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Chicken Parmesan Lasagna

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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!

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 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!

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!

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!

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.

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!

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!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!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!

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.

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!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!

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

4.78 from 31 votes
9
Cals:454
Protein:44.5
Carbs:34.5
Fat:16.5
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!
Course: Dinner
Cuisine: Italian
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!
Prep: 35 mins
Cook: 55 mins
Total: 1 hr 30 mins
Yield: 10 servings
Serving Size: 1 slice

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:

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Video

Notes

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.

Nutrition

Serving: 1 slice, Calories: 454 kcal, Carbohydrates: 34.5 g, Protein: 44.5 g, Fat: 16.5 g, Saturated Fat: 7.5 g, Cholesterol: 140.5 mg, Sodium: 830 mg, Fiber: 3.5 g, Sugar: 5.5 g

Categories:

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!

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.

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88 comments on “Chicken Parmesan Lasagna”

  1. Could regular lasagna noodles be used?   I’ve tried the no-cook variety in another recipe and didn’t care for the texture.

    1. Avatar photo
      Emily Browning

      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.

  2. 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. 

  3. 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!

  4. 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!)    

  5. 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! 

  6. 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!

  7. 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?

    1. I would think the same thing. Of course, you could reduce the points by making it with whole wheat lasagna. 

  8. Avatar photo
    Lindsay Itzhaki

    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.

  9. Ok… when I put this in the we recipe builder it is way more than 8 points. Am I doing something wrong?

    1. 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! 

    2. 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.

  10. Question – is the chicken amount correct? 4 32oz breasts seems excessive… Dying to make this want to be sure the amount is accurate.

  11. 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.

  12. 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.

  13. Avatar photo
    Elizabeth Welshonce

    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?

    1. I would recommend pounding your chicken to not only make it the thinner but the act of pounding it actually tenderizes it.

  14. 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.

  15. 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 

  16. 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

  17. Avatar photo
    Andrea Campbell

    Can I bake this in a crock pot?  I need 4 crock pot meals for this week and looking for some new options.  Thanks!

    1. 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.