Does anyone have a simple recipe for Chicken Lasagne?

Preferably with fresh lasagne noodles since I have the machine to make them, but doesn't matter if it's a recipe with the hard noodles.Does anyone have a simple recipe for Chicken Lasagne?
INGREDIENTS:





2 1/2 cups cooked chicken, in large chunks


1 cups chicken broth


1/2 cup milk or half-and-half


1 large can (28 ounces) plum tomatoes


2 cloves garlic, minced


1 bay leaf


pinch ground thyme


dash cayenne pepper


3 tablespoons olive oil


1/2 teaspoon sugar


salt


8 ounces lasagna noodles


3 tablespoons all-purpose flour


pepper


1/4 cup chopped fresh parsley


8 ounces shredded mozzarella cheese


1/2 cup grated Parmesan cheese


PREPARATION:





In saucepan, combine tomatoes, garlic, bay leaf, thyme, cayenne pepper, olive oil, sugar, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 20 minutes. Cook lasagna noodles in boiling salted water for about 10 minutes, or until just tender. Drain and run cold water over them to stop the cooking; pat dry.


In a cup, stir a few tablespoons of cold water into the 3 tablespoons flour. Stir until a smooth paste forms. Place chicken broth and milk in a saucepan and heat. Add flour mixture to the liquid; add salt and pepper to taste, then stir in parsley. Continue to cook, stirring, until mixture is thickened and bubbling.


Pour a thin layer of tomato mixture into a large 13x9x2-inch baking dish. Top with a layer of lasagna noodles placed side-by-side. Add a layer of chicken; sprinkle some of the mozzarella cheese over chicken. Top with a layer of chicken broth white sauce. Add another layer of lasagna, more tomato sauce, another layer of chicken, mozzarella cheese, and white sauce; repeat until all ingredients are used or dish is full, finishing with a layer of lasagna noodles. Sprinkle chicken lasagna with the grated Parmesan cheese. Bake chicken lasagna at 375掳 for 25 to 35 minutes, or until browned and bubbly.


It serves 4 to 6.Does anyone have a simple recipe for Chicken Lasagne?
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Cheesy aspapagus-chicken Lasagna





1tsp canola oil


3 boneless skinless chicken breasts


1 tsp prepared garlic


fresh ground pepper to taste


1 onion


15 mushrooms


1 can (282 ml) cheddar cheese soup


1 soup can filled with milk


1 tsp Mrs. Dash Italian seasoning


12 catelli express oven ready lasagna noodles


1 can (341 ml) asparagus (save liquids)


1/2 cup grated parmesan cheese


1-1/2 cup grated mozzarella cheese





Preheat oven to 350


Heat oil in a large pan or wok at med-high.


Cut chicken into bite size pieced and gradually add to oil as you cut. Toss until meat is no longer pink. Add ginger and pepper.





Sliver onion and slice mushrooms, in that order, and add to chicken as you cut. Remove from heat once fully cooked.





Mix in a small bowl in this order; soup, gradually stir in milk and spices. Stir until smooth.





Spread a few Tbsp of cheesy liquid over bottom of a rectangular oven-safe cake or lasagna pan, then...





Layer in this order, 1/3 dry noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 parmesan cheese and 1/3 mozzarella.





Repeat layers two more times. however, on the third layer place aspapagus on top, drizzle the asparagus liquid evenly all over, then continue with the final layer of cheese.


Cover tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 Minutes.





Remove lasagna from the oven when timer rings and let it set for 5 minutes before serving.
NGREDIENTS:





* 2 cups shredded mozzarella cheese


* 2 cans (10 3/4 ounces each) cream of mushroom soup


* 1 1/2 cups milk


* 1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water


* 1 egg


* 2 cups ricotta cheese


* 12 lasagna noodles, cooked and drained


* 2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)


* Parmesan cheese


PREPARATION:


Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.





In another medium bowl, combine spinach, egg and ricotta; mix well.





In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture.


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Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.


Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.


Makes 6 to 8 servings.
Prep Time :


Cook Time :


Type of Prep : Bake, Casserole


Cuisine : U.S. Regional


Occasion : Family Dinner





INGREDIENTS:





2 cups shredded mozzarella cheese


2 cans (10 3/4 ounces each) cream of mushroom soup


1 1/2 cups milk


1 package (10 ounces) frozen chopped spinach, thawed, drained, and squeezed to remove water


1 egg


2 cups ricotta cheese


12 lasagna noodles, cooked and drained


2 to 3 cups diced cooked chicken (chicken breasts or cooked whole chicken)


Parmesan cheese


PREPARATION:








Reserve 1/2 cup of Mozzarella cheese for topping. In medium bowl, combine soup and milk; set aside.


In another medium bowl, combine spinach, egg and ricotta; mix well.





In bottom of 13x9-inch baking dish, spread 1/2 cup of soup mixture. Arrange 4 lasagna noodles on mixture. Spoon about half of the ricotta cheese mixture over noodles, half of the chicken, 3/4 cup of Mozzarella cheese, and 1/3 of remaining soup mixture. Repeat layers, with 4 lasagna noodles, remaining ricotta mixture, remaining chicken, another 3/4 cup Mozzarella cheese, and half of remaining soup mixture, Top with remaining noodles, remaining soup mixture, reserved 1/2 cup Mozzarella cheese, and a generous sprinkling of Parmesan cheese.


Bake at 350掳 for 40 minutes or until hot and bubbly. Let stand 15 minutes before serving.


Makes 6 to 8 servings.
yes
You can make it the way that you do, but sub chicken for the meat that used. I change my receipes all the time by putting in the things that I like the most in them.