Love chicken parmesan and love lasagna? Now you don't have to choose between the two! Baked chicken parmesan is layered with noodles, marinara, and ricotta cheese for the most delicious baked chicken pasta that's loaded with texture and flavor.
Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray. Set aside.
Cut each chicken breast in half horizontally, creating 6 thin pieces. If necessary, pound each piece with a meat mallet to ¼-inch thickness. Season all over with salt and pepper.
3 boneless, skinless chicken breasts, 1½ teaspoons kosher salt, ½ teaspoon ground black pepper
Create a breading station. In a shallow bowl, whisk the flour, 1 ½ teaspoons salt, ½ teaspoon pepper, oregano, and garlic powder together. In a second bowl, whisk 3 eggs with 1 tablespoon of water. In a third bowl, add the breadcrumbs and half of the Parmesan cheese.
¾ cup all-purpose flour, 1 teaspoon dried oregano, 1 teaspoon garlic powder, 4 large eggs, 1 tablespoon water, 2 cups seasoned breadcrumbs, 1 cup shredded Parmesan cheese
Dredge a piece of chicken in the flour, then dip it in the egg mixture, turning to coat. Let the excess egg drip off, then press the chicken into the breadcrumbs until coated. Place it on the prepared baking sheet and repeat with remaining chicken.
Bake the chicken for 10-12 minutes, until cooked through and 165°F internally.
While the chicken bakes, combine the ricotta cheese, remaining egg, and a bit of salt and pepper in a medium bowl.
15 ounces ricotta cheese
Remove the baked chicken from the oven and lower the temperature to 350°F.
Spread ½ cup of the marinara sauce in an even layer over the bottom of a 9x13-inch casserole dish. Top with 4 slightly shingled lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with half of the mozzarella and ¼ cup of Parmesan cheese. Repeat to make a second layer, starting with half of the sauce, then 4 more noodles, the remaining ricotta, and remaining chicken. Top with the remaining sauce and mozzarella and Parmesan cheeses.
Spray a piece of foil with cooking spray, cover the baking dish, and bake for 45 minutes. Increase temperature to 400°F, remove foil, and bake for an additional 10 minutes, until the cheese has melted and begun to brown.
Remove from the oven, let cool 10 minutes, and serve garnished with fresh basil.
fresh basil
Video
Notes
Storage: Store chicken Parmesan lasagna in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.