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Chicken Lasagna Recipe For Ramadan | Ramadan Recipe | Easy Chicken Lasagna Recipe

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Desire Food
Desire Food
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Lasagna, a staple of Italian cuisine, has roots in ancient Greece but evolved in Italy, particularly in the Emilia-Romagna region. Traditionally made with layers of pasta, meat, and béchamel, it has countless variations. Chicken lasagna offers a lighter twist on this classic, making it popular among families seeking a comforting yet healthier meal. Today, lasagna is enjoyed worldwide, with adaptations reflecting local ingredients and tastes.

Ingredients

  • ●lasagna noodles
  • ●chicken breast
  • ●ricotta cheese
  • ●mozzarella cheese
  • ●Parmesan cheese
  • ●spinach
  • ●marinara sauce
  • ●egg
  • ●garlic
  • ●onion
  • ●olive oil
  • ●basil
  • ●oregano
  • ●salt
  • ●black pepper

Instructions

  1. 1Cook lasagna noodles in boiling water until al dente, about 8-10 minutes.
  2. 2Drain noodles and rinse under cold water to stop cooking.
  3. 3Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant, about 2-3 minutes.
  4. 4Add diced chicken breast to the skillet and cook until no longer pink, about 5-7 minutes.
  5. 5Stir in spinach and cook until wilted, about 2 minutes.
  6. 6In a bowl, mix ricotta cheese, egg, basil, oregano, salt, and black pepper until well combined.
  7. 7Spread a layer of marinara sauce on the bottom of a baking dish.
  8. 8Layer cooked noodles, chicken mixture, ricotta mixture, and mozzarella cheese in the dish, repeating layers.
  9. 9Finish with a layer of noodles topped with marinara sauce and Parmesan cheese.
  10. 10Cover with foil and bake in a preheated oven at 375°F (190°C) for 25 minutes.
  11. 11Remove foil and bake for an additional 15 minutes, until cheese is bubbly and golden.
  12. 12Let cool for 10 minutes before slicing and serving.

Ingredient Alternatives

ricotta cheese

Healthier: cottage cheese

Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

mozzarella cheese

Healthier: part-skim mozzarella

Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while still melting well.

chicken breast

Healthier: turkey breast

Cheaper: ground chicken

Turkey breast is leaner, and ground chicken is often less expensive.

marinara sauce

Healthier: homemade tomato sauce

Cheaper: canned tomato sauce

Homemade sauce can be fresher and lower in preservatives.

Techniques

boilingsautéinglayeringbaking

Equipment

large potskilletbaking dishmixing bowloven
🌶️🌶️🌶️Lowdairygluten

Also Known As

Pollo LasagnaLasagna di Pollo

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked, shredded chicken
  • ●2 cups ricotta cheese
  • ●2 cups shredded mozzarella cheese
  • ●1 cup grated Parmesan cheese
  • ●3 cups spinach, chopped
  • ●4 cups white sauce (béchamel)
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp nutmeg
  • ●1 tbsp olive oil

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large pot, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. 3In a mixing bowl, combine the cooked chicken, ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, chopped spinach, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix well.
  4. 4In a baking dish, spread a thin layer of white sauce on the bottom.
  5. 5Layer 3 lasagna noodles over the sauce, then spread half of the chicken mixture over the noodles.
  6. 6Pour 1 cup of white sauce over the chicken mixture, then sprinkle with 1/3 of the remaining mozzarella cheese.
  7. 7Repeat the layering process: 3 noodles, remaining chicken mixture, 1 cup white sauce, and 1/3 mozzarella cheese.
  8. 8Top with the final 3 noodles, the remaining white sauce, and the rest of the mozzarella and Parmesan cheese.
  9. 9Drizzle olive oil over the top and cover the dish with aluminum foil.
  10. 10Bake in the preheated oven for 25 minutes, then remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.
  11. 11Let it cool for 10 minutes before slicing and serving.

