Chicken Parm Lasagna
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
- ¼ teaspoon salt
Chicken
- 4 chicken cutlets 4-5 ounces each
- ½ cup panko breadcrumbs
- 4 tablespoons flour
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Italian seasonings
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon paprika
- ¼ 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 8x8 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 ¼ 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 ¼ of the tomato sauce
- Top with half the chicken cutlet strips, then ½ cup of ricotta and ½ 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
💚: 7
💙:6
💜:6
✔️: 285 calories
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