Ingredients
1 lb (≈450 g) ground chicken
1 Tbsp olive oil
3 cloves garlic, minced
2 tsp Italian seasoning
¼ tsp crushed red pepper flakes (optional)
¼ tsp salt
¼ tsp freshly ground black pepper
1 Tbsp olive oil (for panko)
⅓ cup whole‑wheat panko breadcrumbs
12 lasagna noodles, cooked per package instructions
2 ½ cups ricotta cheese
1 large egg plus 1 egg yolk
½ tsp salt
½ tsp freshly ground black pepper
1 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
3 ½ cups marinara sauce (store‑bought or homemade)
2 cups shredded part‑skim mozzarella cheese
¼ cup finely grated Parmesan cheese
Additional chopped basil and parsley, for garnish
Instructions
Preheat oven to 375 °F (190 °C).
In a skillet, heat 1 Tbsp olive oil over medium heat. Add garlic, Italian seasoning, crushed red pepper (if using), salt and pepper; sauté about 2 minutes. Add ground chicken and cook, breaking up, until golden and cooked through (~6–8 minutes). Transfer to a bowl and set aside.
In same skillet, heat remaining 1 Tbsp olive oil and toast panko until golden, stirring constantly (~2–3 minutes). Remove and set aside.
In a large bowl, mix ricotta, egg, egg yolk, salt, pepper, parsley, and basil until well combined.
Spread ¼ of marinara sauce on the bottom of a 9×13‑inch baking dish. Layer 4 noodles over sauce, then spread one-third of the chicken mixture, ¼ cup sauce, and ½ cup ricotta mixture. Sprinkle about ⅔ cup mozzarella. Repeat layering two more times. Top final noodle layer with remaining meat, sauce, ricotta, mozzarella, then evenly sprinkle the toasted panko and Parmesan over top.
Cover tightly with lightly oiled foil and bake for 40 minutes. Remove foil and bake uncovered for another 15 minutes, until cheese is bubbly and top is golden.
Let rest 10 minutes before serving. Garnish with fresh basil and parsley.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main course
