I combined two of my favorite foods – Chicken Parmesan and Lasagna to make this delicious Chicken Parmesan Lasagna, the perfect family-friendly dish to feed a large crowd!
Chicken Parmesan Lasagna
You’re going to need a really deep baking dish to make this!! This extra deep lasagna has 5 layers of noodles (I used no-bake), with two layers of breaded chicken cutlets (yeah baby!) in between all that saucy, cheesy goodness! Adding chicken breast adds protein to this dish, so delicious!
I partnered with Pyrex to create this mouthwatering dish in their new line of baking dishes Pyrex Deep which are up to 50% deeper which means there’s room for more layers!
On Sundays, I love having my family over for dinner. Usually I get together with my Mom, brother, sister in law and my nieces, sometimes my aunt, uncle and cousins come too. I made this dish last night, and my family loved it! I assembled everything ahead and popped it in the oven when they came, which gave me more time to spend with them instead of in the kitchen. Portions here are very generous! I served this with a big tossed salad and dinner was done.
How To Make Chicken Parmesan Lasagna
Tips and Variations
This tastes great for leftovers for lunch or dinner the next day. If you wish to bake and freeze, this would make a great freezer meal. Simply cut it into portions once it cools and freeze them in individual freezer-friendly containers to reheat for lunch or dinner.
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.
If you wish to simplify this recipe, you can use the breast meat of a rotisserie chicken and shred instead of breading the chicken. It won’t be as high, but it will still be tasty.
I whipped up my homemade marinara sauce to make this, but you can also use your favorite jarred sauce, you will need two jars.
Chicken Parmesan Lasagna
Ingredients
For the chicken:
- 4 (32 ounces total) boneless, skinless chicken breasts, sliced in half lengthwise to make 8
- 3/4 cup seasoned breadcrumbs, I used whole wheat, you can also use GF crumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs, beaten
- olive oil spray
For the lasagna:
- 15 ounce container part-skim ricotta cheese, I like Polly-o (almost 2 cups)
- 1/2 cup grated Pecorino Romano or Parmesan cheese
- 1/4 cup fresh chopped basil, plus more for garnish
- 4 3/4 cups homemade or jarred marinara sauce, from about 2
- 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.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Video
Notes
Nutrition
Categories:
Photo Credit: Jess Larson
Disclosure: This post is sponsored by Pyrex. Thank you for supporting the brands that make Skinnytaste possible. All thoughts are my own.
Crockpot???
This was pretty good. I only cooked the chicken for 15 min, but still felt the end product was a little dry, can’t imagine what a 25min cooked chicken would have tasted like. That being said, this could be due to me halving the recipe? ( there’s only 2 of us). I layered it – sauce/noodle/sauce, chicken/cheese/spinach, sauce/noodle/sauce, cheese/spinach, sauce/noodle/sauce, mozzarella cheese. This was the first time using oven ready lasagna noodles – pleasantly surprised and will be using them again! To half the recipe, I used one jar of Barilla marinara sauce. Will make again – really easy recipe with the Barilla lasagna noodles
If the cutlets are thin it will be too dry for sure. Which is why I opted for thicker ones.
This is a family favorite! I had to modify it tonight when I came back from the store and realized I forgot the lasagna noodles. Luckily I had rotini, so I followed the same basic sequence, except swapping a handful of dried rotini for the lasagna noodles for each layer. It turned out amazing, more like a baked pasta dish.
Great!!
I’ve made this twice in 2 weeks and it is delicious! A new family favorite. ❤️
So glad!
For us 25 minutes was too long to cook the chicken. I don’t love the big pieces of chicken in the lasagna. It makes it hard to cut and eat. I’d prefer if the chicken was cut into pieces.
I like to pound my chicken thin, cut lengthwise and bake for only 15 minutes. Works well for us.
Smaller pieces sounds like a good idea but it will need more breadcrumbs.
first time making lasagna myself and it turned out delicious! great recipe.
