Chicken Parmesan Lasagna

25 minutes Prep Time
1 hour Cook Time
12 Servings

Two classic Italian favorites in one yummy dish! Add chicken that has been breaded and browned to crispy perfection to our all-in-one lasagna recipe for a flavorful baked Chicken Parmesan with a twist.

Ingredients

  • 1 1/2 pounds chicken tenderloins, or 5 thin cut boneless skinless chicken breasts
  • 2 tablespoons flour
  • 2 eggs, beaten
  • 3 cups 4C Panko Bread Crumbs
  • 1 cup 4C HomeStyle Parmesan-Romano Grated Cheese, divided
  • 1/2 cup extra virgin olive oil
  • 1 (28 ounce) can Tuttorosso® Crushed Tomatoes with basil
  • 2 (14.5 ounce) cans Tuttorosso® Diced Tomatoes Basil, Garlic & Oregano
  • 1 cup water
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1 (16 ounce) box lasagna noodles, uncooked
  • 1 (15 ounce) carton low fat ricotta cheese
  • 3 cups mozzarella cheese, shredded
  • 1/4 cup fresh basil, rough chopped

Instructions

Step one

Preheat oven to 350º degrees F.  Place flour in a sifter.  Place chicken on a piece wax paper or foil and sprinkle with flour from the sifter, on both sides.  Place beaten eggs into a shallow bowl.  Mix bread crumbs and 1/2 cup Parmesan-Romano cheese in a separate shallow bowl or plate.

Step two

Dip chicken in eggs, then bread crumb mixture, pressing crumbs into both sides.  Repeat for remaining chicken.  Heat oil in a large skillet over medium high heat.  Cook chicken until just golden, about 2 minutes each side.  Cool and cut chicken into 1 inch cubes.  We left 3 of the tenders whole for a pretty presentation on the top of our lasagna, feel free to cube all of the chicken if you wish.

Step three

In a large bowl, combine crushed tomatoes, diced tomatoes with basil, garlic and oregano, water, Italian seasoning, salt and pepper; stir to combine.

Step four

Cover the bottom of a 9×13 baking dish with 1 1/2 cups of the sauce.  Arrange 1/3 of the noodles on top of sauce, slightly overlapping.  Top with 1/2 of the ricotta cheese, 1/3 of cubed chicken, 1 cup of mozzarella cheese and 1 cup of sauce.  Repeat layers and top with the last 1/3 of noodles, remaining sauce and the last 1/3 of chicken.  Sprinkle with remaining mozzarella and Parmesan-Romano cheese.

Step five

Cover tightly with aluminum foil and bake for 1 to 1 1/2 hours, until noodles are cooked.  You should be able to pierce a knife easily down the layers when noodles are cooked.  You can remove the foil for the last ten minutes of cooking to get a golden brown lasagna.

Step six

Let lasagna stand for 15 minutes before serving.  Sprinkle with chopped basil before serving.

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