Chicken Parmesan Lasagna
Introducing a delightful blend of flavors, this simple Chicken Parmesan Lasagna marries two beloved classics into one delectable meal. Ideal for gatherings, it’s the ultimate dish to satisfy a hungry group and ensure everyone leaves the table happy!
Get the Calorie Master app
Download on the App Store for the best experience.
Ingredients
- 4 boneless, skinless chicken breasts, sliced in half lengthwise to make 8
- 3/4 cup seasoned breadcrumbs
- 2 large eggs
- olive oil spray
- 15 ounce container part-skim ricotta cheese
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup fresh chopped basil
- 4 3/4 cups homemade or jarred marinara sauce
- 9 ounce box no-boil lasagna noodles
- 3 cups baby spinach
- 3 cups part-skim shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- 1
Begin by setting your oven to 425°F. Lightly coat a large baking sheet with cooking spray.
- 2
In a mixing bowl, blend together the breadcrumbs and grated parmesan cheese. In a separate bowl, whisk an egg until well beaten.
- 3
Take each piece of chicken and first immerse it in the egg mixture, then coat it with the breadcrumb mixture. Discard any leftover breadcrumbs.
- 4
Arrange the coated chicken pieces on the prepared baking sheet, give the tops a light spray of oil, and place in the oven to bake for 25 minutes without flipping. Once finished, take it out and lower the oven temperature to 400°F.
- 5
In the meantime, mix the ricotta cheese, parmesan cheese, and basil together in a medium-sized bowl until combined.
- 6
In a 9 x 13 x 3-inch Pyrex Deep baking dish, pour 3/4 cup of marinara sauce evenly across the bottom.
- 7
Lay 3 lasagna noodles side by side in the dish (they will expand during cooking), followed by 3/4 cup of sauce, 4 pieces of the baked chicken, 1/4 of the ricotta mixture, 1/2 cup of mozzarella cheese, and 3/4 cup of spinach.
- 8
For the second layer, repeat the process but omit the chicken.
- 9
For the third layer, include the chicken again, and then proceed to the fourth layer without the chicken.
- 10
For the final layer, place the last 3 sheets of lasagna noodles on top and spread the remaining 1 1/2 cups of marinara sauce over them.
- 11
Cover the dish with aluminum foil and bake in the preheated 400°F oven on the center rack for 50 minutes.
- 12
After that time, remove the foil, sprinkle the remaining cup of mozzarella cheese on top, and return to the oven until the cheese is melted, approximately 5 minutes.
- 13
Once done, take the lasagna out of the oven and allow it to rest for 15 minutes before serving.
Nutrition Information
Notes & Tips
- 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.
- 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.