Lightened Up Chicken Parmesan Lasagna

I’m excited to present my version of this  lightened Up Chicken Parmesan Lasagna—a lighter take on classic chicken parm incorporated into a lasagna format. Ground chicken, ricotta, marinara, mozzarella, and a crispy panko topping make this comforting casserole both cheesy and satisfying.

Why I’ll Love This Recipe

I love combining the flavors of chicken Parmesan and lasagna into one dish—it delivers all the cheesy, saucy goodness I crave, but uses lean ground chicken and whole wheat panko to lighten it up. It’s crowd‑pleasing, freezer‑friendly, and something I can assemble ahead for easy mealtime success.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground chicken

• Olive oil

• Fresh garlic, minced

• Italian seasoning

• Crushed red pepper flakes (optional)

• Salt and freshly ground black pepper

• Whole‑wheat panko bread crumbs

• Ricotta cheese

• Large egg + egg yolk

• Fresh parsley, chopped

• Fresh basil, chopped

• Marinara sauce

• Lasagna noodles (boiled according to package)

• Shredded mozzarella cheese

• Finely grated Parmesan cheese

• Additional basil and parsley for garnish

Directions

1. I warm olive oil in a skillet over medium heat, then sauté garlic, Italian seasoning, and red pepper flakes until fragrant (if using).

2. I add ground chicken, seasoning it with salt and pepper, and cook until golden and fully done—about 6–8 minutes. I then transfer it to a plate and set 

3. Using the same skillet, I add a bit more oil and toast the panko bread crumbs, stirring until crispy and golden—this will become the topping layer.

4. I boil lasagna noodles per package directions and meanwhile prepare the ricotta mixture by combining ricotta, egg, yolk, salt, pepper, parsley, and basil.

5. I preheat the oven to 375 °F (190 °C).

6. To assemble: I spread a quarter of the marinara sauce on the bottom of a 9×13 inch baking dish. I layer four noodles, one‑third of the chicken, a quarter‑cup sauce, half a cup of ricotta, and a quarter‑cup mozzarella. I repeat this pattern two more times with noodles, chicken, sauce, ricotta, and mozzarella.

7. For the final layer, I add remaining meat, marinara, ricotta, mozzarella, then sprinkle the toasted panko across the top and finish with grated Parmesan.

8. I cover the dish tightly with lightly oiled foil and bake for 40 minutes, then uncover and bake 15 more minutes until bubbly and golden.

9. After baking, I let it rest for about 10 minutes to set, then garnish with fresh parsley and basil before serving.

Servings and timing

• Prep time: about 30 minutes (including chilling, layering, and prep)

• Cook time: 1 hour (40 minutes covered, 15 minutes uncovered)

• Rest time: 10 minutes

• Total time: approximately 1 hour 40 minutes

• Servings: One full 9×13 inch pan, enough for 8–10 servings depending on portion size

Variations

• I swap ground chicken with ground turkey or lean beef, though I prefer chicken for its lighter texture.

• I sometimes stir in chopped spinach, mushrooms, or zucchini into the ricotta layer for extra vegetables.

• I omit red pepper flakes or use mild Italian seasoning if I want to tone down the heat.

• I can substitute part-skim ricotta and mozzarella to reduce fat further, still delivering creamy satisfaction.

Storage/Reheating

• I refrigerate leftovers in an airtight container for up to 3 days.

• To reheat, I warm individual portions in the oven or microwave—adding a splash of marinara or broth if needed to keep it moist.

• This lasagna also freezes beautifully: once cooled, I wrap tightly and freeze for up to 2 months. Thawed overnight in the fridge, it reheats well with a 10-minute oven finish to melt cheese.

FAQs

What makes this “lightened up”?

I lighten the dish by using ground chicken instead of fatty meats, whole‑wheat panko for crispness, and moderate cheese amounts—without sacrificing flavor or texture.

Can I assemble this ahead of time?

Absolutely—I often assemble the whole lasagna, cover with foil, and refrigerate for up to 24 hours before baking. It’s ideal for busy days or entertaining.

Can I freeze it before or after baking?

Yes! I freeze before or after baking—just cool completely, wrap tightly, and freeze for up to 2 months. When ready to eat, thaw in the fridge overnight and bake until warmed through.

Can I make fewer layers or use no‑boil noodles?

You can adapt layering if needed, and while this recipe uses boiled noodles, no‑boil noodles may work but require ensuring enough sauce to soften them fully.

How do I get a crispy topping?

To achieve crispness, I toast the panko in oil until golden, then sprinkle it on top before baking. The final uncovered bake helps turn it golden and crunchy.

Conclusion

I absolutely love this Chicken Parmesan Lasagna—not only is it cheesy, saucy, and hearty, but it’s also lighter using ground chicken and lean ingredients. It’s easy to assemble, freezer‑friendly, and a family favorite every time I make it. Let me know how yours turns out—I’m always eager to hear kitchen tweaks and serving ideas!

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