Chicken Parmesan Lasagna Recipe - Easy Chicken Recipes (2024)

Do I need to boil noodles for lasagna?

Nope! This recipe uses no-boil noodles (sometimes called “oven-ready”), so there’s no need to cook them before assembling.

Should I drain the ricotta cheese before adding it to chicken Parmesan lasagna?

There’s no need to drain the ricotta here, but you certainly can if you’re worried about it being too wet. The egg will help the ricotta cheese to bind and become less wet, though.

Can I use cottage cheese instead of ricotta cheese in a lasagna?

Absolutely! Cottage cheese will yield a lighter lasagna, while ricotta will lend a thicker, richer texture.

Why is my chicken Parmesan tough?

Pounding the chicken in step 2 helps to tenderize the meat and keep it from getting tough. If you find your chicken is still tough after pounding it thin, it may be overcooked. I recommend using an instant-read thermometer to avoid over (or under!) cooking your chicken. Take it off the heat as soon as it reaches 165°F internally.

• ▢ 3 boneless, skinless chicken breasts
• ▢ 1½ teaspoons kosher salt plus more to taste
• ▢ ½ teaspoon ground black pepper plus more to taste
• ▢ ¾ cup all-purpose flour
• ▢ 1 teaspoon dried oregano
• ▢ 1 teaspoon garlic powder
• ▢ 4 large eggs divided
• ▢ 1 tablespoon water
• ▢ 2 cups seasoned breadcrumbs
• ▢ 1 cup shredded Parmesan cheese divided
• ▢ 15 ounces ricotta cheese
• ▢ 24 ounces marinara sauce 1 standard jar
• ▢ 8 no-boil lasagna noodles
• ▢ 2 cups shredded mozzarella cheese
• ▢ fresh basil to garnish

• Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.

  

• Cut each chicken breast in half horizontally, creating 6 thin pieces. If necessary, pound each piece with a meat mallet to ¼-inch thickness. Season all over with salt and pepper.

  3 boneless, skinless chicken breasts, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper

• Create a breading station. In a shallow bowl, whisk the flour, 1 ½ teaspoons salt, ½ teaspoon pepper, oregano, and garlic powder together. In a second bowl, whisk 3 eggs with 1 tablespoon of water. In a third bowl, add the breadcrumbs and half of the Parmesan cheese.

  ¾ cup all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 4 large eggs, 1 tablespoon water, 2 cups seasoned breadcrumbs, 1 cup shredded Parmesan cheese

  

• Dredge a piece of chicken in the flour, then dip it in the egg mixture, turning to coat. Let the excess egg drip off, then press the chicken into the breadcrumbs until coated. Place it on the prepared baking sheet and repeat with remaining chicken.

  

• Bake the chicken for 10-12 minutes, until cooked through and 165°F internally.

  

• While the chicken bakes, combine the ricotta cheese, remaining egg, and a bit of salt and pepper in a medium bowl.

  15 ounces ricotta cheese

• Remove the baked chicken from the oven and lower the temperature to 350°F.

• Spread ½ cup of the marinara sauce in an even layer over the bottom of a 9×13-inch casserole dish. Top with 4 slightly shingled lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with half of the mozzarella and ¼ cup of Parmesan cheese. Repeat to make a second layer, starting with half of the sauce, then 4 more noodles, the remaining ricotta, and remaining chicken. Top with the remaining sauce and mozzarella and Parmesan cheeses.

  24 ounces marinara sauce, 8 no-boil lasagna noodles, 2 cups shredded mozzarella cheese

  

• Spray a piece of foil with cooking spray, cover the baking dish, and bake for 45 minutes. Increase temperature to 400°F, remove foil, and bake for an additional 10 minutes, until the cheese has melted and begun to brown.

  

• Remove from the oven, let cool 10 minutes, and serve garnished with fresh basil.

  fresh basil

Nutrition Facts

Chicken Parmesan Lasagna Recipe

Amount Per Serving

Calories 553Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 11g69%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 6g

Cholesterol 177mg59%

Sodium 1760mg77%

Potassium 674mg19%

Carbohydrates 52g17%

Fiber 4g17%

Sugar 6g7%

Protein 36g72%

Vitamin A 1097IU22%

Vitamin C 7mg8%

Calcium 450mg45%

Iron 4mg22%

* Percent Daily Values are based on a 2000 calorie diet.