Chicken Parmesan Lasagna Serving Size - 10 Prepared By - DnD Recipe Rating * * * * *
			CHICKEN: 4 boneless, skinless chicken breasts, sliced in half lengthwise 1 cup seasoned breadcrumbs 1/2 cup grated Parmesan cheese 3 large eggs, beaten MARINARA SAUCE: 2 tsp olive oil 4 cloves garlic, smashed 28 oz can crushed tomatoes 2 small bay leaf 2 tsp oregano 4 tbsp chopped fresh basil salt and fresh pepper to taste LASAGNA: 15 ounce container part-skim ricotta cheese 1/2 cup grated Pecorino Romano or Parmesan cheese 1/4 cup fresh chopped basil 1 lb lasagna noodles 3 cups baby spinach 3 cups part-skim shredded mozzarella cheese
			MARINARA SAUCE: In a medium pot, heat olive oil over medium heat. Add garlic and saute until golden, being careful not to burn. Add crushed tomatoes, salt, pepper, oregano, and bay leaf. Stir and reduce heat to low. Cover and let simmer about 15 - 20 minutes. Remove from heat and add fresh basil. LASAGNA: Combine breadcrumbs and parmesan cheese in a bowl. Beat the egg in another bowl. Place each half cut breast in a zip lock bag and pound thin to about 1/4", Dip the chicken into the eggs, then into the breadcrumb mixture. Discard the remaining crumbs. Cook the chicken in a pan with live oil and butter until just done, remove and place on a plate. Combine the ricotta, parmesan cheese, and basil in a medium bowl. In a 9 x 13 x 3-inch Pyrex Deep baking dish, ladle 1 cup of marinara on the bottom of the dish. Lay lasagna noodles over lapping each other. Place 1/2 of the chicken down,tearing to fit, 1/2 the spinach, 1/2 the mozzarella then 1/2 the ricotta cheese mixture then 1 1/2 cup marinara sauce then repeat for final 2nd layer. Bake at 400 degrees for 50 minutes. Remove from over and let rest for 15 minutes