Chicken Parm Lasagna

Ingredients (for 10 servings)

  • 3 chicken breasts
  • Salt, to taste
  • Pepper, to taste
  • 1 cup all-purpose flour (125 g)
  • 5 eggs, divided
  • 2 cups Italian bread crumbs (230 g)
  • Vegetable oil, for frying
  • 2 cups ricotta cheese
  • 24 oz marinara sauce (680 g)
  • 8 lasagna noodles
  • 1 ½ cups shredded mozzarella cheese
  • 1 ½ cups shredded parmesan cheese
  • Fresh basil, to garnish


  • Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
  • Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
  • Heat the vegetable oil in a cast-iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
  • In a medium bowl, combine the ricotta cheese and the remaining egg.
  • Preheat the oven to 350°F (180°C).
  • Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese.
  • Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
  • Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
  • Serve with a sprinkle of fresh basil.

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