Are you searching for a unique and delightful culinary experience? Look no further than our exploration of the tantalizing world of BBQ chicken lasagna. This delectable dish combines the hearty flavors of smoky BBQ chicken with the comforting textures of lasagna, resulting in a symphony of tastes and textures that will tantalize your palate. Join us as we embark on a journey through the world of BBQ chicken lasagna, uncovering its secrets and inspiring you to create your own culinary masterpiece.
Let's cook with our recipes!
BBQ LASAGNA
Steps:
- Preheat the oven to 400 degrees F.
- Boil the lasagna noodles for 9 minutes in a pot of salted water. When cooked, drain and transfer to an ice bath for 1 minute. Lay out the noodles on a large cookie sheet and spray with cooking spray.
- In a 4-inch-deep full-size hotel pan, spread a layer of the barbecue sauce over the bottom. Arrange 5 slightly overlapping noodles to fully cover the bottom of the dish. Then spread a layer of pulled pork, followed by 5 ounces of the barbecue sauce and 1 quart of cheese. Continue layering with 5 more noodles, followed by a layer of smoked chicken, 5 ounces of barbecue sauce and 1 quart of cheese. Then create another layer with 5 more noodles, followed by a layer of Cajun sausage, 5 ounces of barbecue sauce and 1 quart of cheese. Finish with the remaining noodles, the rest of the barbecue sauce and the last quart of cheese.
- Bake, uncovered, until cooked through, about 30 minutes.
WHITE CHEESE CHICKEN LASAGNA
A chicken and spinach lasagna with a creamy white cheese sauce. Great for any kind of pot luck. My kids love it.
Provided by Lisa Humpf
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
- Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
- Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
- Bake 35 to 40 minutes in the preheated oven.
Nutrition Facts : Calories 368.9 calories, Carbohydrate 22.8 g, Cholesterol 77.1 mg, Fat 20.7 g, Fiber 2.4 g, Protein 23.7 g, SaturatedFat 12 g, Sodium 670.9 mg, Sugar 3.2 g
NO BOIL BARBECUE CHICKEN ALFREDO LASAGNA
Throw together this no boil lasagna in minutes and enjoy a delicious, home cooked meal. Want to spend a little more time? Make them into personal sized lasagna rolls. Both are full of flavor and sure to be a winner.
Provided by Shannah Coe @justusfourblog
Categories Chicken
Number Of Ingredients 11
Steps:
- For complete directions, additional pictures, and a printable copy of the recipe, please visit the blog, Just Us Four: http://www.justusfourblog.com/2013/12/bbq-chicken-alfredo-lasagna/
MAKE-AHEAD CHEESY BARBECUE CHICKEN LASAGNA ROLL-UPS
We're bringing BBQ to the lasagna pan with these simple, delicious roll-ups.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 10h20m
Yield 16
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- In large bowl, beat cream cheese, 2 cups shredded Cheddar cheese and the Cajun seasoning with electric mixer on medium speed until blended. On low speed, add eggs one at a time, beating after each addition. Stir in chicken and finely chopped green onions. Spread slightly less than 1/3 cup chicken mixture along center of each cooked lasagna noodle to within 1 inch of one short end. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups seam side down in pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in two labeled 1-gallon freezer bags. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Pour 1 cup barbecue sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 40 to 50 minutes or until hot and bubbly. Remove foil; sprinkle each dish with 1 cup shredded Cheddar cheese. Bake uncovered 3 to 5 minutes longer or until cheese is melted. Sprinkle with green onion greens. Let stand 5 minutes before serving. Drizzle with ranch dressing.
Nutrition Facts : Calories 370, Carbohydrate 33 g, Cholesterol 95 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 13 g, TransFat 0 g
CHICKEN LASAGNA
Steps:
- Preheat the oven to 350 degrees F.
- Heat the butter in a large saucepan over medium heat. Add the onions and green peppers and cook, stirring occasionally, until they are soft and translucent, about 15 minutes. Add the chicken, pimientos, mushroom soup, and chicken broth. Simmer the mixture until the flavors blend and the sauce thickens slightly, about 5 minutes.
