How To Make Five-Layered Parmesan Chicken Lasagna Recipe
With deep layers of lasagna and thick cutlets of chicken parmesan filled with some cheesy sauce, this lasagna recipe will surely delight the crowd!
Preheat oven to 425 degrees 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 400 degrees F.
Meanwhile, combine the ricotta, parmesan cheese, and basil in a medium bowl.
In a 9 by 13 by 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 400 degrees F 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.
- Calories: 761.07kcal
- Fat: 44.00g
- Saturated Fat: 21.13g
- Trans Fat: 0.11g
- Monounsaturated Fat: 15.53g
- Polyunsaturated Fat: 4.23g
- Carbohydrates: 38.10g
- Fiber: 3.51g
- Sugar: 9.11g
- Protein: 51.51g
- Cholesterol: 198.23mg
- Sodium: 1395.07mg
- Calcium: 724.25mg
- Potassium: 816.95mg
- Iron: 3.07mg
- Vitamin A: 313.46µg
- Vitamin C: 3.46mg