Have tried this twice and I think the layering instructions are not clear because I run out of ingredients. Each time I have run out of ricotta and completely emptied two jars of sauce. What am I doing wrong?
I really have to be in the mood for lasagna because it’s such a rich dish and I’m only cooking for 2. I made this over the weekend and it blew me away. The addition of the chicken layers is brilliant. This recipe is also super easy too. It was nice to make such a lovely meal without spending the whole day in the kitchen.
Glad you enjoyed it!
Hi Gina! Love every recipe on this site! Question – I don’t have a deep pyrex so I am thinking I will use a bigger pan but layers will be lower. Shall I bake shorter amount of time?
Another fabulous recipe that is perfect for serving for company because it can all be prepped ahead of time and cooking when they arrive. Everyone loved it! I paired it with a salad and served your Triple Berry Crisp for dessert. Thanks Gina!
Great!
Could u substitute fat free ricotta or low fat ricotta and either low fat or fat free Parmesan cheeses to reduce calorie and fat counts ?
I am excited to try this. I bought some brand called “American” spaghetti sauce. It’s supposed to be good. Has anyone done the chicken in the air fryer? I’m thinking it won’t dry out that way.
I know your comment was posted in July but yes I do the breaded chicken in the air fryer or in the oven as Gina states in her recipe and it is not dry at all, this recipe is absolutely delicious
I have been making Skinnytaste recipes for a while now and they are always so great and tasty. I made this lasagna last night and it was a HUGE hit! Even people who don’t normally like pasta were raving about it. The recipe is amazing. I used Rao’s jarred marinara sauce. This will be my new go-to lasagna recipe, I’ve added it to my regular rotation.
This was an amazing recipe! Definitely company worthy! I used frozen spinach because that’s what I had on hand during the quarantine! Family raved about this. Five stars for sure!!!!
Does essentially cooking the chicken twice not dry it out? Excited to try this one!
Could regular lasagna noodles be used? I’ve tried the no-cook variety in another recipe and didn’t care for the texture.
I do but I learned a trick on another recipe. Heat up water in a tea pot and pour the hot water over the noodles for like 20 mins.
Made this last night and it was delicious! I only had a regular 9 X 13 pan so I spread the chicken in one layer and only did three layers of noodles. I used all the cheese and sauce amounts though and it turned out great. I found making a tent out of the foil and spraying it with oil helped since the layers were still high, so the cheese didn’t stick.
Made this for dinner this week and oh my gosh, we LOVE it. It’s so delicious. I spaced on buying fresh basil but subbed about 1/3 cup of italian seasoning. It’s sooooo yummy!! Thank you!
This was great! Followed the recipe exactly. My fiancé watched me make it and asked if I was “sure this was a skinnytaste recipe.” The chicken remained remarkably tender and juicy after a total cook time of 80 minutes! The ONLY issue I had was my deepest Pyrex dish was not deep enough, causing the lasagna to tower over the dish. When I wrapped the dish with foil, the top layer of pasta stuck and did not cook properly resulting in a chewy top. It was still great and my whole family raved about it (which is good as the recipe makes enough to feed a small army so leftovers are guaranteed!)
Made this for myself on a much smaller scale because I was cooking meal prep for 1, it did not disappoint. It reheats really well, super delicious!
I have been using Skinnytaste for my meals for probably 4-5 years now and somehow I did not know until now that this recipe exists. This will definitely go in our regular dinner rotation! I would have never thought to combine two of the best Italian dishes out there but it works perfectly. The flavors are amazing in this dish….best of both worlds! I have no complaints whatsoever. Make this recipe immediately!
I am a little confused on how this is higher in points on the purple plan than the blue plan? I thought there were more free foods on purple than blue?
I would think the same thing. Of course, you could reduce the points by making it with whole wheat lasagna.
This had a ton of potential but the chicken was way too dry! I think next time I’ll cook the chicken on 325 for half the time and then it can finish cooking when I bake the lasagna.
