6 chicken lasagna recipes to innovate the menu

6 chicken lasagna recipes to innovate the menu

The lasagna is one of dear pasta to prepare for Sunday lunch. This is because it combines creamy ingredients such as various types of cheese, ham and sauces and has a quick preparation time. The most common fillings are Bolognese sauce with minced meat and chicken. But if you don’t have minced meat at the moment or want to vary it and make a delicious one chicken lasagnathen this content is for you!

We decided to list 6 chicken lasagna recipes to prepare a different recipe for the family and even tastier. Choose an ideal recipe for today’s lunch and reproduce it in just a few steps!

Chicken lasagna with creamed corn and bacon




6 chicken lasagna recipes to innovate the menu

Chicken lasagna with creamed corn and bacon – Photo: Guia da Cozinha

Time: 1h40

Performance: 6 portions

Difficulty: average

Ingredients:

  • 1 pack of fresh lasagna pasta (500g)
  • 350 g of sliced ​​cheese
  • 100 g grated parmesan
  • 100 g of chopped bacon

braised

  • 3 tablespoons of oil
  • 1 chopped onion
  • 4 cups cooked and shredded chicken breast (tea)
  • 2 chopped tomatoes
  • 1 bag of powdered poultry seasoning
  • 1/2 cup chopped parsley (minced)
  • salt to taste

Cream of corn

  • 2 cans of green corn with water
  • 3 cups of milk (tea)
  • 2 tablespoons of margarine
  • 1 tablespoon of corn starch
  • salt to taste

Method of preparation:

  1. For the stew, heat a frying pan with oil over medium heat and saute the onion until golden brown.
  2. Add the chicken, tomato, seasoning and saute for 3 minutes.
  3. Add the green perfume, add salt, mix and turn off the heat. Reserve.
  4. For the creamed corn, beat in a blender, 1 can of corn, milk, margarine and cornstarch for 2 minutes.
  5. Pour into a saucepan, add the remaining corn, season with salt and cook for 5 minutes or until slightly thickened.
  6. In a medium refractory, intersperse layers of creamed corn, pasta, braised beef, cheese, finishing with creamed corn.
  7. Sprinkle with Parmesan and bacon and place in preheated medium oven for 35 minutes.

Chicken lasagna with two sauces



Chicken lasagna with two sauces

Chicken lasagna with two sauces – Photo: Guia da Cozinha

Time: 6 portions

Performance: 1h10

Difficulty: easy

Ingredients:

  • 1 pack of pre-cooked lasagna (500g)
  • 300 g of sliced ​​mozzarella
  • 100 g grated parmesan
  • Frozen boiled peas for garnish

braised

  • 2 tablespoons of butter
  • 1 chopped onion
  • 600 g cooked and shredded chicken
  • 1 can of drained peas
  • 2 chopped tomatoes
  • Salt and chopped parsley to taste

Sauce

  • 4 tablespoons of butter
  • 4 tablespoons of wheat flour
  • Salt and grated nutmeg to taste
  • 4 cups of milk (tea)
  • 1 box of cream (200g)
  • 1 can of tomato sauce

Method of preparation:

  1. Heat a pan with the butter over medium heat and fry the onion until wilted.
  2. Add the chicken, peas, tomatoes, salt, parsley and sauté for 3 minutes. Turn off and reserve.
  3. Heat a frying pan with the butter over medium heat and fry in the flour until it starts to brown.
  4. Add the milk, a little at a time, stirring until thickened. Mix sour cream, salt, nutmeg and turn off.
  5. Divide into two parts and add the tomato sauce in one of them, forming a rosy sauce.
  6. In a medium refractory, intersperse layers of the sauce, pasta, sauce, chicken stew, mozzarella, béchamel and pasta, until all ingredients are used up, finishing in béchamel.
  7. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes or until golden brown.
  8. Remove from the oven, decorate with the peas and serve.

Chicken lasagna with cabbage



Chicken lasagna with cabbage

Chicken Lasagna with Cabbage – Cooking Guide

Time: 1 hour

Performance: 8 portions

Difficulty: easy

Ingredients:

  • 2 bunches of cabbage
  • olive oil for greasing
  • 350 g of sliced ​​mozzarella
  • Grated Parmesan for dusting

Sauce

  • 4 tablespoons of olive oil
  • 1 chopped onion
  • 4 crushed garlic cloves
  • 2 chopped tomatoes
  • 3 cups tomato sauce (tea)
  • 3 cups cooked and shredded chicken
  • 1 pot of natural yoghurt (170g)
  • Salt, black pepper and chopped parsley to taste

Method of preparation:

