Chicken Parmesan Lasagna
User Reviews
4.8
108 reviews
Excellent
Chicken Parmesan Lasagna
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This easy Chicken Parmesan Lasagna is a combination of two classic dishes. It's the perfect family-friendly dish to feed a large crowd!
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Ingredients
- 4 boneless, skinless chicken breasts, sliced in half lengthwise to make 8 ((32 ounces total))
- 15 ounce container part-skim ricotta cheese (I like Polly-o (almost 2 cups))
- 3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup fresh chopped basil (plus more for garnish)
- 2 large eggs (beaten)
- 4 3/4 cups homemade or jarred marinara sauce (from about 2)
- Olive oil spray
- 9 ounce box no-boil lasagna noodles (I used Barilla)
- 3 cups baby spinach
- 3 cups part-skim shredded mozzarella cheese
Instructions
- Preheat oven to 425°F. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl.
- Dip the chicken into the eggs, then into the breadcrumb mixture. Discard the remaining crumbs.
- Place the chicken on the prepared baking sheet, lightly spray the top with oil and bake in the oven for 25 minutes, do not turn. When done, remove from the oven and reduce oven temp to 400F.
- Meanwhile, combine the ricotta, parmesan cheese, and basil in a medium bowl.
- In a 9 x 13 x 3-inch Pyrex Deep baking dish, ladle 3/4 cup of marinara on the bottom of the dish.
- Arrange 3 lasagna noodles across the dish (they will expand as they cook), top with 3/4 cup sauce, 4 pieces of chicken, 1/4 of the ricotta cheese mixture, 1/2 cup mozzarella cheese, 3/4 cup spinach.
- Repeat the 2nd layer, skipping the chicken.
- Repeat the 3rd layer with the chicken, and the 4th layer without the chicken.
- For the 5th layer, spread the last 3 sheets of pasta noodles with the remaining 1 1/2 cups of marinara sauce on top.
- Cover with foil and bake in a 400F preheated oven in the center rack 50 minutes.
- Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes.
- Remove from oven and let it rest 15 minutes before serving.
Notes
- To Make Ahead and Refrigerate: May be prepped 24 hours in advance before baking. Prepare and refrigerate, tightly wrapping with foil. To bake, cover with foil and bake in a 400F preheated oven in the center rack 50 to 60 minutes. Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes. Remove from oven and let it rest 15 minutes before serving.
- To Freeze and Serve: Prepare unbaked lasagna in a freezer to oven safe Pyrex Deep baking dish, cover tightly with foil and freeze for up to 3 months. Remove from the freezer and let it thaw in the refrigerator 24 hours before baking. To bake, cover with foil and bake in a 400F preheated oven in the center rack 50 to 60 minutes. Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes. Remove from oven and let it rest 15 minutes before serving.
Nutrition Information
Show Details
Serving
1slice
Calories
454kcal
(23%)
Carbohydrates
34.5g
(12%)
Protein
44.5g
(89%)
Fat
16.5g
(25%)
Saturated Fat
7.5g
(38%)
Cholesterol
140.5mg
(47%)
Sodium
830mg
(35%)
Fiber
3.5g
(14%)
Sugar
5.5g
(11%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 454kcal | 23% |
| Carbohydrates | 34.5g | 12% |
| Protein | 44.5g | 89% |
| Fat | 16.5g | 25% |
| Saturated Fat | 7.5g | 38% |
| Cholesterol | 140.5mg | 47% |
| Sodium | 830mg | 35% |
| Fiber | 3.5g | 14% |
| Sugar | 5.5g | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
108 reviews
Excellent
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