Equipment

large potmixing bowlbaking dishaluminum foil

Ingredients

  • ●1 lb ground chicken
  • ●1 medium onion, diced
  • ●2 cloves garlic, minced
  • ●1 can (28 oz) crushed tomatoes
  • ●4 cups chicken broth
  • ●8 oz lasagna noodles, broken into pieces
  • ●1 tsp dried basil
  • ●1 tsp dried oregano
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1 cup ricotta cheese
  • ●1 cup shredded mozzarella cheese
  • ●1/2 cup grated Parmesan cheese
  • ●2 tbsp olive oil
  • ●Fresh basil for garnish (optional)

Instructions

  1. 1In a large pot, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
  2. 2Add minced garlic and ground chicken to the pot. Cook until the chicken is browned and cooked through, breaking it apart with a spoon, about 7-10 minutes.
  3. 3Stir in the crushed tomatoes, chicken broth, dried basil, dried oregano, salt, and black pepper. Bring to a boil.
  4. 4Add the broken lasagna noodles to the pot. Reduce heat and let simmer for about 15-20 minutes, or until the noodles are tender.
  5. 5In a separate bowl, mix together the ricotta cheese, half of the mozzarella cheese, and half of the Parmesan cheese.
  6. 6Once the noodles are cooked, ladle the soup into bowls. Add a dollop of the ricotta mixture to each bowl.
  7. 7Top with the remaining mozzarella and Parmesan cheese.
  8. 8Garnish with fresh basil if desired and serve hot.

Equipment

large potmixing bowlspoonladle
dairy-free

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked shredded chicken
  • ●1 cup buffalo sauce
  • ●2 cups ricotta cheese
  • ●2 cups shredded mozzarella cheese
  • ●1 cup blue cheese crumbles
  • ●1/2 cup grated Parmesan cheese
  • ●1/2 cup chopped green onions
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the lasagna noodles according to package instructions; drain and set aside.
  3. 3In a large bowl, mix the shredded chicken with buffalo sauce until well coated.
  4. 4In another bowl, combine ricotta cheese, garlic powder, onion powder, salt, and black pepper.
  5. 5Spread a thin layer of the buffalo chicken mixture on the bottom of a 9x13 inch baking dish.
  6. 6Layer 3 lasagna noodles over the chicken mixture.
  7. 7Spread half of the ricotta mixture over the noodles, followed by a third of the mozzarella cheese and a third of the blue cheese crumbles.
  8. 8Repeat the layers: buffalo chicken, noodles, ricotta mixture, mozzarella, and blue cheese.
  9. 9Top with the remaining noodles, buffalo chicken mixture, mozzarella, and Parmesan cheese.
  10. 10Cover the dish with aluminum foil and bake for 25 minutes.
  11. 11Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  12. 12Garnish with chopped green onions before serving.

Equipment

9x13 inch baking dishlarge mixing bowlpot for boiling noodlesaluminum foil
🌶️🌶️🌶️Medium

Lasagna roll-ups are a fun twist on traditional lasagna, allowing for individual servings and easy customization of fillings.

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked chicken, shredded
  • ●1 cup ricotta cheese
  • ●2 cups mozzarella cheese, shredded
  • ●1/2 cup grated Parmesan cheese
  • ●1 egg
  • ●2 cups marinara sauce
  • ●1 tsp Italian seasoning
  • ●1/2 tsp garlic powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●fresh basil for garnish

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. 3In a mixing bowl, combine the shredded chicken, ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix well until combined.
  4. 4Spread a thin layer of marinara sauce on the bottom of a baking dish.
  5. 5Take one lasagna noodle and spread about 2-3 tablespoons of the chicken mixture along the length of the noodle. Roll it up tightly and place it seam-side down in the baking dish. Repeat with the remaining noodles and filling.
  6. 6Once all the roll-ups are in the dish, pour the remaining marinara sauce over the top, ensuring all noodles are covered.
  7. 7Sprinkle the remaining mozzarella cheese on top of the sauce.
  8. 8Cover the baking dish with aluminum foil and bake for 25 minutes.
  9. 9Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  10. 10Let it cool for a few minutes before serving. Garnish with fresh basil.

