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Lightened Up Chicken Parmesan Lasagna

A lighter take on chicken Parmesan layered into a comforting lasagna with ricotta, marinara, and crispy whole-wheat panko.
Prep Time30 minutes
Cook Time1 hour
Total Time1 hour 40 minutes
Servings: 1 pan

Ingredients

  • 2 teaspoons olive oil extra virgin or preferred
  • 3 cloves garlic minced
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 lb ground chicken
  • 1/4 teaspoon salt for chicken
  • 1/4 teaspoon freshly ground black pepper for chicken
  • 1 tablespoon olive oil for toasting panko
  • 1/3 cup whole wheat panko bread crumbs
  • 12 lasagna noodles boiled according to package
  • 2 1/2 cups ricotta cheese whole-milk or skim as desired
  • 1 large egg plus 1 egg yolk, at room temperature
  • 1/2 teaspoon salt for ricotta mixture
  • 1/2 teaspoon freshly ground black pepper for ricotta mixture
  • 1 tablespoon fresh parsley chopped
  • 2 tablespoons fresh basil chopped
  • 3 1/2 cups marinara sauce store-bought or homemade
  • 2 cups shredded mozzarella cheese
  • 1/4 cup Parmesan cheese finely grated
  • fresh basil and parsley chopped, for garnish

Instructions

  • Heat 2 teaspoons olive oil in a large skillet over medium heat. Add minced garlic, Italian seasoning, and crushed red pepper flakes (if using) and sauté 2–3 minutes until fragrant.
  • Add the ground chicken, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the skillet. Break up the meat and cook 6–8 minutes until browned and cooked through. Transfer the cooked chicken to a plate and set aside.
  • Return the empty skillet to medium-high heat with 1 tablespoon olive oil. Add the whole-wheat panko and cook, stirring frequently, until the crumbs are golden and crispy. Remove from heat and set aside.
  • Boil the lasagna noodles according to package directions. Drain and lay flat to prevent sticking.
  • In a large bowl, stir together the ricotta, 1 large egg plus 1 egg yolk, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon chopped parsley, and 2 tablespoons chopped basil until combined.
  • Preheat the oven to 375°F (190°C). Spread one quarter of the marinara sauce across the bottom of a 9x13-inch baking pan.
  • Assemble the lasagna: place 4 noodles over the sauce, top with one-third of the cooked chicken, 1/4 cup marinara, 1/2 cup ricotta mixture, and 1/4 cup shredded mozzarella. Repeat this layering two more times.
  • Top the final noodle layer with the remaining chicken, marinara, ricotta, mozzarella, the toasted panko crumbs, and finish with the grated Parmesan.
  • Lightly oil a piece of aluminum foil and cover the pan tightly. Bake covered for 40 minutes, then remove the foil and bake uncovered for an additional 15 minutes until bubbly and golden.
  • Let the lasagna rest 10 minutes before cutting. Garnish with chopped fresh parsley and basil, then serve.

Equipment

  • Large Skillet
  • 9x13 inch baking pan
  • Pot for boiling noodles
  • Mixing Bowl
  • Wooden Spoon
  • spatula or spoon for spreading
  • Aluminum Foil

Notes

  • Use whole-wheat panko for a crunchier, lighter topping.
  • Allow the lasagna to rest so slices hold their shape.
  • Use room-temperature eggs for a smoother ricotta mixture.