by adding the meat sauce. Layer sheets and once more the meat sauce..
- Add Bechamel Sauce and top with 1 cup of Parmesan Cheese. Yesterday, I posted the recipe for the Bechamel Sauce, so you can use that dosage for this recipe. 🙂.
- Bake for 1 hour and until Bechamel sauce is golden brown. Once baked let this sit for 1/2 hour to cool. This way it is easier to cut pieces and serve. Kali Orexi!! 🙂.
While lasagna is cooking, in a large bowl, mix crack chicken, cream of chicken soup, and evaporated milk. Layer with a third of each of the following: noodles, sauce, meat mixture, Asiago, mozzarella and Parmesan cheeses. Layer with half of the ricotta mixture, half of the spinach and half of the chicken. Cover with one-quarter of the cheese sauce and one-third of the noodles. Tips to Make the Best Chicken Spinach Lasagna Recipe: You can use lean ground chicken or you can substitute it with ground turkey or beef.