Almost everyone loves a good lasagna. It’s hard not to. Noodles, sauce, cheese… it’s a heavenly mixture. Today I decided to take it step further and turn a regular lasagna into one that’s chicken based! No, no… not alfredo. Chicken parmesan style!
Chicken parmesan is another Italian-American favorite. Breaded chicken, sauce, and cheese. Who says lasagna has to be sausage? With ground chicken used instead, and the addition of some bread crumbs for crunchy texture, this lasagna is the perfect blend of two classics.
Another great thing about lasagna? You can make it up ahead of time to have it ready to pop in the oven to finish cooking when you want it for dinner! And that’s exactly what I did. If you want to do this, merely make the lasagna up to the point of baking in the oven, instead store it in the fridge until later. Easy peasy.
Just as with any lasagna, this one takes a few steps to build it. But, it’s pretty easy and I promise it’s worth it. You can use whatever sauce you fancy, homemade or your favorite store bought one. I tend to have my own homemade one on hand stored away in the fridge, but any sauce will work!
TheSkinnyFork.com Homemade lasagna that combines classic lasagna with chicken parmesan. Perfect for a meal prep dinner option! Prep Time: 20 Minutes • Cook Time: 1 Hour
Servings: 12 • Serving Size: 1 Piece • Calories: 265 • Fat: 22 g • Saturated Fat: 12 g • Carb: 18 g • Fiber: 1 g • Protein: 25 g • Sugar: 1 g • Sodium: 435 mg
Ricotta:
• 16 Oz. Ricotta
• 1 Whole Large Egg
• 1 Egg Yolk
• 2 Tsp. Dried Basil
• 1 Tsp. Dried Parsley
• Salt & Pepper
Chicken:
• 1 Lb. Ground Chicken
• 3 Cloves Garlic, Minced
• 2 Tsp. Italian Seasoning
• 1/4 Tsp. Crushed Red Pepper Flakes
• Salt & Pepper to Taste
Panko:
• 1 Tbsp. Extra Virgin Olive Oil
• 1/3 C. Whole Wheat Bread Crumbs
Lasagna:
• 3 1/2 C. Spaghetti Sauce
• 12 Cooked Lasagna Noodles
• 2 C. Shredded Mozzarella Cheese
• 1/4 C. Grated Parmesan Cheese
Directions:
Preheat the oven to 375 degrees F. and lightly coat the inside of a 13x9” baking dish with non-stick spray; set aside.
In a medium bowl, mix together all of the ingredients for the ricotta layer and set aside.
Heat a large skillet over medium-high heat and give it a light spray of non-stick cooking spray. Add the 1 Lb.chicken and cook through until browned.
Add in the 3 garlic cloves, 2 Tsp. Italian seasoning, 1/4 Tsp. crushed red pepper flakes and salt & pepper to taste. Cook for another few minutes and set aside off the heat.
In a small skillet, heat the 1 tbsp. oil and 1/3 C. bread crumbs over a medium-high heat until crisp and browning. Remove from the heat once done.
Assemble the lasagna by spread abut 1/4 C. of the pasta sauce in the bottom of the prepared baking dish.
Top with three of the lasagna noodles, followed by 1/3 of the chicken, about 1/2 C. of the ricotta mixture, and 1/4 C. mozzarella. Rinse and repeat for the remaining layers before topping off the final noodle layer with all that remains of the sauce, chicken, ricotta, and mozzarella.
Top it all off with the pank mixture.
Cover tightly with foil and bake for 45 minutes.
Remove the foil and continue to cook for another 15 minutes.
Once done, remove from the oven and allow to sit for about 10 minute before cutting into 12 squares and serving hot to enjoy!
Step-by-Step Photos:
Nutritional Claims: Low Carb • Sugar Conscious • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free