Ok… when I put this in the we recipe builder it is way more than 8 points. Am I doing something wrong?
I halved the recipe and when I input ingredients in the WW app it was 16 points per serving (5 servings). Dividing it into 6 servings made 13 points. If you use a 9×9 pan, six servings yields a sizable portion. I think this recipe is highly dependent on the type of processed products (e.g., noodles, jarred marinara, etc.) you’re using. While most of Gina’s SP values are spot on, I always input the recipe in WW and use the value from the points calculator. Hope this helps! FWIW, this recipe was totally worth every point!
You need to make sure you’re putting in the correct number of servings. This serves 10 so that plays into how many points each serving is.
Question – is the chicken amount correct? 4 32oz breasts seems excessive… Dying to make this want to be sure the amount is accurate.
What is meant by 4 32 oz chicken breasts? I’m very confused.
can you check your quantities on the chicken breast. It says four 32 ounce chicken breasts….that’s A LOT of chicken. We made this dish and with all that chicken, it overflowed the pan, we ended up not using a bunch of the chicken.
The flavor is great, highly recommend this recipe.
Am I missing how many servings this intended to make?
Found it!
What kind of noodles did you use to make it GF and tasty?
Barilla, or your favorite GF brand!
I made this recipe exactly as written and wouldn’t change a thing. My family loved it! Absolutely yummy! Good enough for company. I made the ST marinara sauce to go with it and it was delicious. Love that sauce.
Awesome, awesome, awesome recipe! But, I found that the chicken was tough, even though it had a great taste. Any suggestions on how to fix this problem?
I would recommend pounding your chicken to not only make it the thinner but the act of pounding it actually tenderizes it.
What are the size of the slices?
I’m making this now. I made the Italian sloppy Joe last night and am adding my leftover meat sauce to it. I also sliced 2 thick breats into 3 thin ones.
If you plan on making the suggested sauce from the recipe, you will need to make a double batch as that recipe only makes about 3 cups and you will run out of sauce before fully completing the build. FYI
Great recipe Gina, I made a few changes. Only made 1/2 the recipe because we are a small family. Decreased the layers to 3 ( only one with chicken)Used gluten free noodles that needed to be boiled…which cut the cooking time to 30 minutes.
It was great to have a light gluten free light recipes ( husband and daughter have Celiac s disease)
Plan to buy the Pyrex pan. It will make a great company recipe.
Also doubled the spinach and added canned mushrooms and grated carrots.
Next time with pound the chicken thinner…
Thank you so much
Can I bake this in a crock pot? I need 4 crock pot meals for this week and looking for some new options. Thanks!
I also want to know if this can be made in crock pot. Chicken won’t dry out and it’s too hot to turn oven on.
Made this last night and what really good. Next time will add more pasta sauce as I like it juicer. Also it is only 2 of us, so will half the recipe next time to see how turns out. Really enjoyed the dish and putting in cookbook .
I’m a little surprised that there aren’t any notes about the thickness of the breasts, whether it be to pound them out to a certain thickness or to buy cutlets instead. I have a towering lasagna in the oven currently and I pound them some, but clearly not enough😳
I cut my chicken into smaller pieces so it would be easier to scoop it out without having to use a knife.
Made this yesterday and it was fabulous and made enough for leftovers for us during the week; I love to cook once and have extra meals Thanks for all your wonderful recipes and cookbooks; I’m waiting for the new one to come out
Seriously, one of the best italian inspired meal ideas that I’ve come across.
We made our own marina sauce, and pounded the chicken into cutlets to even out the layers.
Simply amazing!
Wonderful!!
Did the Chicken dry out being you pounded it thin than it says to bake for 50 minutes?
Loved this recipe! Only thing I would change is slicing the chicken and spreading those in the layers cause the big chunks of chicken were kind of hard to eat and serve. If they were sliced, it would be even. Can’t believe it’s healthy!!!
