Chicken Parm Lasagna Recipe

Chicken Parm Lasagna Recipe
Author: Alix Traeger
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 10
Category: Chicken, Lasagna
Keywords: Chicken Parm Lasagna Recipe

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 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

Instructions:

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!

Source: tasty.co

Low-Carb Eggplant Lasagna

Low-Carb Eggplant Lasagna
Author: Crystal Hatch & Karlee Rotoly
Prep Time: 15 minutes
Cook time: 30 minutes
Yield: Serves 12
Category: Lasagna
Keywords: Low-Carb Eggplant Lasagna

Nutrition facts: 115 calories, Carbohydrates: 11g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 46mg | Potassium: 14mg | Fiber: 1g | Sugar: 10g | Vitamin A: 173IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Rated: 4.7/5 based on 11 customer reviews

Ingredients:

• 2 large eggplants
• 1 teaspoon sea salt, plus more to taste
• olive oil, to taste
• 5 cloves garlic, minced
• ½ teaspoon red pepper flakes
• 28 oz crushed san marzano tomato (795 g), 2 can
• 6 leaves fresh basil, thinly sliced, plus more for garnish
• 1 large egg
• 15 oz ricotta cheese (425 g), 1 container
• 2 cups shredded mozzarella cheese (200 g), divided
• 1 cup grated parmesan cheese (110 g), divided
• 2 teaspoons italian seasoning

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut off the ends of the eggplant, then slice lengthwise about ⅛-inch (3-mm) thick.
3. Sprinkle the eggplant slices with sea salt on both sides and let sit for 10 minutes to draw out moisture. Pat dry with paper towels to remove excess liquid.
4. Lightly grease a griddle pan with olive oil and heat over medium heat. Grill the eggplant slices for 2-3 minutes on each side, or until grill marks are visible. Remove from the pan and set aside.
5. In a medium saucepan, heat a drizzle of olive oil over medium-low heat, then add the garlic and red pepper flakes. Sauté for about 3 minutes, until the garlic is fragrant but not browned. Add the crushed tomatoes and 1 teaspoon of salt, stirring well to incorporate the garlic and red pepper. Simmer for 10 minutes, reducing the heat if the sauce begins to bubble too much. Add the basil and stir to combine. Remove from the heat and set aside.
6. In a medium bowl, beat the egg, then add the ricotta, 1½ cups (150 g) of mozzarella, ¾ cup (80 g) of Parmesan, and the Italian seasoning. Mix well to combine.
7. Assemble the lasagna. In a 9x13-inch (23x33-cm) baking dish, add enough sauce to cover the bottom of the dish and spread in an even layer. Add a layer of eggplant slices, covering the bottom of the dish completely. It’s okay if the eggplant slices overlap slightly. Add a layer of the ricotta mixture and spread in a thin, even layer. Repeat with the remaining ingredients, finishing with a layer of sauce. Sprinkle the remaining mozzarella and Parmesan on top.
8. Bake for 45 minutes, until cheese is fully melted.
9. Turn the broiler on high and broil for 5 minutes, or until the cheese on top is browned and bubbly.
10. Remove the lasagna from the oven and let rest for 15-20 minutes before serving to give the lasagna time to set.
11. Serve garnished with fresh basil.
12. Enjoy!

Source: tasty.co