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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (382g) Recipe makes 8 servings The following items or measurements are not included below: no-boil lasagna noodles |
||
| Calories 642 | ||
| Calories from Fat 408 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.3g | 69% | |
| Saturated Fat 21.4g | 106% | |
| Monounsaturated Fat 15.4g | ||
| Polyunsaturated Fat 5.3g | ||
| Trans Fat 0.3g | ||
| Cholesterol 202mg | 67% | |
| Sodium 981mg | 40% | |
| Potassium 521mg | 14% | |
| Total Carbohydrate 16.8g | 5% | |
| Dietary Fiber 0.3g | 1% | |
| Sugars 0.7g | ||
| Protein 40.9g | 81% | |
Cheezy Chicken Lasagna
By: RoseofSharon
May 30, 2005
I love this recipe because it contains two of my favorite things--cheese and chicken. It is a very good switch from pasta sauce on it. My DH said he liked it better than the traditional lasagna.
SERVES 8
Ingredients
Sauce
Chicken filling
- 2 lbs chicken thighs, cooked
Cheese filling
- 1 cup shredded parmesan cheese
- 1 (14 ounce) cottage cheese
- 1 cup shredded mozzarella cheese
- 1 egg
- 1 tablespoon dried basil
- 1 (9 ounce) no-boil lasagna noodles
Directions
1
For sauce:.2
In a sauce pan, melt the butter over a low heat; stir in the flour to make a roux. Add the milk in a small stream, bringing mixture to a boil. Whisk to get smooth. Add salt and pepper to taste.3
Add the cream of chicken soup and simmer the sauce until thick; set aside.4
For cheese filling:.5
Mix together all the cheeses, egg, and basil in a bowl; set aside.6
Grease a 13x9 pan. In the bottom, put 1 cup of the sauce and cover with 3 pasta sheets (make sure they do not touch each other).7
Spread half of the chicken, with 1/2 cup of sauce mixed in on the pasta, and top with 3 more sheets.8
Spread 1/2 of the cheese mixture over the pasta, top with 3 more sheets.9
Continue layering the pasta in the same manner, ending with pasta. Now pour the remaining sauce over the pasta; sprinkle with Parmesan.10
Cover and bake in a 350 degree oven for 45 minutes.
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- Main Ingredient > Pasta, Rice & Grains > Pasta > Lasagna
- Preparation > Time to Make > < 4 hours
- Occasion > Brunch
Featured Reviews for This Recipe
From: Chef #1408190
On Nov 25, 2009
I had a little difficulty assembling this. I tried to follow the directions but the ammount of noodles didnt seem to match up with the directions? No one else seemed to have any problems, not sure what I did wrong. O, and I forgot to add the can soup in with the rest of the ingredients, I had it all layered and noticed the can sitting there. What a mess! Im sure it would have been delicious having been done right, but can someone tell me exactly how many layers there are with the noodles?
From: Kellymike
On Feb 2, 2009
This was very good! I made 1/2 of the recipe (only 2 of us here) and added only a little garlic salt and some extra cheese. I was afraid it would be bland (only because it is very light in color putting it together, when you are used to lasagna with red sauce!) but it was NOT, it has a lovely light flavor that really lets the chicken and cheeses shine. Leftovers today were even better! Thanks very much for a fine recipe.
From: Lori Mama
On Oct 14, 2007
This was so tasty! I only had the pre-cook noddles on hand. I also added a few sauted mushrooms along with some extra cheese. Love cheese! The flavors were just wonderful. 
From: Chef #219776
On May 31, 2005
This was such a hit with my whole family. I used no-boil spinach lasagne noodles and added a little bit of garlic salt to the sauce mixture. What a treat - thank you!
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