I was trying to adjust the serving size to 8 or reducing the points downwards by swapping Ricotta for 2% cottage cheese but when i put in everything that has points values I still get 9 points for a 10person serving:
3/4 cup breadcrumbs – 10
1/4 cup Parm – 4
chicken, eggs, olive oil spray – 0
2% Cottage cheese – 10
1/2 cup parm – 7
Lasagna noodles – 27
3 cups mozza cheese – 28
What am i calculating wrong>???
Total = 86 points /10 servings = 9 pts
I created the recipe in my WW app and it comes to 12 points per serving?
You have to use recipe builder.
Yeah same, I made this in the recipe builder on WW and got 12 freestyle points per serving.
You have to subtract the breadcrumbs that get tossed when breading the chicken.
Can I replace the ricotta with something else or leave out all together? Thanks
Made this yesterday. Was delish!! Would definitely make again!!
Amazing dinner for Easter. It was so good, thanks again for a fantastic meal.
Yum!!! This is the type of recipe that originally made me love your website (comfort food, particularly pasta, made lighter) and that I keep hoping to find more of when I visit the site. I know in the past couple years you do lower carb recipes more frequently, which I appreciate for their veggie-heaviness. But to be honest with myself, I still love the carbs and pasta is my forever favorite haha.
I also love the look of this baking dish. I’m sick of bargain brands that don’t perform as well, and Pyrex is tried and true. It’s great to see you getting to work with such awesome brands!
Gina—made this for dinner tonight. Absolutely amazing! Thank you for such a delicious recipe. Who knew lasagna could be diet food?!?!
This is one of my favorite dishes so I can’t wait to try this at home!
I have found that if you soak any chicken in salted water for 15-20 minutes prior to cooking it is more tender than if you hadn’t. I am anxious to try this recipe as I also love both of these dinners. Thanks for your wonderful recipes.
What can I use if anything other then the spinach? Thank you so much in advance.
Use zucchini noodles instead of regular noodles and it will be lower in points. (I’m all about quantity in food because for dinners I’m not happy with a small portion because it will lead me to eat a lot of snacks later.)
ANG – I totally agree with you. I need more quantity, especially with foods like this. A 3 inch wide piece won’t do it. I like the idea of zucchini noodles. Or, you can substitute eggplant slices as well. Love Skinny Taste web site. I recommend it to friends and family all the time.
I thought I was the only one who felt this way! I made it tonight for dinner tomorrow, and while I’m sure it will be delicious, I’m on weight watchers because I need a full plate… I love love love Gina’s recipes, but probably won’t make this one again given the portion size 🙁 Next time an Italian craving strikes, I’ll just make the air fryer chicken parm with a side of spaghetti squash topped with her marinara 🙂 Or try it with zucchini noodles instead… 🙂
I made this tonight it was really tasty. The chicken was a little tough. Do you cook the chicken All the way through? I think I should have used more suace and mozarella on top. I added garlic powder to the cheese mixture but fresh would have been better.
Made a reduced version of this tonight. Because it’s just 3 of us, I cut the recipe in half. Everyone loved it! We had 2 of our dinner favourites all rolled into one. Was delicious! Thanks for another winner, Gina!
Great!
Hi Gina! You marked this recipe as GF, what noodles do you suggest for substitution?
Barilla makes GF oven ready lasagna noodles. 🙂
What kind of baking sheets are those for the chicken?
Its a sheet pan.
I made this and it came out amazing!
What should you do to adapt this to a regular Pyrex if you don’t have the deep version?
Maybe squeezing the chicken cutlets on one layer would do the trick.
I just did one layer. Noodles, sauce, cheese, chicken, sauce, noodles, more sauce and cheese. It smells and looks good we will see.how it pans out for dinner tomorrow
This looks super good. I might tr this with Eggplant Parm instead of the chicken. Looks so delicious.
Enjoy!