Chicken Parmesan Lasagna Love and a Trip to Red Gold Tomato Headquarters

You can never have too many Mediterranean recipes, so give Chicken Parmesan Lasagna Love and a Trip to Red Gold Tomato Headquarters a try. One serving contains 647 calories, 39g of protein, and 33g of fat. For $2.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This recipe serves 12. It works well as an affordable main course. This recipe is liked by 46 foodies and cooks. This recipe from Chef Druck requires water, eggs, panko bread crumbs, and tomatoes. From preparation to the plate, this recipe takes roughly 2 hours. Overall, this recipe earns a pretty good spoonacular score of 78%. Similar recipes include Red, Gold and Green Asparagus- Tomato- Pasta Salad, Love Purple and Live Gold Cupcakes, and Spicy Chicken Spaghetti and Red Gold’s New Sriracha Products.

Servings: 12

Preparation duration: 30 minutes

Cooking duration: 90 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees Fahrenheit. In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES and RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, salt and Italian sausage, stir to combine ingredients.Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving.The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.Preheat oven to 350 degrees F. Place beaten eggs into a shallow bowl. Mix breadcrumbs and ½ cup Parmesan cheese in a separate bowl. Place flour in a sifter or strainer. Place chicken breasts on a piece of foil and sprinkle with flour from the sifter, on both sides.Dip chicken breasts in beaten eggs, then breadcrumb mixture, pressing crumbs into both sides. Repeat with each breast. Heat oil in a large skillet over medium high heat. Cook chicken until golden, about 2 minutes on each side. Cool and cube chicken to use as a layer in the lasagna.In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, Italian seasoning and salt.Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with, ½ of ricotta cheese, 1/3 cubed chicken, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles, the remaining sauce and the last 1/3 cubed chicken. Sprinkle with remaining mozzarella and Parmesan cheese.Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. Let stand for 10 minutes before serving. Sprinkle top with fresh chopped basil before serving.The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.

 

Step by step:

1. Preheat oven to 350 degrees Fahrenheit. In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES and RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, salt and Italian sausage, stir to combine ingredients.Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with ½ of ricotta cheese, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles and the remaining sauce. Sprinkle with remaining mozzarella and Parmesan cheeses.Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked.

2. Let stand for 10 minutes before serving.The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.Preheat oven to 350 degrees F.

3. Place beaten eggs into a shallow bowl.

4. Mix breadcrumbs and ½ cup Parmesan cheese in a separate bowl.

5. Place flour in a sifter or strainer.

6. Place chicken breasts on a piece of foil and sprinkle with flour from the sifter, on both sides.Dip chicken breasts in beaten eggs, then breadcrumb mixture, pressing crumbs into both sides. Repeat with each breast.

7. Heat oil in a large skillet over medium high heat. Cook chicken until golden, about 2 minutes on each side. Cool and cube chicken to use as a layer in the lasagna.In large mixing bowl combine water, RED GOLD® CRUSHED TOMATOES, RED GOLD® DICED TOMATOES with BASIL, GARLIC & OREGANO, Italian seasoning and salt.Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with, ½ of ricotta cheese, 1/3 cubed chicken, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles, the remaining sauce and the last 1/3 cubed chicken. Sprinkle with remaining mozzarella and Parmesan cheese.Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked.

8. Let stand for 10 minutes before serving. Sprinkle top with fresh chopped basil before serving.The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for a wintry night supper.

Nutrition Information:

covered percent of daily need