*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I usually don't rate recipes if I alter them, but I am going to for this one. I will give it three stars but had the recipe been as I altered it, I would have given it five stars. I sauteed finely chopped mushrooms, red peppers, green and yellow onions and garlic. I also added spinach to the mixture. I loved the cream cheese part although I was worried it would be weird. It was really great. I topped it with mozzerella, parmasan and oregano for some color. After all that, it was the best chicken lasagna ever! :o) This is a good starting recipe to 'tweak' to your own liking.
I was looking for a lasagna recipe that didn't use ricotta cheese (my brother refuses to eat it.) He absolutely loved this dish. It is a nice change from regular lasagna. The only thing I did differently was added some garlic powder, pepper and Italian seasoning to the cream cheese mixture, and also used oven ready pasta to cut down on cooking time. If you do try the oven ready pasta be sure to cover it with foil for the majority of cooking time, then for the last 10 minutes or so uncover to let the cheese get golden brown.
This was the GREATEST!!! Thank you so much.. I do have to give a warning though... a 9x13 pan is too big for this dish. Use the next size smaller for a BEAUTIFUL, full lasagna. It is sooo good and sooo rich! A dinner guest couldn't beleive that there was no ricotta in it. Thank you again!!!
Wonderful recipe! I poached frozen chicken breasts with chopped vidalia onion, celery tops, bay leaves, seasoned salt, and cracked black pepper for about two hours on a low simmer. I then shredded the cooked, cooled chicken, and in another pan sauteed one more chopped vidalia onion with two chopped, sweet, red bell peppers, two red chili peppers, oregano, and two cloves of garlic minced in a little olive oil. I added this mixture to the chicken, tossed in enough of the spaghetti sauce to lightly moisten the mixture, then proceeded with the rest of the recipe. Everyone loved this, and I had to send leftovers home with my daughter and son-in-law (I made mine in a 13 x 9 pan with nine lasagna noodles.) This recipe is OUTSTANDING! Thank you for sharing it.
This is definitely the best lasagna recipe I have ever made. My husband loved it so much he asked to take the leftovers to work for lunch something he rarely does. Following the advice of others I added sautéed onion garlic Italian seasoning and spinach to the chicken/cheese mixture. I also used 1/3 less fat cream cheese and a mix of regular and non-fat mozzarella to lighten it up a bit. I baked it in a 7 x10 deep dish baker and it turned out perfectly. This is definitely a keeper.
This is really good. I took the leftovers to work and all wanted the recipe. I added a box of frozen spinach but with or without that it is really good and easy to make. I tried the "don't boil the noodles" method and it worked quite well.
This is an excellent recipe - almost enough to make me throw out my recipe for lasagna with beef! Very rich and very creamy a subtle but refreshing change from recipes including ricotta. Another good feature in my opinion is the exclusion of eggs. The only change I made was the addition of some oregano and some Italian seasoning and I used the oven-ready lasagna noodles in order to skip a step. This is the simplest and most delicious lasagna recipe I've tried. A winner!
2/03 Good. K (4 yrs) liked. I used 2c leftover chicken & made my own sauce (15oz tomato sauce 1c crushed tomatoes 2 1/2tsp sugar 1/2tsp basil 1/4t oregano & 1tsp salt). I added an egg to the sauce for binding. Topped with the 1c mozzarella mixed with 1/2c fresh parmesan. (By the way 1/4 of a 12 ounce box of lasagna noodles is 6). I try to reduce sugar whenever I can soooo - just a little 411;) - Ragu has 6g sugar per 1/2c Tomato sauce as 4g per 1/2c. Also more 411:) name brand (I forget which brand) is substantially more salty than the store brand. I made my usual sauce & it turned out salty with the name brand. Surprised me.
I hesitantly used No Fat cream cheese in this recipe and held my breath...fortunately it was great! Very rich no weird flavor. I also used cut-up grilled chicken and Barilla rotini. Not quite lasagna (but it DOES taste like it!) just mixed everything together in a casserole. Very good!