Chicken Parmesan Lasagna

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!

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{
“@context”: “http://schema.org/”,
“@type”: “Recipe”,
“name”: “Chicken Parmesan Lasagna”,
“author”: {
“@type”: “Person”,
“name”: “Skinnytaste”
},
“image”: “https://www.skinnytaste.com/wp-content/uploads/2019/03/Chicken-Parmesan-Lasagna-2-2-260×260.jpg”,
“dateModified”:”2019-04-15″,
“description”:”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!”,
“prepTime”:”PT35M”,
“cookTime”:”PT55M”,
“totalTime”:”PT1H30M”,
“recipeYield”:”10 servings”,
“recipeIngredient”: [
“4 (32 ounces) 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”,
“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” ],
“nutrition”: {
“@type”: “NutritionInformation”,
“servingSize”: “1 slice”,”fatContent”: “16.5”,”saturatedFatContent”: “7.5”,”cholesterolContent”: “140.5”,”sodiumContent”: “830”,”carbohydrateContent”: “34.5”,”fiberContent”: “3.5”,”sugarContent”: “5.5”,”proteinContent”: “44.5”,”calories”: “454” },
“recipeInstructions”: [
“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.” ]
}

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