Best 3 Chicken Parmesan Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight that combines the classic flavors of chicken parmesan and lasagna in one extraordinary dish. This chicken parmesan lasagna is a symphony of textures and tastes, featuring crispy chicken, melted cheese, savory tomato sauce, and tender pasta. The recipe includes step-by-step instructions, making it easy for home cooks to recreate this restaurant-quality meal in their own kitchens. Along with the main recipe, you'll also find variations to suit different dietary preferences, including a vegetarian lasagna option and a healthier version with reduced cheese and calories. Whether you're a seasoned cook or a beginner looking to impress, this versatile dish is sure to become a favorite in your recipe collection.

Let's cook with our recipes!

CHICKEN PARMESAN LASAGNA



Chicken Parmesan Lasagna image

Our cheesy mashup of chicken Parmesan and baked lasagna is towering with layers of crisp chicken cutlets, tomato sauce and three cheeses. We love this dish hot and bubbly right out of the oven, but it is also delicious rewarmed as leftovers. Sprinkle with an extra pinch of Parmesan before serving.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 15

3 boneless skinless chicken breasts (about 8 ounces each)
3/4 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon crushed red pepper flakes, optional
4 large eggs
2 cups panko
1/2 cup plus 6 tablespoons finely grated Parmesan, plus more for serving
6 tablespoons unsalted butter, cut into tablespoons
6 tablespoons olive oil
2 cups whole milk ricotta
One 32-ounce jar prepared tomato sauce
12 no-boil lasagna noodles (from one 9-ounce box)
2 cups shredded whole milk mozzarella (about 8 ounces)

Steps:

  • Preheat the oven to 350 degrees F with racks in the center and lowest positions. Put a foil-lined baking sheet on the bottom rack to catch any drips.
  • Cut each chicken breast lengthwise into thirds, making 9 equal pieces (they should look like large chicken tenders). Put one sheet of plastic wrap on a clean cutting board. Put a piece of chicken in the center of the plastic wrap and top with another sheet. Pound the chicken with flat side of a meat mallet until it is very thin, about 1/4 inch thick. Transfer to a plate and repeat with the remaining chicken.
  • Whisk together the flour, 2 teaspoons salt, several grinds of black pepper, 1 teaspoon oregano, 1/2 teaspoon granulated garlic and 1/2 teaspoon red pepper flakes if using in a shallow dish until combined. Whisk 3 eggs with 1 tablespoon water in a second shallow dish. Whisk together the panko, 1/2 cup Parmesan, 2 teaspoons salt, the remaining 1 teaspoon oregano, 1/2 teaspoon granulated garlic, and 1/2 teaspoon red pepper flakes if using in a third shallow dish.
  • Dredge one piece of chicken in the flour mixture, turning to coat evenly. Shake off any excess, then dip into the egg mixture, turning to fully coat. Let the excess egg drip off, then press the chicken firmly into the breadcrumb mixture, turning to coat and packing the crumbs into any crevices. Transfer the chicken to a rimmed baking sheet or large plate and repeat with the remaining chicken cutlets.
  • Line a clean rimmed baking sheet with paper towels. Heat 2 tablespoons unsalted butter and 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add 3 pieces of breaded chicken and cook, flipping once, until the breading is golden-brown and crisp and the chicken is just cooked through, 3 to 5 minutes per side. Transfer to the prepared baking sheet to drain, then season with salt. Wipe the skillet clean and repeat with the remaining butter, olive oil and chicken, making 3 batches total.
  • Whisk the ricotta, remaining 1 egg, 1/2 teaspoon salt and several grinds of black pepper in a medium bowl until smooth and combined.
  • Spoon a quarter of the tomato sauce (about 3/4 cup) into the bottom of a 9-inch square baking dish and top with 4 noodles, placing them against the edges of the pan in an even layer (it's ok if they overlap). Spread a third of the ricotta mixture (about 2/3 cup) in an even layer over the noodles and top with 3 pieces of chicken. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Repeat with another 3/4 cup of tomato sauce, 4 noodles, 2/3 cup ricotta, 3 pieces of chicken, 1/2 cup mozzarella and 2 tablespoons Parmesan. Finally, add another 3/4 cup tomato sauce, the remaining 4 noodles, the remaining 2/3 cup ricotta and the remaining 3 pieces of chicken. Top with the remaining 3/4 cup tomato sauce, 1 cup mozzarella and 2 tablespoons Parmesan. (It's ok if the lasagna is slightly higher than the edges of the pan.) Cover the pan tightly with nonstick aluminum foil (see Cook's Note).
  • Bake until the noodles are tender and the edges are lightly browned, about 30 minutes. Increase the oven temperature to 425 degrees F. Uncover the lasagna and bake until the cheese has completely melted and browned in spots, about 15 minutes more. Let rest for 10 minutes, then cut into squares and serve with an extra sprinkle of Parmesan.

