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Yields:
8 serving(s)
Prep Time:
40 mins
Total Time:
1 hr 20 mins
Chicken parmesan is a winner in any form!
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Ingredients
- 3 cups
whole-milk ricotta cheese
- 2 cups
shredded mozzarella cheese (about 8 oz.), divided
- 1/2 cup
grated parmesan cheese, divided
- 2
(24-oz.) jars marinara sauce
- 12
no-boil lasagna noodles (from one 8-oz. box)
- 4 cups
chopped rotisserie chicken
- 2 Tbsp.
salted butter
- 1 cup
panko breadcrumbs
- 1
garlic clove, minced
- 2
sprigs fresh parsley, leaves chopped
Kosher salt, to taste
Directions
- Step 1 Preheat the oven to 400°F. In a medium bowl, whisk together the ricotta, 1 cup mozzarella, and ¼ cup parmesan.
- Step 2Assemble the lasagna: Spread about 1½ cups of the marinara sauce in a 9-by-13-inch baking dish. Top with 4 lasagna noodles in an even layer, breaking them to fit if needed. Spread one-third of the ricotta mixture over the noodles and sprinkle one-third of the chicken on top. Top with another 1½ cups sauce, 4 noodles, half of the remaining ricotta, half of the remaining chicken, and another 1½ cups sauce. Top with the remaining noodles, ricotta, chicken, and sauce. Sprinkle the lasagna evenly with the remaining 1 cup shredded mozzarella and ¼ cup grated parmesan.
- Step 3For the topping: Put the butter in a large microwave-safe bowl and microwave until melted. Add the panko, garlic, parsley, and a pinch of salt. Stir until combined. Sprinkle on top of the lasagna.
- Step 4Cover with foil and bake until the cheese has melted, about 20 minutes. Uncover and bake until the cheese is bubbly and the topping is golden brown, about 20 minutes more. For an extra-crispy top, broil for an additional 1 to 2 minutes. Let cool about 10 minutes before serving.
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