Equipment

large potmixing bowlbaking dishaluminum foilspatula

This dish combines traditional Indian flavors with Italian lasagna, reflecting a fusion of culinary styles.

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked chicken, shredded
  • ●2 cups butter chicken sauce
  • ●1 cup ricotta cheese
  • ●2 cups mozzarella cheese, shredded
  • ●1/2 cup grated Parmesan cheese
  • ●1/2 cup fresh cilantro, chopped
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large bowl, combine the shredded chicken with the butter chicken sauce, garlic powder, onion powder, salt, and black pepper.
  3. 3In another bowl, mix the ricotta cheese with half of the mozzarella cheese and half of the Parmesan cheese.
  4. 4Spread a thin layer of the chicken mixture on the bottom of a 9x13 inch baking dish.
  5. 5Layer 3 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles.
  6. 6Add half of the remaining chicken mixture on top of the ricotta layer, followed by another layer of noodles.
  7. 7Repeat the layering process with the remaining ingredients, finishing with a layer of noodles topped with the remaining chicken mixture.
  8. 8Sprinkle the remaining mozzarella and Parmesan cheese on top.
  9. 9Cover the dish with aluminum foil and bake for 25 minutes.
  10. 10Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  11. 11Let it cool for 10 minutes before garnishing with fresh cilantro and serving.

Equipment

9x13 inch baking dishmixing bowlsaluminum foiloven

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked chicken, shredded
  • ●2 cups ricotta cheese
  • ●2 cups mozzarella cheese, shredded
  • ●1 cup Parmesan cheese, grated
  • ●3 cups spinach, fresh or frozen
  • ●2 cups Alfredo sauce
  • ●1/2 tsp garlic powder
  • ●1/2 tsp onion powder
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 tsp nutmeg
  • ●1 tbsp olive oil

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large skillet, heat olive oil over medium heat. Add spinach and sauté until wilted (if using fresh) or heated through (if using frozen).
  3. 3In a mixing bowl, combine the shredded chicken, ricotta cheese, garlic powder, onion powder, salt, black pepper, and nutmeg. Mix well.
  4. 4Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
  5. 5Layer 3 lasagna noodles over the sauce, then spread half of the chicken mixture over the noodles.
  6. 6Add a layer of sautéed spinach, followed by a layer of mozzarella cheese and a layer of Alfredo sauce.
  7. 7Repeat the layers: noodles, chicken mixture, spinach, mozzarella, and Alfredo sauce.
  8. 8Top the final layer with the remaining 3 lasagna noodles, the rest of the Alfredo sauce, and sprinkle with Parmesan cheese and any remaining mozzarella cheese.
  9. 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  10. 10Let the lasagna cool for 10 minutes before slicing and serving.

Equipment

9x13 inch baking dishskilletmixing bowlaluminum foil

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked chicken, shredded
  • ●2 cups ricotta cheese
  • ●2 cups mozzarella cheese, shredded
  • ●1 cup Parmesan cheese, grated
  • ●3 cups Alfredo sauce
  • ●1/2 tsp garlic powder
  • ●1/2 tsp Italian seasoning
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the lasagna noodles according to package instructions until al dente. Drain and set aside.
  3. 3In a large mixing bowl, combine the shredded chicken, ricotta cheese, garlic powder, Italian seasoning, salt, and black pepper. Mix well.
  4. 4Spread a thin layer of Alfredo sauce on the bottom of a 9x13 inch baking dish.
  5. 5Layer 3 lasagna noodles over the sauce, then spread half of the chicken and ricotta mixture over the noodles.
  6. 6Add a layer of 1 cup of mozzarella cheese and 1/3 of the remaining Alfredo sauce.
  7. 7Repeat the layering process: 3 noodles, remaining chicken mixture, 1 cup mozzarella, and 1/3 of the Alfredo sauce.
  8. 8Top with the final 3 noodles, the remaining Alfredo sauce, and sprinkle with Parmesan cheese and the remaining mozzarella cheese.
  9. 9Cover the dish with aluminum foil and bake for 25 minutes.
  10. 10Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  11. 11Let the lasagna cool for 10 minutes before slicing. Garnish with fresh parsley before serving.

