Chicken Parmesan Lasagna
Description
If you love chicken parmesan and lasagna, you'll love this dish. It combines the best of both, to make a great, hearty family dinner.
Ingredients
3 c. whole milk Ricotta cheese
2 c. shredded Mozzarella cheese (8 oz.), divided
1/2 c. grated Parmesan cheese, divided
48 oz. marinara sauce
12 no-boil lasagna noodles (from an 8 oz. pkg.)
4 c. chopped rotisserie chicken
2 T. salted butter
1 c. panko breadcrumbs
1 garlic clove, minced
2 sprigs fresh parsley, chopped
Kosher salt, to taste
Directions
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Preheat oven to 400 degrees F.
In a medium bowl, whisk together the Ricotta cheese, 1 c. Mozzarella cheese, and 1/4 c. Parmesan cheese.
Assembly:
Spread about 1 1/2 c. marinara sauce in a 9x13 inch casserole dish. Top with 4 lasagna noodles in an even layer, breaking to fit as needed.
Spread one-third of the Ricotta mixture over the noodles; sprinkle one-third of the chicken on top. Top with 1 1/2 c. sauce, 4 noodles, half of the remaining Ricotta, half of the remaining chicken, and another 1 1/2 c. sauce. Top with the remaining noodles, Ricotta, chicken, and sauce.
Sprinkle the lasagna evenly with the remaining 1 c. Mozzarella and 1/4 c. Parmesan.
Topping:
Place the butter in a large microwave-safe bowl; microwave until just melted. Add the panko, garlic, parsley, and a pinch of salt; stir. Sprinkle on top of the lasagna.
Cover with aluminum foil.
Bake until the cheese has melted, about 20 minutes. Remove foil. Bake until the cheese is bubbly and the topping is golden brown, about 20 more minutes.
If wanting an extra-crispy topping, broil for another 1 - 2 minutes.
Let cool about 10 minutes before serving.
8 servings.