Chicken Parmesan Lasagna – combines the flavours of two comfort food Italian classics into one great dinner. You can even use leftover chicken.
This is a recipe that resulted from leftover grilled chicken from a barbecue the night before and some leftover pasta dough that was in the fridge.
I first made it about 10 years ago and it was such a hit that I’ve made it dozens of times since. It’s a particular favourite of my son and a popular dinner with the rest of the household too.
This is also a recipe that I make when company’s coming; sometimes even a day ahead.
If I am making this a day ahead, I completely assemble the lasagna and wrap the pan in plastic wrap. Then it’s into the fridge until the next day.
If I have a little extra time, I will take the lasagna out of the fridge for at least a half hour to warm up to closer to room temperature before baking it. For glass cookware in particular, you don’t want to put a very cold lasagna pan into a hot oven.
Overall the lasagna should take an additional 10 or 15 minutes to heat completely through if it has been in the fridge overnight. This is a small trade off though, if you have free time the day before.
A TOP CHICKEN TIP: Deboning your own chicken breasts is not only more economical, you can roast the bones and skins to make fantastic chicken stock for soups, sauces and the best gravy ever. Learn how I Make Chicken Stock in the Oven!
If you likes this Chicken Parmesan Lasagna recipe you may also want to try one of our other incredibly popular pasta dishes, Creamy Garlic Scallop Spaghetti.
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- 6 boneless skinless chicken breasts grilled and diced (or sautéed in olive oil and garlic until cooked)
- 1 ½ pounds grated mozzarella
- 2 cups freshly grated Parmesan
- 4 large sliced tomatoes
- 2 cups ricotta cheese
- 2 eggs
- 1 tsp nutmeg
- Salt and pepper to season
- 4 1/2 cups durum semolina
- 2 cup all purpose flour
- 6 large eggs room temperature
- 1/2 head fennel sliced
- 2 lbs chopped roma tomatoes
- 2 tbsp olive oil
- salt and pepper to season
- 3 tbsp olive oil
- 4 cloves minced garlic
- 1 small red onion finely diced
- 1 32 ounce can plain tomato sauce
- 1 tbsp oregano
- 1 tbsp basil
- 1 whole bay leaf
- 1 large carrot finely grated
- ½ cup finely diced celery
- 2 tbsp brown sugar
- 1/2 tsp red chile flakes optional or to taste
- Salt and pepper to season
Whisk together the ricotta, eggs, nutmeg, salt & pepper and set aside.
Combine flour and durum semolina and make a well in the centre.
Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough.
The dough should be slightly stiffer than play dough. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.
Boil pasta sheets for 1-2 minutes in salted water before using in the lasagna assembly.
In a large baking pan toss the fennel slices and tomatoes with the olive oil, salt and pepper and bake at 350 degrees F until the fennel is fork tender. Remove from oven and puree in a food processor or food mill. (If fresh fennel is not available try substituting 2 tsp crushed fennel seeds in the sauce.)
In a large saucepan sauté the olive oil garlic and red onion for 1 or 2 minutes until softened but not browned.
Add the roasted fennel puree along with all of the other ingredients.
Slowly simmer for about a half hour, stirring occasionally. Remove bay leaf .
Place a ladle full of sauce mixed with a ladle full of water in the bottom of 3 inch deep 9x13 inch lasagne pan.
Cover the bottom and sides of the dish with pasta sheets, letting the edges hang out over the edge of the pan. These ends will be folded over the top at the end.
Next add a layer each of ½ of the sliced chicken, ½ the sauce, ¼ of the parmesan and mozza cheeses and ½ the sliced tomatoes.
Next add another layer of pasta, then the ricotta filling, and another layer of pasta.
Add the remaining sliced chicken, sauce, ¼ of the parmesan and mozza cheeses and half the sliced tomatoes. Fold the pasta hanging over the sides over the top and then add a final layer of pasta.
Top with the remaining parmesan and mozzarella cheeses.
Cover with foil and bake at 350 degrees F for 45 minutes to an hour, then remove the foil and bake for an additional 15 minutes. Remove from oven and let stand for 20 minutes before cutting and serving.
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
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