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Chicken Parmesan Lasagna

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A comforting casserole combining classic lasagna and chicken Parmesan for a hearty meal that’s perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 2–3 cooked chicken breasts, shredded
  • 1 jar marinara sauce (about 24 oz)
  • 12 lasagna noodles (regular or no-boil)
  • 2 cups ricotta cheese
  • 2 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 2 large eggs
  • Fresh basil for garnish (optional)
  • 2–3 garlic cloves, minced
  • 1–2 tablespoons olive oil
  • Salt and black pepper to taste
  • Optional seasonings: dried oregano, dried basil, red pepper flakes

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet over medium heat, warm olive oil and sauté minced garlic until fragrant (about 30 seconds). Add marinara, oregano, basil, salt, pepper, and red pepper flakes, then simmer for about 10 minutes.
  3. Bring a large pot of salted water to a boil. Cook lasagna noodles until al dente. Drain and lay them flat on parchment.
  4. In a medium bowl, combine ricotta, eggs, salt, pepper, and half the Parmesan. Stir until smooth.
  5. Spread a layer of sauce on the bottom of a 9×13-inch baking dish. Layer 3–4 noodles, then one-third of the ricotta mixture, chicken, some sauce, and a sprinkle of mozzarella. Repeat two more times, finishing with a layer of noodles, sauce, and remaining cheeses on top.
  6. Cover with foil and bake for 25 minutes.
  7. Remove foil and bake for an additional 15 minutes until cheese is melted and golden.
  8. Let the lasagna sit 8–10 minutes before slicing. Garnish with fresh basil if desired.

Notes

For no-boil noodles, increase the amount of sauce slightly. For a vegetarian option, replace chicken with layers of sautéed vegetables.

Find it online: https://www.recipeflo.com/chicken-parmesan-lasagna/