This Lightened Up Chicken Parmesan Lasagna is such a crowd-pleasing meal! Made with ground chicken, ricotta cheese, homemade marinara sauce, and gooey mozzarella. Everyone loves this recipe!
2teaspoonsolive oil (I used extra virgin but use whatever brand/variety you like best)
3clovesGarlic, minced
2teaspoonsItalian Seasoning
1/4teaspoonCrushed Red Pepper Flakes, optional (but they give a nice kick!)
1lb.Ground Chicken
1/4teaspoonSalt
1/4teaspoonFreshly Ground Black Pepper
For the Panko:
1tablespoonOlive Oil
1/3cupWhole Wheat Panko Bread Crumbs
For Lasagna:
12Lasagna Noodles, boiled according to package
2 1/2cupsRicotta Cheese (I used whole-milk here, but you may use skim)
1large egg + 1 egg yolk, at room temperature
1/2teaspoonsalt
1/2teaspoonfreshly ground black pepper
1tablespoonfresh parsley, chopped
2tablespoonsfresh basil, chopped
3 1/2cupsMarinara Sauce, Store-bought or Homemade will work OK
2cupsshredded mozzarella cheese
1/4cupParmesan Cheese, finely grated
Garnish:
Fresh Basil and Parsley, chopped
Instructions
For the Ground Chicken:
Heat the oil in a large skillet over medium-heat. Add the garlic, Italian seasoning, and crushed red pepper flakes (if using); saute for 2-3 minutes.
Add in ground chicken, salt, and pepper and cook - breaking the meat up with a wooden spoon - until golden brown and cooked all the way through; 6-8 minutes. Transfer the chicken mixture to a clean plate; set aside.
Return empty pan to the burner - you will use this again for the panko.
For the Panko:
Heat the olive oil (in the same skillet you used for the chicken) over medium-high heat. Add in the panko bread crumbs and cook, stirring frequently, until crispy and golden.
Remove from heat and transfer breadcrumbs to a small bowl; set aside.
For the Lasagna:
Boil 12 lasagna noodles according to package directions. While they're boiling, prepare the ricotta cheese.
For the Ricotta:
In a large bowl, combine the ricotta, egg, egg yolk, salt, pepper, parsley, and basil; set aside.
Assembly:
Preheat oven to 375 degrees (F).
Spread a 1/4 of marinara sauce on the bottom of a 9x13 pan.
Layer with 4 lasagna noodles, 1/3 of the chicken mixture, 1/4 cup of the marinara sauce, and 1/2 cup of the ricotta cheese, and a 1/4 cup of the mozzarella cheese. Repeat this two more times, topping the final layer of noodles with remaining meat, sauce, ricotta, mozzarella, panko bread crumbs, and finally, the Parmesan cheese, in that order.
Cover the lasagna tightly with a piece of lightly oiled foil.
Bake for 40 minutes, then remove the foil and bake uncovered for 15 more minutes.
Allow the lasagna to rest for 10 minutes before cutting and serving.
Garnish with fresh parsley and basil.
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