Lasagna Chicken: Recipes for All Tastes

Lasagne chicken is one of the alternatives to the traditional. Find out some of the recipes.

Lasagna Chicken Recipes for All Tastes

Who said lasagna has to be always the same?

After version more traditional lasagna, we leave you now with some recipes lasagna chicken.

Will not be able to resist!



Simple and effective. The recipe is from the blogEasy Recipes.

– Ingredients –

  • 2 chicken breasts large
  • 3 c. butter soup
  • 1 medium onion, chopped
  • 1 pack of tomato puree
  • 2 cup of tea of boiling water
  • 2 c. tablespoon of wheat flour
  • 500g cream milk pasteurised fresh
  • 500g of pasta for lasagna, boiled
  • 100g parmesan cheese, grated
  • Garlic and salt and q. b.

– Mode of preparation –

  1. Before you begin, season the chicken with salt and garlic.
  2. Place a spoonful of butter in a non-stick pan and brown the chicken on both sides.
  3. Then add the onion, the tomato puree and the water and let it cook.
  4. When it is cooked, strain the broth and reserve two cups of tea callus and shred the chicken.
  5. Then, melt two more tablespoons of butter and cook the flour. After you add the broth to the chicken and mix well to thicken. Finally, add the fresh cream.
  6. What remains now is to assemble the lasagna. On a board, switch between layers of sauce and pasta and finish with the sauce and the cheese.
  7. Bake in the oven, pre-heated to 180ºC, and cook. When you are ready, remove and serve. If you want you can decorate with peas.

To give more color and taste to your lasagna. The recipe is from the blog Pleasures Healthy.

– Ingredients

For the lasagna:

  • 5 chicken breasts small
  • 1 can of mushrooms large
  • 100 g of sliced ham chicken
  • 8 cubes of spinach chopped
  • 9 plates of lasagna
  • Grated cheese lean or cheese mozzarella of buffalo milk cheese q. b.
  • 1 ½ medium size onions
  • 2 cloves garlic, minced
  • 3 c. tablespoon of tomato purée
  • 1 bundle of parsley
  • Bay leaf, broth of chicken, white wine, salt and q. b.
  • Spicy (optional)

For the sauce:

  • 2 cans small peeled tomatoes or 5 large tomatoes, ripe,
  • Half a red bell pepper
  • 1 medium onion
  • 2 cloves of garlic
  • Olive oil, salt and q. b.
  • 1 bundle of parsley

– Mode of preparation –

  1. Start with the sauce. So put in a pan the onion, the minced garlic and a drizzle of olive oil and let brown.
  2. Then add the tomatoes and the peppers and let cook well.
  3. By the end, you just grind everything, sprinkle with the parsley, grind the salt and set aside.
  4. Then you go on to the filling for your lasagna. The first step is to cook the chicken breasts in water, salt and half the onion.
  5. When you are ready, remove, shred, and reserve in the cooking water.
  6. Then, in a non-stick pan put an onion, garlic, finely chopped, bay leaf, olive oil, white wine, and let brown.
  7. Add the shredded chicken, the chopped mushrooms, as well as the peeled tomatoes, the broth of the chicken and let it cook.
  8. When it is cooked add a little chopped parsley and the spicy (if you want) and set aside.
  9. In a tray, to switch between a drizzle of olive oil, a layer of plates of pasta for lasagna, a layer of the stuffing of chicken and the slices of ham chicken. End plates in the mass of the lasagna.
  10. Drizzle with the tomato sauce that you prepared in the beginning and sprinkle with grated cheese lean or thinly sliced cheese mozzarella of buffalo milk cheese.
  11. Bake in the oven, 180ºC, and cook for 25 minutes.

A tip of the blog Pepper & Chocolate.

– Ingredients –

  • 500g chicken breast
  • 1 embalagem cogumelos frescos
  • 1 cenoura ralada
  • 150g spinach
  • 1 package of mass of fresh lasagne
  • 1kg large ripe tomatoes
  • 500g of ricotta cheese
  • 250g of tomato purée
  • 1 medium onion
  • 2 cloves of garlic
  • Olive oil, salt, basil and oregano q. b.

– Mode of preparation –

  1. Bake the chicken with salt, a clove of garlic and half an onion.
  2. In the meantime prepare the tomato sauce. Here’s what you must do. Remove the skin and seeds of the tomato and sauté with a clove of chopped garlic and one chopped onion. When they are broken grind.
  3. Then add the pulp of tomato paste and water (enough to leave the mollho fluid). Then, season with salt, black pepper and a pinch of oregano and basil and set aside.
  4. Wash and lamine the mushrooms and cook (and lose the excess water) in a pan with a little olive oil and salt.
  5. At the same time, boil and drain the spinach.
  6. When the chicken is cooked, shred and add the ricotta cheese, the mushrooms, the grated carrot and spinach and mix everything very well.
  7. Then, spread a little tomato sauce in bottom of pan, cover with sheets of fresh pasta, so as to cover the entire board. Then spread the chicken, followed by the cheese and again the tomato sauce. Repeat the process until you run out of the ingredients. Bake in the oven for about 20 minutes.

Good appetite!