Chicken Parmesan Lasagna
User Reviews
4.8
Chicken Parmesan Lasagna
Description
Chicken Parmesan Lasagna features boneless skinless chicken breasts breaded with a mixture of seasoned breadcrumbs and grated Parmesan, baked until cooked through. Layers alternate between the baked chicken, ricotta cheese mixed with Parmesan and fresh basil, fresh baby spinach, shredded mozzarella, marinara sauce, and no-boil lasagna noodles in a deep baking dish.
The assembled lasagna is baked initially at 400°F covered with foil to allow noodles to absorb liquid and cheeses to meld, then uncovered to melt the final layer of mozzarella. This layering results in a casserole that balances the tender, flavorful breaded chicken with creamy and melty cheeses and a bright tomato sauce with herbal notes from basil.
The dish can be prepared ahead and refrigerated for up to 24 hours or frozen for up to 3 months. When baking from frozen, allow it to thaw overnight in the refrigerator. Letting it rest 15 minutes after baking helps the layers set for easier servings.
Ingredients
- 4 chicken breast 32 ounces total, boneless, skinless, sliced in half lengthwise to make 8
- 15 ounce ricotta cheese I like Polly-o (almost 2 cups, part-skim, container
- 3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
- 1/2 cup Pecorino Romano cheese grated, or Parmesan cheese
- 1/4 cup Parmesan Cheese grated
- 1/4 cup basil plus more for garnish, fresh, chopped
- 2 egg beaten, large
- 4 3/4 cups marinara sauce from about 2, homemade or jarred
- olive oil spray form
- 9 ounce lasagna noodle I used Barilla, no-boil, box
- 3 cups baby spinach
- 3 cups mozzarella cheese part-skim, shredded
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
- This lasagna can be prepared up to 24 hours ahead and refrigerated tightly covered until baking.
- For freezing, assemble unbaked lasagna in an oven-safe dish, cover tightly with foil, and freeze for up to 3 months.
- To bake from frozen, thaw overnight in the refrigerator before baking covered at 400°F for 50-60 minutes, uncovered to melt cheese, and rest 15 minutes before serving.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.8
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