Ultimate Chicken Parmesan Lasagna

Imagine the crispy, saucy delight of Chicken Parmesan layered with the comforting, cheesy goodness of a classic lasagna. This recipe merges two beloved Italian-American classics into one unforgettable dish that is destined to become a new family favorite. While it is a labor of love, the results are absolutely spectacular, and many of the components can be prepared in advance to make assembly a breeze. Get ready to create a show-stopping meal that will have everyone at the table asking for seconds!

Ingredients

• For the Crispy Chicken:
• 2 large boneless, skinless chicken breasts, pounded to ½-inch thickness
• ½ cup all-purpose flour
• 2 large eggs, beaten
• 1 ½ cups Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp Italian seasoning
• Salt and freshly ground black pepper to taste
• ¼ cup olive oil, for frying
• For the Marinara Sauce:
• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tsp dried oregano
• A handful of fresh basil leaves, torn
• ½ tsp sugar (optional, to balance acidity)
• For Assembly:
• 9-12 no-boil lasagna noodles
• 1 (15-ounce) container whole milk ricotta cheese
• 1 large egg
• ¼ cup chopped fresh parsley, plus more for garnish
• 1 pound fresh mozzarella, shredded or thinly sliced
• 1 cup grated Parmesan cheese

Instructions

1. Make the Sauce: Heat 2 tbsp of olive oil in a large saucepan over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the crushed tomatoes, oregano, sugar (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and let it gently bubble for at least 20 minutes to allow the flavors to meld. Stir in the fresh basil at the end.
2. Prepare the Chicken: While the sauce simmers, prepare your breading station. Place the flour in one shallow dish. In a second dish, whisk the 2 eggs. In a third dish, combine the Panko breadcrumbs, ½ cup of Parmesan cheese, Italian seasoning, salt, and pepper.
3. Bread the Chicken: Pat the chicken breasts dry. Dredge each piece first in the flour, shaking off any excess. Next, dip it into the egg wash, allowing the excess to drip off. Finally, press the chicken firmly into the Panko mixture, ensuring it’s fully coated on both sides.
4. Fry the Chicken: Heat ¼ cup of olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken in the skillet and cook for 3-4 minutes per side, until golden brown and crispy. The chicken does not need to be cooked through, as it will finish baking in the oven. Transfer the chicken to a wire rack and let it cool slightly before chopping into bite-sized 1-inch pieces.
5. Prepare the Ricotta Mixture: In a medium bowl, stir together the ricotta cheese, 1 egg, chopped parsley, and a pinch of salt and pepper until well combined.
6. Preheat and Assemble: Preheat your oven to 375°F (190°C). Spread about 1 cup of the marinara sauce evenly over the bottom of a 9×13-inch baking dish.
7. First Layer: Arrange a single layer of no-boil lasagna noodles over the sauce. Top with half of the ricotta mixture, spreading it into an even layer. Arrange half of the chopped crispy chicken over the ricotta. Sprinkle with one-third of the mozzarella and one-third of the remaining Parmesan. Top with about 1 cup of marinara sauce.
8. Second Layer: Repeat the process: a layer of noodles, the remaining ricotta mixture, the rest of the chicken, another third of the mozzarella and Parmesan, and another cup of sauce.
9. Final Layer: Place the final layer of noodles on top. Spread the remaining sauce over the noodles, ensuring they are all covered to prevent them from drying out. Sprinkle evenly with the remaining mozzarella and Parmesan cheese.
10. Bake: Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake for another 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden on top.
11. Rest and Serve: Let the lasagna rest for at least 15 minutes before slicing and serving. This is a crucial step that allows the layers to set. Garnish with fresh parsley and enjoy!

Nutrition Information

*Nutritional information is an estimate and may vary based on the specific ingredients used.