Okay, so this was NOT the prettiest meal I have ever made but it was good! We had some extra time where everyone was home for one evening so I wanted to have a special meal. This takes a bit of preparation but I was also able to prep some meals for later while making this. Pound down a bunch of chicken, fry up a few extra pieces for meals later in the week, or even prep your veggies for the next few meals while this cooks!
This was a hit. Next time I need to remember that I need to pound down the chicken a bit thinner but other than that it was delicious. The kids even asked for the pan-fried chicken in another dish they liked it so much. This is a VERY hearty dish so one small piece per person is more than enough and this makes a 13 x 9 pan so you will have plenty of leftovers to freeze or for lunches.
I served this with a antipasto salad as a side.
- 3 large chicken breasts
- 2 cups Italian seasoned bread crumbs
- 5 eggs
- 1 cup flour
- 24 oz. pasta sauce (fresh or jarred)
- 15 oz. ricotta
- Lasagna noodles
- 2 cups Mozzarella, shredded
- 2 cups Parmesan Cheese, shredded
- vegetable oil for frying
- fresh basil, garnish
- salt and black pepper
- Preheat oven to 350°F.
- Pound down the chicken to 1/2″ and season with salt and pepper.
- Coat the chicken in flour, 3 eggs, and finally in bread crumbs.
- Heat oil in a skillet over medium heat and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
- In a bowl, whisk two egg into the ricotta, then set aside.
- Boil the noodles according to package directions and drain.
- In a casserole dish, spread ⅓ of the pasta sauce on the bottom, top with lasagna noodle overlapping with each noodle.
- Spread half of the ricotta mixture on top of the noodles and layer with chicken.
- Top the chicken with ½ cup of mozzarella and a ½ cup of Parmesan cheese.
- Repeat steps 7-9 until all ingredients are gone.
- Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
- Serve with a sprinkle of fresh basil.