Chicken Parmesan Lasagna is an easy weeknight mash-up of two of our favorite dinners! It’s a little lighter than a traditional lasagna and doesn’t take half the dishes of chicken Parmesan!
Chicken Parmesan is a staple in our menu. It’s the dish that landed my husband and I’ve been making it for us ever since. My other go to Italian dish is my mom’s Lasagna. While I adore both of these dinners, they’re both a labor of love and the clean up is not my favorite. So I decided to make a dinner mash-up and turn our favorite dishes into an easy weeknight meal, with next to no clean up!
For Christmas Eve we always do a big family potluck, everyone brings a dish or two and we go to town. More often than not we do a Mexican or Italian food theme. It’s talking enchiladas or lasagna and 7-layer dip or antipasto. SO good! Italian family meals are something we love at home with just me and the boys or as one big family. I mean when your BIL’s name is Marcello and his girls are Sophia, Lia, and Bianca…there has to be some good Italian food hanging around the table.
Since I’m wasn’t raised my an Italian grandma to teach me all about the family sauce recipes, my grandma was Southern and that’s a whole other world of deliciousness, I grabbed a jar of Ragu Chunky Roasted Garlic sauce for this dish. Ragu pasta sauce slow is slow simmered to create layers of flavors with farm grown ingredients. I crush really hard on roasted garlic and a tomato sauce with chunks is never a bad thing. When surprise me the most about this sauce was the flavor. I usually just grab the cheap cans of pasta sauce and add my own spices and seasoning to taste, but the Ragu pasta sauce is good to go as is! There’s lots of basil in the sauce and the garlic definitely came through. It’s totally worth the extra $1 I’m normally cheap about. I did add extra dried basil and oregano to my lasagna. You don’t have to do that. I can never get enough or either herb so I made the pasta the way I like. If you want to add some more color to the dish, presentation points and all, you can sprinkle some fresh basil that’s been chiffonade cut on top.
One of my favorite things about this lasagna is that it’s light. I’m not saying I cut all the calories out or anything, but Mike’s it’s the biggest fan of ricotta. (That’s fine, more for me!!) I completely left out the ricotta layer for him and went with more of a Chicken Parmesan ingredient list. When you eat this dish it doesn’t have that super rich sort of heavy feel to it. Don’t get me wrong, I LOVE that richness, but this is a nice change. It threw Mike off at first, but he dug it. Next time I think I’ll add the ricotta back in, just to change things up. But this lasagna would be good either way!
You can learn more about Ragu, how this sauce was born, and get more delicious Ragu pasta sauce recipes by visiting the Ragu website!
Chicken Parmesan Lasagna
- One 24 ounce can Ragu Chunky Roasted Garlic pasta sauce
- Oven ready lasagna noodles
- 1 large chicken breast cooked & shredded
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 cups mozzarella cheese
- 1 tablespoon unsalted butter
- 2/3 cup panko bread crumbs
Preheat your oven to 375 degrees F.
Pour about 1/4 cup Ragu pasta sauce into the bottom of a 9-inch by 9-inch baking dish. Spread out the sauce so it covers the entire bottom of the dish.
Layer lasagna noodles over the bottom of the dish (I only needed 2). Spread half of the chicken out of the noodles. Sprinkle half of the basil and oregano over the chicken. (I love love love basil & oregano, if you don't want to extra seasoning, leave this part out. The sauce is flavorful enough all by itself.) Over the chicken evenly with 1/3 of the cheese.
Spread 3/4 cup of sauce over the cheese, and top with noodles. Repeat the layer - chicken, herbs, cheese, and sauce.
Top with noodles again, covering the second layer. Spoon some more pasta sauce over the top noodles and spread evenly, making sure all of the past is well coated.
Sprinkle the remaining 1/3 of the cheese over the sauce.
In a microwave safe bowl, melt the butter. Add in the bread crumbs and stir until the bread crumbs are evenly moistened.
Sprinkle the bread crumbs evenly over the cheese. (This gives that great crunch layer in a traditional chicken Parmesan.)
Cover the baking dish loosely with foil and bake for 25 minutes.
Remove the foil and turn your oven to broil on HIGH. Keep a close eye on the dish so it doesn't burn, and cook the top of the lasagna until the bread crumbs are golden brown.
Remove from the oven and let sit for a few minutes before serving.
Keep this extra easy buy picking a rotisserie chicken from the store or cooking an extra chicken breast and shredding the meat earlier in the week so it's already to go!
Serving a crowd double this recipe and make it in a 9-inch by 13-inch baking dish and cook for the same amount of time.