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Homemade Lightened Up Chicken Parmesan Lasagna recipe photo

Lightened Up Chicken Parmesan Lasagna

A lighter take on chicken parmesan layered into a hearty, cheesy lasagna.
Print Recipe Save it
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 1 pan

Equipment

  • Large Skillet
  • Small Bowl
  • Large Mixing Bowl
  • 9×13 Baking Pan
  • Pot for boiling noodles
  • Wooden Spoon
  • Aluminum Foil

Ingredients
  

  • 2 teaspoons olive oil use extra virgin or preferred variety
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 lb ground chicken
  • 1/4 teaspoon salt for chicken
  • 1/4 teaspoon freshly ground black pepper for chicken
  • 1 tablespoon olive oil for toasting panko
  • 1/3 cup whole wheat panko bread crumbs
  • 12 lasagna noodles boiled according to package
  • 2 1/2 cups ricotta cheese whole-milk or skim
  • 1 large egg plus 1 egg yolk, both at room temperature
  • 1/2 teaspoon salt for ricotta mixture
  • 1/2 teaspoon freshly ground black pepper for ricotta mixture
  • 1 tablespoon fresh parsley chopped, for ricotta
  • 2 tablespoons fresh basil chopped, for ricotta
  • 3 1/2 cups marinara sauce store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • 1/4 cup Parmesan cheese finely grated
  • fresh basil and parsley chopped, for garnish

Instructions
 

  • Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the minced garlic, Italian seasoning, and crushed red pepper flakes (if using) and sauté 2–3 minutes until fragrant.
  • Add the ground chicken, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Break the meat up with a wooden spoon and cook 6–8 minutes until browned and cooked through. Transfer chicken to a plate and set aside.
  • Return the skillet to medium-high heat, add 1 tablespoon olive oil, then add the whole wheat panko. Cook, stirring frequently, until the crumbs are golden and crispy. Remove from heat and transfer to a small bowl.
  • Bring a large pot of salted water to a boil and cook 12 lasagna noodles according to package directions. Drain and lay noodles flat to prevent sticking.
  • In a large bowl, combine 2 1/2 cups ricotta, the large egg plus 1 egg yolk, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chopped parsley, and 2 tablespoons chopped basil. Stir until smooth and set aside.
  • Preheat the oven to 375°F (190°C). Spread 1/4 of the marinara sauce across the bottom of a 9x13 pan.
  • Assemble the lasagna: layer 4 noodles over the sauce, spread one-third of the cooked chicken over the noodles, spoon 1/4 cup marinara, dollop 1/2 cup ricotta, and sprinkle 1/4 cup mozzarella. Repeat this layering two more times.
  • Top the final layer of noodles with the remaining chicken, remaining marinara, remaining ricotta, remaining mozzarella, the toasted panko crumbs, and finish with the grated Parmesan.
  • Lightly oil a sheet of aluminum foil and tightly cover the lasagna. Bake 40 minutes, then remove the foil and bake uncovered 15 more minutes until bubbly and golden.
  • Let the lasagna rest 10 minutes before cutting. Garnish with chopped fresh parsley and basil and serve.

Notes

  • Use whole-wheat panko for extra fiber.
  • Allow lasagna to rest before slicing for cleaner pieces.
  • To speed assembly, use no-boil noodles if desired, adjusting sauce quantity.