Chicken Parm Lasagna

Talk about the ultimate dinner recipe! Your two favorites, chicken parm and lasagna, come together to create chicken parm lasagna. The prep on this dish is so worth it! This meal was amazing and maybe even better as leftovers.

Chicken Parm Lasagna

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Prep Time 20 mins
Cook Time 35 mins
Course Main Dish
Cuisine Italian
Servings 6 people

Ingredients
 

Sauce

  • 1 can diced tomatoes 15-ounce can
  • 1 tablespoon granular sugar replacement Swerve
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt

Chicken

  • 4 chicken cutlets 4-5 ounces each
  • 1/2 cup panko breadcrumbs
  • 4 tablespoons flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon Italian seasonings
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon paprika
  • 1/4 cup liquid egg whites

Lasagna

  • 6 sheets oven ready lasagna noodles
  • 1 cup part skim milk ricotta cheese
  • 1 cup reduced fat, part skim shredded mozzarella cheese
  • 1 tablespoon reduced fat parmesan cheese

Instructions

Preparation

  • Preheat oven to 400 degrees

Sauce

  • Drain tomatoes and add them to a blender. Add the seasonings and blend until smooth. Set aside

Chicken Cutlets

  • Preheat air fryer to 400 degrees and grease with cooking spray
  • Stir together breadcrumbs, flour and seasonings on a small plate
  • In a small shallow bowl, pour out the liquid egg white
  • Dip chicken into the egg white, being sure to coat all sides
  • Press chicken onto the flour mixture, being sure to coat all of the sides
  • Air fry for 2 minutes, then spray the chicken with cooking spray. Air fry for 4 more minutes. Flip chicken over and spray again. Cook for another 4-6 minutes, until almost fully cooked. The chicken will finish cooking in the lasagna
  • (Or bake in the oven at 450 degrees for 15 minutes, flipping halfway)
  • Cut chicken cutlets up into long, narrow strips

Lasagna

  • Grease an 8×8 casserole dish with cooking spray
  • Add a layer of the meat/sauce to bottom. Just a very thin layer, barely enough to cover the bottom, about 1/4 of the total sauce
  • Add two whole lasagna noodles, slightly overlapping, then split another one in half (longwise) to fill the remaining space, top with another 1/4 of the tomato sauce
  • Top with half the chicken cutlet strips, then 1/2 cup of ricotta and 1/2 cup shredded cheese, spreading to evenly layer
  • Repeat this layering process one more time, tomato sauce, noodles, tomato sauce, chicken then cheese. Top with the parmesan cheese
  • Cover and bake for 30 minutes then uncover and bake for another 5 minutes, for the cheese to get slightly browned (Double check the directions of your specific box/brand of lasagna noodles to ensure an optimal cooking time)
  • Let rest for 15 minutes before cutting into 6 pieces

WW Points per Serving

💚: 7
💙:6
💜:6
✔️: 285 calories
Keyword Chicken Breast, Pasta
Course Main Dish
Cuisine Italian
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

not all the flour and breadcrumbs are used. The points are calculated with the amount actually used.

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