Best 4 Chicken Curry Lasagna Recipes

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Chicken curry lasagna is a delicious and easy-to-make dish that combines the flavors of two classic dishes: chicken curry and lasagna. This unique and flavorful dish starts with a layer of cooked chicken and vegetables, then topped with a creamy curry sauce and a layer of cooked lasagna noodles. Additional layers of chicken curry, lasagna noodles, and curry sauce are added, before the lasagna is finished with a layer of melted cheese and baked until bubbly and golden brown. The result is a hearty and satisfying meal that is perfect for a special occasion or a weeknight dinner.

Let's cook with our recipes!

CHICKEN LASAGNE



Chicken Lasagne image

Easy, tasty, filling family meal

Provided by sdw1971

Time 50m

Yield Serves 6

Number Of Ingredients 13

12 sheets of lasagne
1 tablespoon oil
1 onion, sliced
4 oz (100 g) mushrooms, sliced
2 teaspoons ground ginger
1 teaspoon grated nutmeg
3 bay leaves
salt pepper
3 chicken portions, cooked, skinned and boned
1 tablespoon corn flour (corn starch)
450 ml (3/4 pint) milk
2/3 cup (150 ml) 1/4 pt natural yogurt
4 oz (100 g) Cheddar cheese, grated

Steps:

  • Cook the lasagne in boiling salted water until tender. (A little oil added to the water will prevent the sheets of pasta from sticking together.)
  • Meanwhile, heat the oil in a saucepan and fry the onion until softened.
  • Add the mushrooms and fry for a further 3 minutes.
  • Stir in the spices, bay leaves, salt and pepper, then mix in the chicken (shredded or chopped).
  • Dissolve the cornflour in the milk and add to the pan. Cook, stirring, until thickened.
  • Drain the lasagne and spread out on paper towels
  • Make alternate layers of lasagne and the chicken mixture in a baking dish.
  • Combine the yogurt and cheese and spread over the top.
  • Bake in a preheated moderately hot oven 200C (400F) Gas mark 6 for 30 minutes or until the top is golden brown.

CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

This is one of the easy lasagna recipes. Lasagna is one of the easiest and oldest pasta dishes. I am sure many of you have your favourite lasagna recipe for your busy weeknight. Be it for a busy weeknight or for the special family gathering, or a party, this classic pasta dish, will impress one and all. Your family and friends will love the gooey lasagna, packed with chicken swimming in fresh tomato salsa and cheese. Most classic favourite lasagna is the meat Bolognese, this easy chicken lasagna is as delicious as the classic favourite. Easy, fast and delicious. Serve Chicken Lasagna on its own with some Fennel Pesto Pull-Apart Bread Recipe and a glass of wine for a perfect weekend dinner. If you like this recipe, you can also try other Lasagna recipes such as Zucchini Lasagna Recipe Baked Roasted Vegetable Lasagna Recipe Roasted Vegetable Lasagna With Ricotta Recipe

Provided by Jyothi Rajesh

Time 55m

Yield Makes: 4 Servings

Number Of Ingredients 10

300 grams Boneless chicken
1 tablespoon Black pepper powder
1-1/2 teaspoon Paprika powder
1 Lemon juice
Salt , to taste
10 Lasagna sheets , ones that need no pre-cooking
1 cup Mozzarella cheese , shredded
Parmesan cheese
1 cup Tomato Basil Pasta Sauce
1/2 cup Parsley leaves , chopped

Steps:

  • To begin making the Chicken Lasagna recipe, wash and clean chicken well. Add pepper powder, lime juice, salt and paprika powder, mix well in a mixing bowl.
  • Cover and let the chicken marinate for about 1 to 2 hours.
  • Later add olive oil into a pan. And sauté the marinated chicken pieces on medium flame until cooked well. This will take about 15 minutes approximately.
  • Preheat the oven to 170 degree centigrade. Grease a 9-by-13-inch baking dish with butter well. Place a layer of cooked lasagna sheet in one layer.
  • Add some tomato pasta sauce, sprinkle cheese, layer chicken pieces on top, and sprinkle some more cheese on top of the chicken and some finely chopped parsley as well. Repeat the same step and keep layering until you reach the top of the pan.
  • Bake the lasagna pasta in preheated oven for about 7 to 12 minutes or until cheese melts and top is slightly browned.
  • Let the lasagna rest for about 10 minutes, then scatter the sliced parsley leaves on top, cut into squares and serve.
  • Serve Chicken Lasagna on its own with some Fennel Pesto Pull-Apart Bread Recipe and a glass of wine for a perfect weekend dinner.

CHICKEN LASAGNA RECIPE



Chicken Lasagna Recipe image

This white sauce Chicken Lasagna is so satisfying with layers of lasagna noodles and tender chicken in a creamy spinach sauce.