- Spoon about 1/3 of the chicken mixture into a medium baking dish. Arrange 2 of the noodles over the chicken; repeat layers of chicken and noodles twice more. Top the lasagna with cheese, cover with aluminum foil and bake for 20 minutes. Uncover and bake until the cheese is nicely browned, about 10 minutes. Remove the lasagna from the oven and allow it to set for 5 minutes, then serve.
BBQ CHICKEN LASAGNE!
Tasty different lasagne!
Provided by beccabryant
Time 1h45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to Gas Mark 6 or 180 degrees.
- Time to make the BBQ sauce! For this you will need to heat the oil in saucepan and add the onion. Cook over a gentle heat for 4-5 minutes, until softened. Add the chopped tomatoes, garlic cloves, brown sugar, malt vinegar, worcester sauce and tomatoe puree and mix.Bring to the boil and then reduce the heat and simmer for 20 – 30 minutes until thickened.
- Place all of the diced chicken into a large pan and brown off. Whilst the meat is browning chop up the corgette, onion, red pepper and mushroom as small as you can.
- Once they are cut and the meat is browned off add the BBQ sauce and diced vegetables to the chikcen and simmer for 20 minutes to let the chikcen absourb allt he flavours.
- When the BBQ chicken mixture is nearly cooked start the white sauce. To make the white sauce follow instructions on the back of the packet and slowly stir in a handful of cheddar cheese. Now you're ready to build your lasagne.
- To build the lasagne get a large oven proof dish. Firstly put a small amount of white sauce in the bottom of the dish to prevent the pasta from sticking. Then layer with pasta, then BBQ sauce - repeating until you have aproximately 1/2 inch to 2.5 centimeters from the top of the dish. Then pour over your white sauce, spreading so it covers the whole top of the lasagne. Then place the Leerdammer/Mozzarella over the white sauce.
- Place the lasagne in the middle of the oven and leave for 30-40 minutes.
- Keep an eye on the lasagne, it will be cooked when the cheese has gone a golden colour in the middle and crispy at the edges (personally I love the crispy bit!)
- Now you are ready to serve!
CHICKEN LASAGNA
Give this good-for-you lasagna a try. It's a great change of pace from the more traditional lasagnas featuring ground beef.-Marilynn Hieronymus, Sedalia, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a saucepan, saute onion and green pepper in butter until tender. Add mushrooms; cook until tender. Remove from the heat; stir in soup, milk, pimientos and basil. In a bowl, combine the chicken, American cheese, cottage cheese and 1/4 cup Parmesan cheese., Spread a fourth of the mushroom sauce in a 13x9-in. baking dish coated with cooking spray. Top with 3 noodles, half of the chicken mixture and a fourth of the mushroom sauce. Repeat layers of noodles, chicken and mushroom sauce. Top with the remaining noodles and mushroom sauce., Sprinkle with parsley and remaining Parmesan. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until hot and bubbly. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 255 calories, Fat 8g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 526mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein. Diabetic Exchanges
BARBECUE LASAGNA
This hearty dish is a nice change of pace from more traditional lasagna. The barbecue flavor is fantastic!-Hazel Selle, Hartford, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 8 servings.
Number Of Ingredients 20
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. For barbecue sauce, in a large saucepan, combine the next 13 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Spread about 1/4 cup barbecue sauce in a greased 13x9-in. baking dish. Layer with three noodles and half of the beef. Spread with half of the remaining barbecue sauce; sprinkle with half of the mozzarella, cheddar and Colby cheeses. Repeat layers., Combine cottage cheese and egg; spoon evenly over the top. Bake, uncovered, at 350° for 50-60 minutes or until lightly browned. Let stand for about 10 minutes before cutting.
Nutrition Facts : Calories 527 calories, Fat 25g fat (14g saturated fat), Cholesterol 125mg cholesterol, Sodium 1167mg sodium, Carbohydrate 43g carbohydrate (21g sugars, Fiber 2g fiber), Protein 34g protein.