Equipment

9x13 inch baking dishmixing bowlpot for boiling noodlesaluminum foil

Ingredients

  • ●9 lasagna noodles
  • ●2 cups cooked chicken, shredded
  • ●1 can (14 oz) artichoke hearts, drained and chopped
  • ●2 cups ricotta cheese
  • ●2 cups mozzarella cheese, shredded
  • ●1 cup Parmesan cheese, grated
  • ●2 cups marinara sauce
  • ●1/2 cup fresh basil, chopped
  • ●1 tsp garlic powder
  • ●1 tsp onion powder
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Cook the lasagna noodles according to package instructions; drain and set aside.
  3. 3In a large bowl, combine the shredded chicken, chopped artichoke hearts, ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix well.
  4. 4Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  5. 5Layer 3 lasagna noodles over the sauce, then spread half of the chicken-artichoke mixture over the noodles.
  6. 6Add another layer of marinara sauce, followed by 3 more lasagna noodles, the remaining chicken-artichoke mixture, and another layer of marinara sauce.
  7. 7Top with the last 3 lasagna noodles, the remaining marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
  8. 8Cover the dish with aluminum foil and bake for 25 minutes.
  9. 9Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  10. 10Let the lasagna cool for 10 minutes before slicing and serving.

Equipment

9x13 inch baking dishlarge bowlpot for boiling noodlesaluminum foil

Ingredients

  • ●12 lasagna noodles
  • ●1 lb ground chicken
  • ●1 tbsp Cajun seasoning
  • ●2 cups ricotta cheese
  • ●2 cups shredded mozzarella cheese
  • ●1 cup grated Parmesan cheese
  • ●2 cups marinara sauce
  • ●1/2 cup chopped green onions
  • ●1/2 cup chopped bell peppers
  • ●2 cloves garlic, minced
  • ●1/2 tsp salt
  • ●1/2 tsp black pepper
  • ●1/4 cup fresh parsley, chopped

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2In a large skillet, cook the ground chicken over medium heat until browned, about 5-7 minutes.
  3. 3Add the Cajun seasoning, garlic, bell peppers, and green onions to the skillet. Cook for an additional 3-4 minutes until the vegetables are softened.
  4. 4In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, half of the Parmesan cheese, salt, black pepper, and parsley. Mix well.
  5. 5Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
  6. 6Layer 4 lasagna noodles over the sauce, then spread half of the ricotta mixture over the noodles, followed by half of the chicken mixture and a layer of marinara sauce.
  7. 7Repeat the layers: 4 more noodles, the remaining ricotta mixture, the remaining chicken mixture, and another layer of marinara sauce.
  8. 8Top with the remaining 4 lasagna noodles, the rest of the marinara sauce, and sprinkle the remaining mozzarella and Parmesan cheese on top.
  9. 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.
  10. 10Let the lasagna cool for 10 minutes before slicing and serving.

Equipment

9x13 inch baking dishlarge skilletmixing bowlaluminum foil
🌶️🌶️🌶️Medium

Ingredients

  • ●2 medium eggplants, sliced
  • ●1 lb ground chicken
  • ●2 cups marinara sauce
  • ●1 cup ricotta cheese
  • ●1 cup shredded mozzarella cheese
  • ●1/2 cup grated Parmesan cheese
  • ●1 egg
  • ●2 cloves garlic, minced
  • ●1 tsp dried oregano
  • ●1 tsp dried basil
  • ●1/2 tsp salt
  • ●1/4 tsp black pepper
  • ●2 tbsp olive oil
  • ●Fresh basil for garnish