  1. For the sauce, heat a frying pan with olive oil over medium heat and saute the onion and garlic for 3 minutes.
  2. Add the tomato, the sauce and sauté for 5 minutes. Add the chicken and saute for another 3 minutes.
  3. Mix the yoghurt, put salt, pepper, green perfume and switch off. Reserve.
  4. Remove the stalks from the cabbage leaves and, in a greased medium refractory pan, spread some of the sauce.
  5. Make a layer with the cabbage leaves, a layer of mozzarella and a layer of sauce.
  6. Repeat the layers until all ingredients are used up, ending with the sauce.
  7. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes.
  8. Turn off, remove and serve.

rosé chicken lasagna



rosé chicken lasagna

Rosé chicken lasagna – Photo: Guia da Cozinha

Time: 50 minutes

Performance: 8 portions

Difficulty: easy

Ingredients:

  • 2 cups maize corn (drained)
  • 2 cups of milk (tea)
  • 300 g of sliced ​​mozzarella
  • 2 tablespoons of wheat flour
  • 1 cube of chicken stock
  • 3 tablespoons of butter
  • 1 chopped onion
  • 2 tablespoons of olive oil
  • 1 cup tomato (chopped)
  • 1 cup cooked and shredded chicken
  • Salt, black pepper and chopped parsley to taste
  • 1 pack of pre-cooked lasagna (500g)
  • Grated Parmesan for dusting

Method of preparation:

  1. In blender, beat half of the corn, milk, flour, heavy cream and chicken broth.
  2. In a skillet, over medium heat, melt the butter and saute half the onion until wilted.
  3. Pour in the beaten corn, stirring until thickened.
  4. In another skillet, over medium heat, heat the oil and saute the remaining onion until wilted.
  5. Add tomato, chicken, remaining corn and saute for 2 minutes.
  6. Mix salt, pepper, parsley and turn off.
  7. In a medium refractory, interlayer layers of pasta, mozzarella, creamed corn and chicken sauce, finishing with mozzarella and creamed corn.
  8. Sprinkle with Parmesan and bake in a preheated medium oven for 20 minutes.
  9. Remove and serve.

Potato lasagna with chicken



Potato lasagna with chicken

Potato lasagna with chicken – Photo: Guia da Cozinha

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

  • 450 g cooked and shredded chicken
  • 2 tablespoons of olive oil
  • 1 chopped onion
  • 2 crushed garlic cloves
  • 1 cup of cream cheese (200 g)
  • Salt, black pepper and chopped parsley to taste
  • 500 g of peeled potatoes
  • olive oil for greasing
  • 400 g of grated provolone for dusting

Method of preparation:

  1. In a skillet, over medium heat, heat the oil and saute the onion and garlic for 4 minutes.
  2. Add chicken, sauce and sauté for 3 minutes.
  3. Add the cottage cheese, salt, pepper, green odor and mix.
  4. Cut the potatoes into thin slices on a mandolin and immerse them in water until ready to use.
  5. In a medium greased refractory, interlayer layers of the stew, potatoes, stew, and cheese, finishing with the cheese.
  6. Bake in a preheated oven for 30 minutes or until golden brown. Remove and serve.

Chicken lasagna with 4 cheeses



Chicken lasagna with 4 cheeses

Chicken Lasagna with 4 Cheeses – Photo: Guia da Cozinha

Time: 1 hour

Performance: 6 portions

Difficulty: easy

Ingredients:

  • 1 pack of fresh lasagna pasta (500g)
  • 300 g of sliced ​​mozzarella
  • 1 cup Parmesan (grated)

Sauce:

  • 4 tablespoons of butter
  • 1 chopped onion
  • 3 tablespoons of wheat flour
  • 4 cups of milk (tea)
  • 1 cup of grated gorgonzola
  • 1 cup of grated provolone
  • 1 cup cream (milk)
  • Salt and nutmeg to taste

Braised Chicken:

  • 2 tablespoons of butter
  • 1 chopped onion
  • 1 chicken breast cooked and chopped
  • 2 chopped tomatoes
  • 1 can of drained peas
  • Salt and chopped parsley to taste

Method of preparation:

  1. For the sauce, heat a pan with the butter and fry the onion until soft.
  2. Add the flour and fry quickly. Add the milk, a little at a time, stirring until thickened.
  3. Add the gorgonzola, provola, cream, salt and nutmeg, mix well and turn off the heat.
  4. Reserve.
  5. For the chicken stew, heat a pan with the butter and sauté the onion until golden brown.
  6. Add the chicken, tomatoes, peas, salt and greens and saute for 3 minutes.
  7. Turn off and reserve.
  8. To assemble, in refractory, make layers of sauce, pasta, chicken stew, sauce and sliced ​​mozzarella.
  9. Repeat the layers until you run out of ingredients ending in sauce.
  10. Sprinkle with Parmesan and bake in a preheated medium oven for 30 minutes.
  11. Remove and serve.

Source: Terra

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