GARLIC CHICKEN PARMESAN LASAGNA



Garlic Chicken Parmesan Lasagna image

Put a new twist on lasagna night with this amazing recipe that's packed with three cheeses, rotisserie chicken and fresh spinach leaves.

Provided by By Madison Mayberry Hofmeyer

Categories     Entree

Time 1h30m

Yield 12

Number Of Ingredients 15

1/2 cup unsalted butter
2 cloves garlic, finely chopped
1/2 cup all-purpose flour
2 cups whole milk
2 cups Progresso™ chicken broth (from 32-oz carton)
1 tablespoon Italian seasoning
12 no-boil lasagna noodles
2 cups shredded deli rotisserie chicken
3 cups baby spinach leaves
1 container (15 oz) whole milk ricotta cheese
1 egg, beaten
1 cup shredded mozzarella cheese (4 oz)
3/4 cup water
3 tablespoons Progresso™ Italian-style bread crumbs
1/2 cup shredded Parmesan cheese

Steps:

  • Heat oven to 375°F. Spray 13x9-inch baking dish with cooking spray. Set aside.
  • In 4-quart saucepan, melt butter over medium heat. Add garlic; cook 2 to 3 minutes or until garlic is fragrant. Slowly beat in flour with whisk; cook about 1 minute or until smooth. Beat in milk and broth, 1 cup at a time, beating until thickened after each addition. Remove from heat. Beat in Italian seasoning.
  • Pour 1 cup of the milk mixture into baking dish. Top with 3 lasagna noodles. Sprinkle one-third of the chicken and 1 cup of the spinach on top. In small bowl, stir together ricotta and egg. Spread one-third of the ricotta mixture on top of chicken and spinach.
  • Place 3 lasagna noodles on top of the ricotta, followed by 1 cup of the milk mixture, one-third of the chicken, 1 cup of the spinach and one-third of the ricotta mixture.
  • Repeat with another layer of 3 lasagna noodles, 1 cup milk mixture, remaining chicken and spinach and remaining ricotta. Finish with last 3 lasagna noodles and remaining milk mixture. Sprinkle with mozzarella cheese. Pour the water on top of lasagna; cover pan with foil.
  • Bake 45 minutes. Remove foil; top with bread crumbs and Parmesan cheese. Bake 10 to 15 minutes longer or until topping is bubbly and golden brown. Cool 10 to 15 minutes before cutting.

Nutrition Facts : ServingSize 1 Serving

PARMESAN CHICKEN LASAGNA



Parmesan Chicken Lasagna image

I have one son who's loves chicken so much that he would eat it at every meal if possible. To tempt him away from chicken nuggets, I concocted this lasagna using chicken.-Dedra Thrash, Fyffe, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 12 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
3 garlic cloves, minced
2 tablespoons all-purpose flour
2 cups heavy whipping cream
1/2 cup 2% milk
1 cup grated Parmesan cheese
2-1/2 cups ricotta cheese
1-1/2 cups shredded Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles, cooked, rinsed and drained
2 cups cubed cooked chicken
1 cup grape tomatoes, halved
Minced fresh parsley, optional

Steps:

  • In a large saucepan, melt butter. Add garlic; cook 1 minute. Stir in flour until blended; gradually add cream and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; whisk in grated Parmesan cheese. , In a bowl, combine the ricotta, 1/2 cup shredded Parmesan cheese, salt and pepper., Spread 1/2 cup sauce into a greased 13-in. x 9-in. baking dish. Layer with three noodles, 1/2 cup sauce, and half of the ricotta mixture and chicken. Repeat layers. Top with remaining noodles and sauce. Sprinkle with tomatoes and remaining Parmesan cheese. , Cover and bake at 375° for 30 minutes. Uncover; bake 15-20 minutes longer or until cheese is melted. Sprinkle with parsley if desired. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 442 calories, Fat 30g fat (18g saturated fat), Cholesterol 120mg cholesterol, Sodium 502mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 1g fiber), Protein 23g protein.

Tips:

  • Use a good quality marinara sauce. If you have time, make your own from scratch. It will make a big difference in the overall flavor of the lasagna.
  • Don't overcook the chicken. You want it to be cooked through, but not dry and tough.
  • Use fresh mozzarella. It melts better and has a better flavor than pre-shredded mozzarella.
  • Don't skimp on the Parmesan cheese. It adds a delicious nutty flavor to the lasagna.
  • Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it set and make it easier to cut.

Conclusion:

Chicken Parmesan lasagna is a hearty and delicious dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a chicken Parmesan lasagna that will impress your friends and family.

Related Topics