Anthony Boundy - Love That Lasagna!: The Chicken Lasagna Cookbook for Pasta Lovers
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Love That Lasagna!
The Chicken Lasagna Cookbook for Pasta Lovers
By
Anthony Boundy
Copyright 2017 Anthony Boundy
Kindle Edition
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the autho r .
All ideas, suggestions and guidelines mentioned here are written for informative purpose s . While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own ris k . The author cannot be held responsible for personal an d/ or commercial damages in case of misinterpreting and misunderstanding any part of this Book
Table of Contents
Are you passionate about Italian dishes and want to learn new chicken lasagna recipes? Are you a lasagna lover and need some inspiration and new dishes to serve your family? Then try this chicken lasagna cookbook for your next meal. There are few foods more satisfying than a thick slab of lasagna served with a crisp salad and some garlic bread. The creamy cheese and tender noodles are a culinary masterpiece and will have your taste buds singing and your hand reaching for seconds. Whether you are cooking vegetarian, beef or chicken, there are thousands of recipes available to you that are simple to make and taste delicious. The recipes found in this cookbook are for chicken lasagna so when you feel like meat but want a lighter fare than beef can give, these chicken dishes will hit the spot.
This lasagna is creamy and delicious when you bite into the melted cheese and tender noodles. Try serving this with a crisp green salad and garlic bread.
Preparation Time: 25 minutes
Servings:
Ingredients:
- 9 lasagna noodles
- 4 ounces butter
- 1 chopped onion
- 1 minced clove garlic
- 4 ounces all-purpose flour
- 1 teaspoon salt
- 16 ounces chicken broth
- 12 ounces milk
- 32 ounces mozzarella cheese, shredded and divided
- 8 ounces Parmesan cheese, grated and divided
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- 1/2 teaspoon ground black pepper
- 16 ounces ricotta cheese
- 16 ounces cooked chicken meat, cubed
- 20 ounces of thawed frozen chopped spinach, drained and squeezed dry
- 1/2 ounce Parmesan cheese
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Bring lightly salted water to a boil in a large pot and cook lasagna noodles for 10 minutes or until al dente. Drain.
3. Melt butter in a large skillet on medium heat. Saut onion and garlic in the butter until onion is tender and garlic is fragrant.
4. Add flour and salt to the mixture in the skillet and stir until bubbly
5. Mix in broth and milk and stir for 1 minute or until boiled
6. Add 16 ounces of mozzarella and 2 ounces of Parmesan. Stir cheese for 1 minute.
7. Sprinkle mixture with oregano, basil and pepper
8. Remove skillet from heat
9. Spread 1/3 of the mixture from the skillet along the bottom of a baking dish (9x13)
10. Place 1/3 of lasagna noodles over the sauce, then top with ricotta and finally chicken. Place 1/3 of the noodles over the chicken, followed by 1/3 of the sauce mixture, spinach and the last 16 ounces of mozzarella and 4 ounces of parmesan
11. Arrange the last 1/3 of the noodles over the parmesan cheese.
12. Top with parsley and 2 ounces of parmesan.
13. Bake for 40 minutes or until golden brown on the top and cooked through
My favorite buffalo wing sauce is Franks because the flavor is out of this world! If you have ever wondered what buffalo wings would taste like as a lasagna, this recipe is your answer.
Preparation Time: 25 minutes
Servings:
Ingredients:
- 24 ounces chicken breasts with skin, bone-in
- 16 ounces chicken stock
- 1/2 ounce paprika
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 12 lasagna noodles
- cooking spray
- ounce olive oil
- 2 finely chopped stalks of celery
- 1/2 finely chopped onion
- 5 ounces buffalo wing sauce
- 4 ounces blue cheese, crumbled
- 16 ounces ricotta cheese
- 8 ounces blue cheese dressing
- 1 egg
- 8 ounces mozzarella cheese, shredded
Directions:
1. Arrange chicken in a large pot in a single layer and pour enough chicken stock over the meat to cover completely
2. Sprinkle with paprika, 1 teaspoon salt and cayenne and stir
3. Bring mixture in the pot to a boil, reduce heat to medium and cook for 20 minutes or until chicken is no longer pink inside.
4. When chicken is cool enough to handle, shred it with two forks
5. Bring lightly salted water to a boil in a large pot and cook lasagna noodles for 8 minutes or until al dente. Drain.
6. Lay a large sheet of aluminum foil on a flat surface and coat with cooking spray.
7. Heat oil in a frying pan on medium heat. Add celery and onion to the oil and cook for 5 minutes or until onion is translucent
8. Preheat oven to 350 degrees Fahrenheit
9. Mix shredded chicken and cooked onion mixture in a bowl and pour 1/3 of the buffalo sauce and blue cheese into the bowl. Stir until well combined. Sprinkle with salt and pepper. Add egg mixture to the bowl and stir well.
10. In the bottom of a baking dish (9x13), spread a layer of ricotta cheese mix and place 3 lasagna noodles over top.
11. Take of the remaining ricotta and spread over the noodles, then layer 1/3 of the chicken mixture and of the mozzarella
12. Place another layer of 3 lasagna noodles over the cheese and repeat the layering process twice more, finishing with a layer of the ricotta and mozzarella
13. Bake for 45 minutes or until brown on top
14. Let lasagna cool for 15 minutes before cutting and serving
Chicken alfredo takes on a new look in this simple lasagna recipe. I like to serve this dish with some peas on the side and crusty Italian bread.
Preparation Time: 25 minutes
Servings:
Ingredients:
- 16 ounces lasagna noodles
- 10 ounces thawed frozen spinach, chopped
- 24 ounces boneless and skinless cooked chicken breast meat, diced
- 32 ounces Alfredo pasta sauce
- 32 ounces mozzarella cheese, shredded
- 32 ounces ricotta cheese
- a pinch of salt and black pepper
Directions:
1. Preheat oven to 350 degrees Fahrenheit
2. Bring lightly salted water in a large pot to a boil. Then cook the lasagna noodles in the water for 10 minutes or until tender but firm to the bite.
3. Cook spinach according to the instructions on the package. Drain.
4. Mix chicken and half of the Alfredo sauce in a bowl and stir well.
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