Chicken Parmesan Lasagna

prep time

25 minutes

cook time

1 hour

servings

12
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 panko bread crumbs
1 cup Parmesan cheese, grated
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
1/2 cup Parmesan cheese, grated
1/4 cup fresh basil, rough chopped

instructions

  • 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 breadcrumbs and 1/2 cup Parmesan cheese in a separate shallow bowl or plate.
  • Dip chicken in eggs, then breadcrumb 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.
  • In a large bowl, combine crushed tomatoes, diced tomatoes with basil, garlic and oregano, water, Italian seasoning, salt and pepper; stir to combine.
  • Cover the bottom of a 9x13 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 cheese.
  • 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.
  • Let lasagna stand for 15 minutes before serving.  Sprinkle with chopped basil before serving.
Cooks Note: This recipes makes enough for 12 servings, but you could divide into two lasagnas and freeze one for later!  Assemble layers as written above in a smaller disposable pan (8x8 or 9x9).  Allow frozen lasagna to thaw in refrigerator, before cooking set out for 30 minutes to bring to room temperature.  Bake covered for 60 covered and 10 minutes uncovered.

nutrition

  • Calories:
    450
    |
  • Fats:
    9.0
    g
    |
  • Trans Fats:
    0
    g
    |
  • Cholesterol:
    35
    mg
    |
  • Sodium:
    1870
    mg
    |
  • Carbohydrate:
    60
    g
    |
  • Fiber:
    4
    g
    |
  • Protein:
    29
    g
    |
  • Vitamin A:
    20
    %
    |
  • Vitamin C:
    15
    %
    |
  • Calcium:
    40
    %
    |
  • Iron:
    20
    %

  • Chicken Parmesan Lasagna Tuttorosso Tomatoes
  • Chicken Parmesan Lasagna Tuttorosso Tomatoes

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