4 Cheese Chicken Lasagna

By Jenni K
@AnCsMom

This cheesy chicken lasagna is sure to please! Not the normal tomato sauce based lasagna, a different take on a family favorite!

Rating:

★★★★★ 4 votes

Comments:

25 Comments

Serves:

One 9x13 pan

Prep:

1 Hr 15 Min

Cook:

45 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This warm cheesy goodness! The flavors of the cheeses mixed with the fresh onion, garlic and bell pepper are perfect. And the cheese sauce is so creamy! A great alternative for someone who loves Italian food but doesn't care for a red sauce.

Ingredients

12: lasagna noodles
4 large: chicken breasts, diced (approx 5 cups)
6 Tbsp: butter or margarine
3/4 c: green pepper, chopped
3/4 c: onion, chopped
8 oz: fresh sliced mushrooms
1/2 tsp: minced garlic
1 +/- Tbsp: Italian seasoning (approx)
: pepper (to taste)
2 can(s): cream of chicken soup
1 1/4 c: Parmesan cheese, shredded
16 oz: Velveeta cheese, cubed
15 oz: ricotta cheese
2 c: mozzarella cheese, shredded

How to Make 4 Cheese Chicken Lasagna

Step-by-Step

1Grease the bottom and sides of a 9x13 baking pan. Preheat oven to 350.
2Boil lasagna noodles until they're about 1/2 way done. Drain, rinse, and set aside.
3In a large saucepan, saute diced chicken breast in butter over medium heat. Season with Italian seasoning and pepper.
4When chicken is almost done cooking, add in green peppers, onions, mushrooms, and garlic. Add additional seasoning if desired. Cook until vegetables are tender.
5Stir in soup, shredded Parmesan, and Velveeta. Cook until cheese is melted.
6Put 4 noodles on the bottom of the greased pan. Layer with 1/3 of the chicken mixture, dot with 1/3 of the ricotta cheese, and 1/2 a cup of mozzarella cheese.
7Repeat with another layer of noodles, chicken mixture, ricotta, and 1/2 a cup of mozzarella cheese.
8Repeat for a third, and last, time, but top with all remaining mozzarella cheese (1 cup).
9Bake at 350 for 45 minutes. Let set 5-10 minutes before cutting.