Lasagna is always a great go-to meal when you have a large crowd. When all the kids and grand kids are here, I like to cook in bulk! I made two trays of this and it was out-of-sight delicious!
I'm giving you the measurements but I gotta say, making lasagna is a eye-ball game to me!
Family pack of chicken breasts (5), split in half and then pounded thin
3 cups Italian breadcrumbs
2 cups of all purpose flour
2 - 24 oz jars of marinara sauce
32 oz Ricotta cheese
1 1/2 boxes of Lasagna noodles
2 cups Mozzarella cheese
2 cups Parmesan cheese
Preheat oven to 350℉.
Cut chicken breasts in half width wise and pound thin. I place the chicken between saran wrap when using a mallet so chicken juices do not fly all over the place.
Please season your chicken with salt and pepper. They are not grown with seasoning.
Coat the chicken in flour, egg and then in breadcrumbs.
Heat vegetable oil in a cast iron skillet and fry the chicken on both side until brown. It won't take long since they are so thin, about 4 minutes each side over medium heat.
That's a BIG pile of chicken!
In a bowl, whisk two eggs into the ricotta and set aside.
In a lasagna dish (I used throw away aluminum tins), spread 1/3 jar of marinara on the bottom (or what you think is appropriate), top with lasagna noodles overlapping each.
Spread some of the ricotta mixture on top of the noodles and then layer with chicken.
Top the chicken with about 1 1/2 cups of mozzarella and about 1 1/2 cups of parmesan.
Continue layering in the same order, ending with noodles and use the remaining ricotta, mozzarella and parmesan cheeses.
Cover with foil and bake for 45 to 60 minutes uncovering for the last 10 minutes of baking.
Let it sit for about 10 minutes before cutting into it.
Sprinkle with fresh basil before serving.