Ingredients
for 10 servings
- 3 chicken breasts
- 2 cups (230 g) italian bread crumbs
- 5 eggs
- 1 cup (125 g) flour
- 24 oz (680 g) marinara sauce
- 15 oz (425 g) ricotta cheese
- 8 lasagna noodles
- 2 cups (200 g) shredded mozzarella cheese
- 2 cups (200 g) shredded parmesan cheese
- vegetable oil
- fresh basil, to garnish
- salt, to taste
- pepper, to taste
Preparation
- Preheat oven to 350°F (180°C).
- Cut chicken breasts in half widthwise (pound thin if necessary) and season with salt and pepper.
- Coat the chicken in flour, egg, and finally in bread crumbs.
- Heat oil in a cast iron skillet and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
- In a bowl, whisk one egg into the ricotta, then set aside.
- In a casserole dish, spread ⅓ of the jar of marinara on the bottom, top with lasagna noodle overlapping with each noodle.
- Spread half of the ricotta mixture on top of the noodles and layer with chicken.
- Top the chicken with ½ cup (50 gram) of mozzarella and a ½ cup (50 gram) of parmesan.
- Continue layering in the same order and top with remaining cheeses.
- Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
- Serve with a sprinkle of fresh basil.
- Enjoy!
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