Sunday, July 7, 2013

CHICKEN PARMIGIANA LASAGNA

MOVE OVER LASAGNA...THERE'S A NEW FRIEND IN TOWN!  ONCE YOU ADD FRIED CUTLETS TO YOUR LASAGNA, IT WILL BE HARD TO EAT IT ANY OTHER WAY!!!




STEP ONE: PREPARE SAUCE
SAUCE:
2T. EVOO
1 CHOPPED ONION
1/4C. HEAVY CREAM
2 (28 ounce) cans CRUSHED TOMATOES
SALT AND PEPPER TO TASTE ADD BOTH CANS OF TOMATOES. ADD CREAM, SALT & PEPPER.  SIMMER ABOUT 10-15 MINUTES AND THAT'S IT!!  Set aside.

Step two:
Boil 1 box lasagna noodles (I used Tinkyada gluten free) and set aside.

Step three:
Bread chicken cutlets (1 package) in egg, then bread crumbs (I used gluten free) and fry in avocado oil or olive oil.  Set aside to cool a bit.

Step Four:
Layer lasagna-I did:

sauce, noodles, shredded mozzarella cheese, 

noodles, sauce, chicken, sauce, shredded mozzarella cheese, 

noodles, sauce, shredded mozzarella cheese.

Cover and bake at 375 for 15 mins.  Uncover and bake for an additional 25 minutes until browned and bubbly!


4 comments:

OmaSam said...

What kind of cheese? Parmesan? How much? This looks SO good! Love lasagne!

DANIELLE said...

Thanks so much! I uses mozzarella and didn't measure. Just kind of judged it as i went. Hope that helps!

Lita said...

This sounds delish and your pictures are great. I have to make this. But when I make the chicken, I bake it rather than fry it. I never thought to make lasagna with it though. Two of the best in one dish!

I'd love it if you linked this to What'd You Do This Weekend? www.tumbleweedcontessa.com/blog/

Wishes for tasty dishes,
Linda @ Tumbleweed Contessa

Klingtocash said...

I think my husband would love this. Two of his favorite foods in one. Great idea!

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