Chicken Parmesan Lasagna (High-Protein Family Favorite)
This Chicken Parmesan Lasagna brings together everything we love about classic chicken parmesan and traditional lasagna in one hearty, comforting dish. Layers of tender breaded chicken, rich marinara sauce, creamy ricotta, melted mozzarella, and perfectly baked lasagna noodles create a satisfying meal that is ideal for family dinners, gatherings, or make-ahead meals.
With its generous layers and balanced flavors, this baked pasta dish is filling without being heavy and delivers a great protein boost thanks to lean chicken breast and part-skim cheeses.
Why You’ll Love This Recipe
- Combines two comfort-food favorites in one dish
- Perfect for feeding a crowd
- Can be made ahead or frozen for later
- High in protein and very satisfying
- Kid-friendly and freezer-friendly
Ingredients
For the Breaded Chicken
- 4 boneless, skinless chicken breasts, sliced lengthwise into thin cutlets
- ¾ cup seasoned breadcrumbs (regular, whole wheat, or gluten-free)
- ¼ cup finely grated Parmesan cheese
- 2 large eggs, beaten
- Olive oil spray or a small amount of olive oil
For the Lasagna Layers
- 2 cups part-skim ricotta cheese
- ½ cup grated Parmesan or Pecorino Romano cheese
- ¼ cup fresh basil, finely chopped
- 4½ to 5 cups marinara sauce (homemade or good-quality jarred)
- 9 no-boil lasagna noodles
- 3 cups fresh baby spinach
- 3 cups part-skim shredded mozzarella cheese
Instructions
Step 1: Prepare the Chicken
Preheat the oven to 425°F (220°C). Lightly grease a large baking sheet.
In one bowl, combine the breadcrumbs and grated Parmesan cheese. In a separate bowl, beat the eggs.
Dip each chicken cutlet into the beaten eggs, then coat evenly with the breadcrumb mixture. Place the breaded chicken on the prepared baking sheet and lightly spray or brush the tops with olive oil.
Bake for about 25 minutes, until the chicken is cooked through and lightly golden. Remove from the oven and reduce the oven temperature to 400°F (200°C).
Step 2: Prepare the Ricotta Mixture
In a medium bowl, mix the ricotta cheese, grated Parmesan or Pecorino Romano, and chopped basil until smooth and well combined. Set aside.
Step 3: Assemble the Lasagna
Use a deep 9 × 13-inch baking dish for best results.
Spread about ¾ cup marinara sauce evenly over the bottom of the dish. Arrange 3 lasagna noodles on top.
Add another layer of sauce, then place half of the baked chicken cutlets over the noodles. Spread one-quarter of the ricotta mixture over the chicken, sprinkle with mozzarella cheese, and scatter some fresh spinach on top.
Repeat the layering process, alternating layers with and without chicken, until all ingredients are used. Finish with a final layer of noodles topped with the remaining marinara sauce.
Step 4: Bake
Cover the dish tightly with foil and bake at 400°F (200°C) for 50 minutes.
Remove the foil, sprinkle the remaining mozzarella cheese evenly on top, and return to the oven uncovered for about 5 minutes, or until the cheese is fully melted and bubbly.
Remove from the oven and allow the lasagna to rest for at least 15 minutes before slicing. This helps the layers set and makes serving easier.
Make-Ahead and Storage Tips
To Refrigerate:
Assemble the lasagna up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed, adding a few extra minutes if needed.
To Freeze:
Assemble the lasagna but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
Leftovers:
Store cooked leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave.
Serving Suggestions
Serve this Chicken Parmesan Lasagna with a fresh green salad or steamed vegetables for a complete, balanced meal. It also pairs well with roasted vegetables or garlic bread for special occasions.