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96% would make again

Chicken Parm Lasagna

Tasty Team


for 10 servings

  • 3 chicken breasts
  • salt, to taste
  • pepper, to taste
  • 1 cup all-purpose flour (125 g)
  • 5 eggs, divided
  • 2 cups italian bread crumbs (230 g)
  • vegetable oil, for frying
  • 2 cups ricotta cheese
  • 24 oz marinara sauce (680 g)
  • 8 lasagna noodles
  • 1 ½ cups shredded mozzarella cheese (150 g)
  • 1 ½ cups shredded parmesan cheese (160 g)
  • fresh basil, to garnish

Nutrition Info

    Calories 541
    Fat 20g
    Carbs 47g
    Fiber 3g
    Sugar 5g
    Protein 37g

Estimated values based on one serving size.


  1. Cut chicken breasts in half (pound thin if necessary) and season with salt and pepper.
  2. Add the flour, 4 eggs, and bread crumbs to 3 separate shallow dishes. Beat the eggs. Coat the chicken in the flour, then the eggs, and finally in the bread crumbs.
  3. Heat the vegetable oil in a cast iron skillet over medium heat. Fry the chicken on both sides until golden brown, about 4 minutes on each side. Let drain on paper towels.
  4. In a medium bowl, combine the ricotta cheese and the remaining egg.
  5. Preheat the oven to 350°F (180°C).
  6. Spread about ⅓ of the marinara sauce over the bottom of a casserole dish. Top with 4 lasagna noodles, ½ of the ricotta mixture, and 3 chicken cutlets. Sprinkle with ½ cup of mozzarella and ½ cup of Parmesan cheese. Repeat to make another layer, then finish with the remaining sauce and mozzarella and Parmesan cheeses.
  7. Cover with foil and bake for 45-60 minutes, uncovering the lasagna for the last 10 minutes of baking.
  8. Serve with a sprinkle of fresh basil.
  9. Enjoy!

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