CHICKEN PARMESAN LASAGNA
3 chicken breasts
2 cups Italian bread crumbs
5 eggs
1 cup flour
24 ounces marinara sauce
15 ounces ricotta
Barilla oven bake lasagna noodles
2 cups mozzarella
2 cups parmesan
Avocado oil
Basil
- Preheat oven to 350°.
- Cut chicken breasts in half width wise, pound to 1/4 inch thick and season with salt and pepper.
- Dredge chicken in flour, beaten egg and then in bread crumbs.
- Heat oil in a cast iron skillet and fry the chicken on both sides until golden, 3-4 minutes per side. Set aside.
- In a bowl, whisk one egg into the ricotta, then set aside.
- In a casserole dish, spread ⅓ of the marinara on the bottom, top with lasagna noodles overlapping with each other.
- Spread half of the ricotta mixture on top of the noodles and layer with chicken pieces.
- Top the chicken with ½ cup of mozzarella and ½ cup of parmesan.
- Continue layering in the same order and top with remaining cheeses.
- Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
- Sprinkle with fresh basil and enjoy!