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!
For the chicken:
4(32 ounces total) boneless, skinless chicken breasts, sliced in half lengthwise to make 8
3/4cupseasoned breadcrumbs(I used whole wheat, you can also use GF crumbs)
1/4cupgrated Parmesan cheese
olive oil spray
For the lasagna:
15ouncecontainer part-skim ricotta cheese(I like Polly-o (almost 2 cups))
1/2cupgrated Pecorino Romano or Parmesan cheese
1/4cupfresh chopped basil(plus more for garnish)
4 3/4cupshomemade or jarred marinara sauce(from about 2)
9ouncebox no-boil lasagna noodles(I used Barilla)
3cupspart-skim shredded mozzarella cheese
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.
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.