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Ingredients

Adjust Servings:
Chicken Breast – 3
Wheat Flour – 1 cup
Eggs – 5
Bread Crumbs – 7 oz (200 g)
Ricotta – 14 oz (400 g)
Tomato Sauce – 17 fl oz (500 ml)
Mozzarella – 10 ½ oz (300 g)
Parmesan – 5 ¼ oz (150 g)
Sunflower Oil – to taste
Salt – to taste
Ground Black Pepper – to taste
Basil – to taste
Lasagna Sheets – 8

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Chicken Parm Lasagna

Chicken Parm Lasagna

Cuisine:
  • 60 min
  • Serves 6
  • Medium

Ingredients

Recipe

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Lasagna is one of the quintessential Italian dishes. Certainly, the recipe for this culinary treasure differs from region to region, so don’t even get us started on all the variations around the world. Traditionally, lasagna features mozzarella and Parmesan, and bechamel sauce seasoning. This chicken parm lasagna with three types of cheese is one of the countless options for making the beloved treat.

Needless to say, you can serve slices of chicken breast fried in breadcrumbs as a separate dish. Nevertheless, they are the basis of the delicious homemade chicken parm lasagna. We kept the traditional tandem of Parmesan and mozzarella, but we decided to look at the sauce from a different perspective. Just you try!

Steps

1
Done

Cut chicken breasts lengthwise and rub all sides with salt and pepper. Roll them in flour, whisked eggs, and breadcrumbs. Fry in oil in a skillet.

2
Done

For the sauce, mix ricotta and one egg.

3
Done

Grease the bottom of a mold with tomato sauce, lay lasagna sheets, ricotta sauce, and chicken breasts, sprinkle with grated mozzarella and Parmesan.

4
Done

Repeat the layers, then bake the lasagna for 50 minutes at 360 °F. Garnish with basil.

Chicken cheese lasagna will become the highlight of your dinner, attracting all the attention. No wonder, since the mere aroma of the dish makes you want to drop everything and run to the kitchen. Behold your new signature recipe!

Valerie

I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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