Chicken Parm Lasagna
by Alix Traeger • featured in Top 5 Pasta Recipes
Ingredients
for 10 servings
- 3 chicken breasts
- salt, to taste
- pepper, to taste
-
1 cup all-purpose flour (125 g) - 5 eggs, divided
-
2 cups italian bread crumbs (230 g) - vegetable oil, for frying
-
2 cups ricotta cheese -
24 oz marinara sauce (680 g) - 8 lasagna noodles
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1 ½ cups shredded mozzarella cheese -
1 ½ cups shredded parmesan cheese - fresh basil, to garnish
Preparation
- Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
- Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
- Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
- In a medium bowl, combine the ricotta cheese and the remaining egg.
- Preheat the oven to 350°F (180°C).
- Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan 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!
Tips
1 of
15
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Sarah Al Waly
You can add mushrooms with the chicken
5 months ago Helpful (18) -
Maddi Stein
Don’t be afraid to go heavier on the basil
5 months ago Helpful (17) -
Hollie Yates
Season the chicken a little more, but other than that it’s amazing. I’ve made it a couple times now.
4 months ago Helpful (16) -
Salina Murillo
Might season the chicken a little differently
5 months ago Helpful (15)
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