Instructions

  1. 1Preheat the oven to 375°F (190°C).
  2. 2Slice the eggplants into 1/4-inch thick slices and sprinkle with salt. Let them sit for 30 minutes to draw out moisture, then rinse and pat dry.
  3. 3In a skillet, heat olive oil over medium heat. Add minced garlic and ground chicken, cooking until the chicken is browned and cooked through.
  4. 4Stir in marinara sauce, oregano, basil, salt, and pepper. Simmer for 5 minutes.
  5. 5In a bowl, mix ricotta cheese, egg, and half of the Parmesan cheese until well combined.
  6. 6In a baking dish, layer the ingredients: start with a layer of marinara sauce, then a layer of eggplant slices, followed by a layer of the ricotta mixture, and then a layer of the chicken mixture. Repeat the layers until all ingredients are used, finishing with a layer of marinara sauce on top.
  7. 7Sprinkle the remaining mozzarella and Parmesan cheese on top of the final layer.
  8. 8Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.
  9. 9Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil before serving.

Equipment

Baking dishSkilletMixing bowlAluminum foil

Chicken Enchilada Lasagna is a delightful fusion dish that combines traditional Mexican enchiladas with the comforting layers of lasagna. This dish reflects the creativity of Mexican-American cuisine, where flavors and techniques blend to create something unique. It's a popular choice for family gatherings and celebrations, showcasing how versatile and beloved enchiladas are in various forms.

Ingredients

  • ●shredded chicken
  • ●corn tortillas
  • ●enchilada sauce
  • ●black beans
  • ●corn
  • ●cheddar cheese
  • ●monterey jack cheese
  • ●onion
  • ●garlic
  • ●cumin
  • ●chili powder
  • ●salt
  • ●pepper
  • ●cilantro
  • ●sour cream
  • ●lime

Instructions

  1. 1Preheat oven to 375°F (190°C).
  2. 2In a skillet, sauté onion and garlic until translucent, about 3-4 minutes.
  3. 3Add shredded chicken, black beans, corn, cumin, chili powder, salt, and pepper; stir to combine and heat through for 5 minutes.
  4. 4Spread a thin layer of enchilada sauce on the bottom of a baking dish.
  5. 5Layer corn tortillas over the sauce, overlapping slightly.
  6. 6Spread half of the chicken mixture over the tortillas.
  7. 7Sprinkle a layer of cheddar and Monterey Jack cheese over the chicken mixture.
  8. 8Repeat the layering process with tortillas, sauce, chicken mixture, and cheese until all ingredients are used, finishing with cheese on top.
  9. 9Cover the dish with aluminum foil and bake for 25 minutes.
  10. 10Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
  11. 11Let rest for 10 minutes before slicing.
  12. 12Garnish with cilantro and serve with lime wedges.

Ingredient Alternatives

sour cream

Healthier: Greek yogurt

Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Techniques

sautéinglayeringbaking

Equipment

skilletbaking dishaluminum foil
🌶️🌶️🌶️Mediummilkeggs

Also Known As

Enchilada LasagnaMexican Lasagna

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Pasta alla Norma: come fare la classica pasta siciliana con melanzane!

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PASTA ALLA NORMA - Ricetta tradizionale

Orazio Food Experience

PASTA alla NORMA
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PASTA alla NORMA

Ma che MENU!

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PASTA ALLA NORMA La vera ricetta originale siciliana

fulvio e le sue ricette

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PASTA ALLA NORMA

ICIO THE COOK

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(19) Pasta alla Norma - ricetta rivisitata

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PASTA ALLA NORMA

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Pasta alla norma - Si fa così | Chef BRUNO BARBIERI

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NON LA SOLITA PASTA ALLA NORMA, dimentica le altre ricette, #videoricetteinsieme
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NON LA SOLITA PASTA ALLA NORMA, dimentica le altre ricette, #videoricetteinsieme

atavolaconsilvia

PASTA ALLA NORMA - LA LIRICA A TAVOLA
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PASTA ALLA NORMA - LA LIRICA A TAVOLA

ilVeganChef - La Cucina dei Miracoli Paolo Marini

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Pasta alla norma S3 - P118

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