Dutch Oven Creamy Chicken Lasagna
Nutritional Info
- Servings Per Recipe: 15
- Amount Per Serving
- Calories: 258.9
- Total Fat: 7.7 g
- Cholesterol: 52.4 mg
- Sodium: 761.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.7 g
- Protein: 26.8 g
View full nutritional breakdown of Dutch Oven Creamy Chicken Lasagna calories by ingredient
Introduction
in the summer we cook a lot of dutch oven - it's outside! This was an experiment on lasagna to see how it would be with chicken and cooked in the dutch oven. in the summer we cook a lot of dutch oven - it's outside! This was an experiment on lasagna to see how it would be with chicken and cooked in the dutch oven.Number of Servings: 15
Ingredients
-
Meat sauce:
Chicken Breast, no skin, 2 breasts, cooked, cooled, chopped
hunts roasted garlic and onion, 1 can
western family diced tomatoes no salt added, 1 can
*Campbell's Condensed Cream of Chicken & Mushroom Soup, 1can
Onions, raw, 1 cup, chopped
Mushrooms, fresh, 2 cups slices
Italian seasoning
cheese sauce:
fat free cottage cheese kroger, 4 cups
*Riccota Cheese Part Skim Milk (Great Value), 2 cups
low moisture park skim mozzarella cheese, 2.5 cup divided into 1 c and 1 1/2 c
Egg substitute, (Egg Beaters), .25 cup
Kroger plain greek yogurt, 1 serving
Italian seasoning
dried parsley
*whole wheat lasagna noodle 9 noodles
Directions
combine all the meat sauce in one bowl and all the cheese sauce ingredients in another bowl, using the 1 cup of cheese. Stir them. Add the seasoning as desired. I hate to say a measurement, because I just toss in until it tastes right.
Line a 16" dutch oven with foil. I would recommend two layers. Spray with pan spray, then line the bottom with three lasagna noodles. You'll have to break them a little. Then pour half cup of water on top of them. Layer the meat sauce and then some cheese sauce, another three noodles and repeat. End with the meat sauce, though I still had a little cheese sauce that I put on top before adding the rest of the mozzarella. Fold the foil down so it doesn't get in the way of the lid and doesn't touch the cheese.
Cover and put over the coals. One site says 13 coals on the bottom and 19 on the top. I think it might need to be the other way around, but you'll see how fast things melt or heat up. check after 45 minutes and see how the cheese is looking. If turning golden, then take off the coals and let sit for 20 minutes. Serve!
Serving Size: makes about 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.
Line a 16" dutch oven with foil. I would recommend two layers. Spray with pan spray, then line the bottom with three lasagna noodles. You'll have to break them a little. Then pour half cup of water on top of them. Layer the meat sauce and then some cheese sauce, another three noodles and repeat. End with the meat sauce, though I still had a little cheese sauce that I put on top before adding the rest of the mozzarella. Fold the foil down so it doesn't get in the way of the lid and doesn't touch the cheese.
Cover and put over the coals. One site says 13 coals on the bottom and 19 on the top. I think it might need to be the other way around, but you'll see how fast things melt or heat up. check after 45 minutes and see how the cheese is looking. If turning golden, then take off the coals and let sit for 20 minutes. Serve!
Serving Size: makes about 15 servings
Number of Servings: 15
Recipe submitted by SparkPeople user SPAZWRITER.