Chicken Parm Lasagna

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.

  • Servings: ”10-12″
  • Difficulty: ”easy”
  • Print


  • 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


  1. Preheat oven to 350°F.
  2. Pound down the chicken to 1/2″  and season with salt and pepper.
  3. Coat the chicken in flour, 3 eggs, and finally in bread crumbs.
  4. Heat oil in a skillet over medium heat and fry the chicken on both sides until brown (about 4 minutes each side). Set aside.
  5. In a bowl, whisk two egg into the ricotta, then set aside.
  6. Boil the noodles according to package directions and drain.
  7. In a casserole dish, spread ⅓ of the pasta sauce on the bottom, top with lasagna noodle overlapping with each noodle.
  8. Spread half of the ricotta mixture on top of the noodles and layer with chicken.
  9. Top the chicken with ½ cup of mozzarella and a ½ cup of Parmesan cheese.
  10. Repeat steps 7-9 until all ingredients are gone.
  11. Cover with foil and bake for 45-60 minutes uncovering the lasagna for the last 10 minutes of baking.
  12. Serve with a sprinkle of fresh basil.

6 Comments Add yours

  1. Its a fav with the family:))

    Liked by 1 person

  2. This looks so good. It is hard to capture those really yummy ones in a photo!


  3. mistimaan says:

    Nice recipe


  4. Erika Kind says:

    That’s a very cool variation and I like chicken too!


  5. KD says:

    Lol. Doesn’t have to be pretty to be tasty. Thank goodness!! 😄


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