BARBECUE LASAGNA
Years ago, Mid 1990 I think. I was sitting around talking about how the Pizza chains had come out with BBQ Pizza when I got the idea of BBQ Lasagna. I was inspired by the pizza, my Italian family upbringing and my southern living as an adult. This may sound strange at first but everyone I have served it to for the past 10+ years loved it. I start by cooking a large 6-10 lb Boston Butt on the smoker ahead of time slicing off some for a diner and then pulling the rest for pulled pork sandwiches and of course BBQ Lasagna. If you are already accustomed to pulled pork you are ahead of the game. If not there are many great smoked Boston Butt/pulled pork recipes on the web. If this seams like way to much work (smoking/ barbequing is a sport and requires lots of time and beer) then there is ready made pulled pork alternatives sold in most grocery stores that could be used. Here is one I see in the stores. Lloyd's BBQ Pork, search lloydsbbq.com http://www.lloydsbbq.com/products_shredporkbbq.aspI have not tried this but I'm sure it would be pretty good. I will stick with smoking and pulling my own. The same can be said for BBQ sauce. There is lots of good recipes on the web or use your favorite store bought brand. You can go spicy or sweet the choice is fully yours. Fact is you will find that you can vary this entire recipe many different ways using your favorite Lasagna recipe if you already have one. I like to think of this more as an Idea then a recipe. You can even trade out BBQ pulled Chicken, Beef etc. I will not use exact measurements for the pork or BBQ sauce as like I said I always make a lot and use what is left for other meals. I would guess I use somewhere between 1-2 lbs of pork in the Lasagna. I mix plenty of BBQ sauce to my pulled pork in a sauce pan and bring it to a slow simmer. (Don't burn) You just want the meat good and wet with the sauce and enough to simmer but not so much it is soupy. It should be very meaty. On the flip side if you choose a real thick sauce you may need to add a little water to thin it out. You're looking for the same consistency as a traditional marinara sauce to spread easily and be soaked up by the lasagna.
Provided by cullinanpat
Categories Pork
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Bring pulled pork in favorite BBQ sauce at a slow simmer on stove top.
- In a medium mixing bowl, combine ricotta, egg, salt, black pepper. Mix until smooth. Put aside.
- In a medium mixing bowl, combine shredded mozzarella cheese and cheddar cheese. Put aside.
- Boil 6 quarts of water, add pinch of salt, and cook pasta to almost done. Rinse in cold water.
- Spoon enough sauce from your simmering pork mix to spread around bottom and sides of a 10"x14"x3" or closest sized baking pan you have and place one layer of lasagna on the bottom of the pan.
- Spread evenly over lasagna a nice layer of pork and sauce. Next spread a layer of ricotta mixture and sprinkle on mozzarella and cheddar cheese. Repeat layering. Usually 3 or 4 layers depending on pan used. The goal is to use equal quantity of filling between each layer.
- On the top layer, top with remaining ricotta, thin layer of pulled pork and lightly sprinkling with cheese saving some cheese to top during the last 5 minutes of cooking.
- Bake for approximately 45 minutes until bubbly.
- Remove from oven; let sit for 15 minutes. Cut and serve with garlic bread. Enjoy!
- Foot Note: Use more or less cheese as desired. Save some cheese to add to top during the last 5 minutes of cooking.
Tips:
- Use a variety of vegetables. This will add flavor, texture, and nutrients to your lasagna. Some good options include zucchini, mushrooms, spinach, and bell peppers.
- Don't overcook the chicken. It should be cooked through, but not dry. If you're using a slow cooker, cook the chicken on low for 6-8 hours or on high for 3-4 hours.
- Use a good quality cheese. This will make a big difference in the flavor of your lasagna. Look for a cheese that melts well, such as mozzarella or cheddar.
- Don't skimp on the sauce. The sauce is what brings all the flavors of the lasagna together. Use a flavorful sauce that you enjoy.
- Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to firm up.
Conclusion:
BBQ chicken lasagna is a delicious and easy-to-make dish that is perfect for a family meal or a potluck. With a few simple tips, you can make a lasagna that is sure to impress your guests. So next time you're looking for a new recipe to try, give BBQ chicken lasagna a try!
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