Chicken Parmesan Lasagna
Makes 8 servings
Macros: 592 cal, fat 21g, carbs 48g, protein 52g, fibre 6g
FOR THE CHICKEN:
32 ounces boneless, skinless chicken breasts, sliced in half lengthwise to make 8
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 large eggs, beaten
non-stick cooking/olive oil spray
FOR THE LASAGNA:
15 ounce/2 cups container part-skim ricotta cheese
1/2 cup grated Pecorino Romano or Parmesan cheese
4 tbsp dried basil
4 3/4 cups pasta sauce
9 ounce box no-boil lasagna noodles
3 cups baby spinach
3 cups part-skim shredded mozzarella cheese
Preheat oven to 425°F. Spray a large baking sheet lightly with spray.
Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl.
Dip the chicken into the eggs, then into the breadcrumb mixture. Discard the remaining crumbs.
Place the chicken on the prepared baking sheet, lightly spray the top with oil and bake in the oven for 25minutes, do not turn. When done, remove from the oven and reduce oven temp to 400F.
Meanwhile, combine the ricotta, parmesan cheese, and basil in a medium bowl.
In a 9 x 13 x 3-inch Pyrex Deep baking dish, ladle 3/4 cup of marinara on the bottom of the dish.
Arrange 3 lasagna noodles across the dish (they will expand as they cook), top with 3/4 cup sauce, 4 pieces of chicken, 1/4 of the ricotta cheese mixture, 1/2 cup mozzarella cheese, 3/4 cup spinach.
Repeat the 2nd layer, skipping the chicken.
Repeat the 3rd layer with the chicken, and the 4th layer without the chicken.
For the 5th layer, spread the last 3 sheets of pasta noodles with the remaining 1 1/2 cups of marinara sauce on top.
Cover with foil and bake in a 400F preheated oven in the centre rack 50 minutes.
Uncover, add the remaining cup of mozzarella and bake until melted, 5 minutes.
Remove from oven and let it rest 15 minutes before serving.