I love Lasagna dishes for fall. They’re easy, cheap and you really can’t mess it up no matter how you do it! This is basically just a standard lasagna dish but really only adding in some fried chicken cutlets to give it a “Parm” feel!!!
1 package lasagna noodles
1 1/2 containers of whole milk ricotta
4 cups shredded mozzarella
4 cups Marinara sauce
1/2 cup freshly grated Parmesan cheese
4 large fried chicken cutlets chopped
1 egg beaten
1 cup finely chopped parsley
Salt and pepper
In a medium bowl, add ricotta, beaten egg, grated Parmesan, chopped parsley and some salt and pepper. Mix and combine.
Boil lasagna noodles as directed making sure to salt your pasta water before dropping in your noodles. Cook till al dente, drain and add back to pasta pot.
Arrange 4 noodles on the bottom of your lasagna pan, spread ricotta,then marinara, chopped chicken and lastly mozzarella. Do this step to make 4 layers ending with noodle,sauce and topping lastly with mozzarella.
Bake and cover with tin foil for 25 mins, remove tin foil and cook for approx 10-15 more minutes. Let sit for 15 mins before cutting and serving.
Cooking time: approx 35-40 minutes
Serves 10-12 peeps