Chicken Lasagna II

Chicken Lasagna II

32 Reviews 1 Pic
Christine
Recipe by  Christine

“Lasagne made with ground chicken or turkey in a white sauce. Serve with a green salad and you have a complete meal!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Cook lasagna noodles in boiling salted water until al dente. Rinse with cool water, drain well.
  2. In a large skillet, cook and stir ground turkey or chicken, chopped onions and green pepper over medium heat until golden brown. Drain excess grease. Mix in cream of mushroom soup, cream of chicken soup, and evaporated skim milk. Cook mixture until it comes to a low boil.
  3. To assemble, in a buttered 13x9 inch casserole dish layer 1/2 cup of the sauce, 3 lasagna noodles, 1/2 cup of sauce, cottage cheese, one half of the shredded mozzarella cheese, 3 noodles, remaining sauce mixture. Finish with remaining shredded mozzarella cheese.
  4. In a preheated 350 degree F(175 degree C) oven bake for 45 to 60 minutes. Cook until heated through and bubbly. Let stand for 10 to 15 minutes before serving.

Share It

Reviews (32)

Rate This Recipe
LYNDZ14
21

LYNDZ14

I really liked the chicken lasagna recipe, but I added spinach and used baked chicken that had been chopped up as opposed to the ground chicken.

Supr_mom04
20

Supr_mom04

Ok, this was really good, but I made a few changes after reading some other reviews. I added a minced garlic clove, and threw in a little red bell pepper with the green to add a little color, and sauted along with the onion in a tbsp extra virgin olive oil before adding the ground chicken. When I added the chicken, I put a splash of garlic powder and oregano, salt and pepper in it. Then added the soups and the fat free evaporated milk. The only thing I would have done differently to the finished product, was throw in another layer of noodles. I did substitute some cheddar cheese for half of the mozerella also, just because I didn't have enough. Turned out very tasty indeed! Not bland, and very colorful! Enjoy!

Sar
14

Sar

This recipe is a good base, I made a few simple changes though, due to my husband's dislike for mushrooms. I changed the cream of mushroom soup to cream of broccoli. Also we really like peppers to I changed the peppers to 1 each of orange and green peppers, and riccotta cheese instead of cottage cheese. I also added minced garlic to the peppers when I fried them up. I also added garlic powder to each layer of the lasagna. The changes made it a very rich and filling lasagna.

More Reviews

Similar Recipes

Cajun Chicken Lasagna
(168)

Cajun Chicken Lasagna

Chicken Lasagna IV
(99)

Chicken Lasagna IV

Chicken Lasagna with White Sauce
(44)

Chicken Lasagna with White Sauce

Chicken Lasagna I
(29)

Chicken Lasagna I

Chicken Lasagna III
(29)

Chicken Lasagna III

Sarah's Chicken Lasagna
(27)

Sarah's Chicken Lasagna

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 364 cal
  • 18%
  • Fat
  • 12.2 g
  • 19%
  • Carbs
  • 47.4 g
  • 15%
  • Protein
  • 19 g
  • 38%
  • Cholesterol
  • 32 mg
  • 11%
  • Sodium
  • 827 mg
  • 33%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cajun Chicken Lasagna

>

next recipe:

Chicken Lasagna with White Sauce