Yet another exciting addition to your weekly menu. Easy, outrageously delicious, cheesy, and hearty! This Chicken Parm Lasagna is filled with crispy chicken parmesan – a fun, mouthwatering twist to your usual lasagna. I’m pretty sure everyone will love this!
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
1 ½ cups shredded mozzarella cheese(150 g)
1 ½ cups shredded parmesan cheese(160 g)
fresh basil, to garnish
How to make Chicken Parm Lasagna
Step 1: Slice the chicken breasts in half and if necessary, pound them thin. And generously season with salt and pepper.
Step 2: Grab 3 bowls. Add flour in one of them, the 4 eggs in the second bowl, and bread crumbs in the third.
Step 3: Cover the chicken first in flour, then dip in eggs, and coat in bread crumbs.
Step 4: In a cast-iron skillet, heat the vegetable oil over medium heat. Once the oil is hot, add the chicken and fry each side for about 4 minutes or until golden brown. Transfer the cooked chicken on paper towels to drain.
Step 5: Add the ricotta cheese and the rest of the egg in a medium bowl. Mix to combine.
Step 6: Prepare the oven. Preheat it to 350 degrees F or 180 degrees C.
Step 7: Over the bottom of a casserole dish, spread around 1/3 marinara sauce. Add 4 lasagna noodles, then, top it off with half of the ricotta mixture, then, 3 chicken cutlets. Sprinkle over half cup of mozzarella and another half cup of Parmesan cheese.
Step 8: Do the same to make one more layer, ending in marinara sauce, mozzarella, and Parmesan.
Step 9: Use a foil to cover the dish. Place inside the preheated oven and bake for about 45 to 60 minutes. Then, remove the foil in the last 10 minutes of baking and continue cooking.
Step 10: Remove from the oven and sprinkle with fresh basil.
Step 11: Serve and enjoy!
Calories 516 | Fat 18g | Carbs 47g | Fiber 3g | Sugar 5g | Protein 35g
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