Best 3 Trisha Yearwood Chicken Lasagna Recipes

If you're in search of a delectable and hearty dish that blends the flavors of traditional lasagna with a touch of Southern charm, then Trisha Yearwood's Chicken Lasagna is a must-try. This dish features layers of tender chicken, savory sauce, creamy cheese, and al dente pasta, all baked to perfection in a crispy lasagna noodle shell. With its rich and satisfying taste, this lasagna is sure to become a favorite among family and friends.

Here are our top 3 tried and tested recipes!

COWBOY LASAGNA

Cowboy Lasagna image

Provided by Trisha Yearwood

Categories main-dish

Time 2h

Yield 12 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
1 pound lean ground beef chuck
1 pound sage-flavored sausage, in bulk or removed from casing
1 pound sliced pepperoni
One 16-ounce can diced fire-roasted tomatoes
One 12-ounce can tomato paste
1 tablespoon dried oregano
Pinch salt
Pinch freshly ground black pepper
2 garlic cloves, minced
1 medium onion, finely chopped
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated Parmesan

Steps:

In a large, heavy skillet over medium heat, add the oil and lightly brown the ground beef and sausage. Be sure to keep the meat chunky, not finely separated, while cooking. Add the pepperoni, tomatoes, tomato paste, oregano, salt, pepper, garlic, onion and 2 cups water. Bring to a simmer and simmer, uncovered, for 30 minutes.
Preheat the oven to 350 degrees F.
Bring a pot of water to a boil. Cook the lasagna noodles according to the package directions and drain.
In the bottom of a 9-by-13-by-2-inch baking pan, spread a layer of the prepared sauce. Top with a layer of the lasagna noodles and the ricotta, mozzarella and Parmesan cheeses. Repeat, ending with the sauce, noodles and cheeses.
Bake until lightly browned and bubbling, about 40 minutes. Allow the dish to stand for 15 minutes before serving. Cut the lasagna into 3-inch squares and serve.

CHICKEN SPINACH LASAGNA CASSEROLE

Chicken Spinach Lasagna Casserole image

This is in this month's Redbook and is a Tricia Yearwood recipe. It looked so good. Putting it here for safekeeping. NOTE. i have made this twice since posting and love it!

Provided by MARIA MAC

Categories One Dish Meal

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 ounce) package frozen spinach, thawed and drained
2 cups cooked chicken, shredded
2 cups cheddar cheese, grated
1/3 cup onion, chopped
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon soy sauce
1 (10 ounce) can cream of mushroom soup
1 cup sour cream
1 (4 1/2 ounce) jar sliced mushrooms, drained
1/3 cup mayonnaise
6 lasagna noodles, cooked
1 cup parmesan cheese, grated
1 cup pecans, chopped

Steps:

Preheat oven to 350°F.
In a large bowl, combine spinach, chicken, cheddar cheese, onion, cornstarch, salt, pepper, soy sauce, soup, sour cream, mushrooms and mayonnaise.
Put a layer of noodles in the bottom of a greased (9x13x2 inch) lasagna pan.
Spread half of the spinach mixture over noodles.
Place another layer of noodles on top and cover with remaining spinach mixture.
Sprinkle parmesan cheese, then pecans on top.
Bake for 1 hour.

Nutrition Facts : Calories 530.4, Fat 36.6, SaturatedFat 13.9, Cholesterol 84.4, Sodium 1036.2, Carbohydrate 24.9, Fiber 3.3, Sugar 4.3, Protein 27.6

TRISHA YEARWOOD'S COWBOY LASAGNA

Trisha Yearwood's Cowboy Lasagna image

Make and share this Trisha Yearwood's Cowboy Lasagna recipe from Food.com.

Provided by Pinay0618

Categories Pork

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1 lb sage sausage
1 medium onion, finely chopped
1 garlic clove, minced
2 tablespoons olive oil
1 lb sliced pepperoni
1 (16 ounce) can diced tomatoes
1 (12 ounce) can tomato paste
2 cups water
2 teaspoons salt
1/2 teaspoon pepper
1 tablespoon dried oregano
16 ounces lasagna noodles
16 ounces ricotta cheese
16 ounces mozzarella cheese, shredded
1 cup grated parmesan cheese

Steps:

Preheat oven to 350°F.
In a large, heavy skillet, lightly brown ground beef, sausage, onion and garlic in the oil. Be sure to keep the meat chunky, not finely separated, while cooking. Drain the meat. Add pepperoni, tomatoes, tomato paste, water, salt, pepper and oregano. Simmer, uncovered, for 30 minutes.
Cook and drain lasagna noodles according to package directions.
In a 13 x 9-inch pan, spread 1 cup of the prepared sauce. Alternate layers of noodles, sauce, ricotta, mozzarella and parmesan cheeses, ending with sauce, mozzarella and parmesan.
Bake for 40 minutes or until lightly browned and bubbling.
Let stand for 15 minutes before serving.

Nutrition Facts : Calories 665, Fat 39.2, SaturatedFat 17.2, Cholesterol 121.1, Sodium 1659.2, Carbohydrate 38.8, Fiber 3.1, Sugar 6.5, Protein 38.7

Tips:

Use a variety of cheeses to create a flavorful lasagna. Trisha Yearwood's recipe calls for a combination of ricotta, Parmesan, and mozzarella cheeses.
Don't overcook the chicken. Chicken that is cooked for too long will become dry and tough. Cook the chicken until it is just cooked through, about 10 minutes per side.
Use a good quality pasta sauce. The sauce is one of the most important components of lasagna, so it's important to use a sauce that you enjoy. You can either use a store-bought sauce or make your own.
Layer the lasagna carefully. Be sure to evenly distribute the cheese, sauce, and chicken between the layers. This will help to ensure that each bite is flavorful.
Bake the lasagna until it is bubbly and the cheese is melted. This will take about 30 minutes.
Let the lasagna rest for 10 minutes before serving. This will allow the lasagna to set and make it easier to slice.

Conclusion:

Trisha Yearwood's chicken lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. The lasagna is made with a variety of cheeses, a flavorful sauce, and tender chicken. It is sure to be a hit with your family and friends.