Combine two Italian dinner favorites into one with this cheesy chicken Parmesan lasagna.
We're big fans of chicken Parmesan in my house. It's the perfect dinner for family night. Of course no one turns down lasagna when I pull a panful out of the oven.
Between chicken Parmesan and good old-fashioned lasagna, it's hard to decide what to make for dinner. Now you can have both in one pan!
My chicken Parmesan lasagna marries both of these comfort food favorites into one. The chicken is Panko crusted and nestled in between layers of cheesy ricotta filling, tangy marinara and no-bake lasagna noodles.
Making this lasagna couldn't be any easier. Many lasagna recipes call for up to 4 cups of ricotta cheese. I found 2 cups to be plenty and just as cheesy and delicious.
My family likes their pasta saucy. I used 6 cups of marinara in the recipe but I made sure we had a little extra simmering on the stove. We like to drizzle a little extra on top.
This dish can be assembled ahead of time. Our weekdays are busy, so I used Sunday to prepare and cook the chicken. With the chicken cubed, I was able to assemble this recipe in a matter of minutes the next day.
Easy Chicken Parmesan Lasagna
Serves 8-10. Total time: 1 hour
- 4 chicken boneless, skinless breasts, sliced into 8 cutlets
- 2 eggs, beaten
- 2 cups Panko breadcrumbs
- 3/4 cup olive oil
- 1/2 box oven-ready lasagna noodles
- 3 cups mozzarella cheese
- 2 cups ricotta cheese
- 1/2 cup Parmesan cheese
- 2 jars marinara
Heat the oil in a large skillet over medium high heat.
To prepare the chicken place the two beaten eggs into a shallow bowl. Dip each cutlet into the egg, then into the breadcrumbs. Transfer each cutlet to the hot skillet. Cook the chicken until golden brown, about four minutes per side. It may take two cycles to cook the chicken. Transfer the chicken to a platter to cool. Then chop each chicken cutlet into cubes.
Preheat the oven to 375°F. In a bowl, combine the ricotta, 2 cups mozzarella and the Parmesan cheese. Mix well.
Spray a 9 x 13 inch baking pan with cooking spray. Pour 1 1/2 cup of marinara into the bottom of the pan. Top with three lasagna noodles. Spread 1/3 of the cheese mixture followed by 2 cups of the chopped chicken and 1 1/2 cup of sauce. Repeat the layer. For the final layer, top with three noodles, the remaining cheese mixture and the last of the sauce. Sprinkle the top of the lasagna with one cup of mozzarella cheese.
Cover with foil and bake for 40 minutes. Remove the foil for the last 5 minutes of cooking time. Let stand for 10 minutes before serving.