Provided by Natasha Kravchuk

Categories     Easy/Medium

Time 1h25m

Number Of Ingredients 17

9 lasagna noodles (cooked al dente)
4 cups shredded rotisserie chicken (or cooked from 2 lbs chicken breast)
1 Tbsp olive oil
1 medium onion (finely chopped)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
2 1/2 cups chicken broth
1 1/2 cups half and half ((or equal parts of heavy cream and milk))
5 oz fresh spinach (coarsely chopped)
2 tsp sea salt
1/2 tsp black pepper
3 garlic cloves (minced)
15 oz ricotta
1 large egg
1/4 cup parsley
1/4 cup parmesan cheese
3 cups mozzarella cheese (12 oz by weight, divided (reserve 1 cup for topping))

Steps:

  • Preheat oven to 375˚F. Cook pasta in a large pot of salted water until al dente according to package instructions then drain hot water and add cold water to the pot to stop the cooking process and prevent noodles from sticking together. Shred 4 cups of chicken.
  • Place a pot or large saucepan over medium heat, add 1 Tbsp olive oil and saute onions for 3-4 minutes or until softened. Add 4 Tbsp butter and whisk in 1/3 cup flour. Continue whisking 3 minutes or until flour mixture is golden.
  • Add 2 1/2 cups chicken broth, 1 1/2 cups half and half, 2 tsp salt, and 1/2 tsp black pepper. Whisk until smooth and simmer 5 minutes until thickened to a light gravy consistency.
  • Add minced garlic and chopped spinach, and stir to combine then remove from heat.
  • In a large bowl, whisk together: ricotta, egg, 2 cups mozzarella cheese, 1/4 cup parmesan, and 1/4 cup parsley.
  • Add a little bechamel sauce on the bottom of a 9x13 casserole dish, add 3 noodles, Add 1/2 ricotta sauce, 1/2 shredded chicken then ladle 1/3 of spinach sauce over the chicken.
  • Add 3 noodles, 1/2 ricotta cheese, 1/2 shredded chicken, and 1/3 spinach sauce
  • Add 3 noodles, remaining 1/3 sauce, and sprinkle on reserved 1 cup cheese.
  • Cover and Bake: Arrange 10-12 toothpicks over the top to keep the foil from touching the cheese then cover with a large sheet of foil. Bake on the center rack in a preheated oven at 375˚F for 45 minutes then uncover and broil 2-3 minutes to brown the cheese. Rest at least 10 minutes uncovered before slicing.

Nutrition Facts : Calories 337 kcal, Carbohydrate 24 g, Protein 18 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 73 mg, Sodium 670 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

CHICKEN CURRY LASAGNA



Chicken Curry Lasagna image

My family loves Indian food, and I thought the creamy tomato-based sauce in our favorite curry would be tasty as part of a lasagna. This is a yummy and exciting comfort food for our family! -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 12

Number Of Ingredients 16

1 tablespoon canola oil
1 medium onion, chopped
4 teaspoons curry powder
3 garlic cloves, minced
1 can (6 ounces) tomato paste
2 cans (13.66 ounces each) coconut milk
1 pound (about 4 cups) shredded rotisserie chicken, skin removed
12 lasagna noodles, uncooked
2 cups part-skim ricotta cheese
2 large eggs
1/2 cup chopped fresh cilantro, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
Lime wedges

Steps:

  • Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until softened, about 5 minutes. Add curry powder and garlic; cook 1 minute more. Stir in tomato paste; pour coconut milk into skillet. Bring to a boil. Reduce heat and simmer 5 minutes. Stir in cooked chicken., Meanwhile, cook lasagna noodles according to package directions. Drain. Combine ricotta, eggs, 1/4 cup cilantro, spinach and seasonings., Spread a fourth of chicken mixture into a 13x9-in. baking dish coated with cooking spray. Layer with 4 noodles, half the ricotta mixture, a fourth of chicken mixture and 1/2 cup mozzarella. Repeat layers. Top with remaining noodles, remaining chicken mixture and remaining mozzarella., Bake, uncovered, until bubbly, 40-45 minutes. Cool 10 minutes before cutting. Top with remaining cilantro; serve with lime wedges.

Nutrition Facts : Calories 343 calories, Fat 17g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 322mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

  • Use a variety of vegetables in your lasagna to add flavor and texture. Some good options include zucchini, spinach, mushrooms, and red peppers.
  • Don't overcook the chicken. It should be cooked through, but still tender and juicy.
  • Use a flavorful curry sauce. You can make your own or use a store-bought sauce.
  • Be generous with the cheese. It will help to hold the lasagna together and make it gooey and delicious.
  • Let the lasagna rest for at least 15 minutes before serving. This will help it to set and make it easier to slice.

Conclusion:

Chicken curry lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover chicken and vegetables, and it can be tailored to your own taste preferences. With a little planning, you can have a delicious and satisfying lasagna on the table in no time.

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