Looking for a great comfort food recipe? Make this one! It is simple to make….especially when using the no cook lasagna noodles. A great make ahead for your busy week too.
I did not use the white wine, I replaced with chicken broth. I also used 1 1/2 pounds of ground chicken with great results. I bought my pancetta at my local deli and just asked them to cut me 2oz. It worked out to about 56 grams.
I found this recipe on Pinterest which led me to the website http://www.jocooks.com
1 Tbsp olive oil
1 small onion, chopped
1 medium carrot, chopped
1 celery stalk, chopped
4 cloves garlic, minced
2 oz pancetta, chopped
1 lb ground chicken (I used 1 1/2 pounds ground chicken)
1 Tbsp tomato paste
1/2 cup dry white wine
1 tsp dried oregano
1/2 tsp chili flakes
1/4 cup chopped basil
2 cups crushed tomatoes
1 cup chicken broth
Salt and pepper
2 cups ricotta cheese (500 ml)
2 cups mozzarella cheese, shredded
9 lasagna noodles uncooked
1. In a large pot, heat the olive oil over medium heat. Add the onion, celery, carrot, garlic and pancetta to the pot and sauté for about 5 minutes until onion is soft and translucent.
2. Add the ground chicken to the pot and break up using a wooden spoon so that it crumbles. Cook it for another 5 minutes until the ground chicken is no longer pink.
3. Add the oregano, chili flakes, tomato paste and stir. Add the wine and basil and cook for 3 more minutes, stirring occasionally. Finally add in the chicken broth and crushed tomatoes and season with salt and pepper as needed. Bring to a boil, turn down heat and let simmer for 20 minutes.
4. Preheat oven to 375 F.
5. In a bowl combine together the ricotta, 1 1/2 cups of the mozzarella cheese and the egg. Set aside.
6. Spread a couple of ladles of the bolognese sauce in the bottom of a 9×13 baking dish. Arrange 3 noodles over the bolognese sauce;top with a couple more ladles of the sauce, then top with 1/3 of the cheese mixture, trying to spread it around a bit. Repeat with another 3 lasagna noodles, sauce, cheese, 3 more lasagna noodles, sauce and last of the cheese. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
7. Bake for about an hour until the noodles are cooked though. If you are using fresh lasagna noodles, it will take less cooking time, about 35 to 45 minutes.
8. Let the lasagna cool for a few minutes before cutting into it. Feel free to garnish it with fresh parsley or basil and Parmesan cheese.
I found this recipe on allrecipes.com. It got rave reviews!! Make sure you give yourself time to make this one, since you have to simmer the sauce for 1 1/2 hours.
I used about 17 noodles and I also used grated mozzarella cheese. My lasagna started to spill over slightly during cooking, so you may want to put a cookie sheet under your lasagna to avoid a mess.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C)
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9 x 13 inch baking dish. Arrange 6 noodles, lenghthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
MAKES: 12 servings
PREP TIME: 30 minutes
COOK TIME: 2 hours 30 minutes
READY IN: 3 hours 15 minutes
This recipe is adapted from The New Best Recipe Cookbook by Cook’s Illustrated. I use my own marinara sauce (you can find various marinara recipes on this blog) and I also melt mozzarella cheese on top. The recipe I have included is for the breaded chicken cutlets used. I always serve my Chicken Parmesan with egg noodles. Super easy and very filling!
Breaded Chicken Cutlets
4 boneless, skinless chicken breasts, fat trimmed
1 1/2 cups bread crumbs
3/4 cup unbleached flour
2 large eggs
1 tablespoon plus 3 /4 cup olive oil
1. Use a meat pounder, rubber mallet, or rolling pin to pound the chicken breasts to an even 1/2-inch thickness.
2. Sprinkle the cutlets with salt and pepper.
3. Set a large heatproof plate on the rack in the oven, and heat the oven to 200 degrees. Place the bread crumbs in a shallow dish or pis plate. Spread the flour in a second shallow dish. Beat the eggs with the 1 tablespoon olive oil in a third shallow dish. Place a wire rack over a baking sheet.
4. Working with one at a time, dredge the cutlets thoroughly in the flour, shaking off the excess. Using tongs, dip both sides of the cutlets in the egg mixture, taking care to coat them thoroughly and allowing the excess to drip back into the dish to ensure a very thin coating. Dip both sides of the cutlets in the bread crumbs, pressing the crumbs with your fingers to form an even, cohesive coat. Place the breaded cutlets in a single layer on the wire rack and allow the coating to dry for about 5 minutes.
5. Meanwhile, heat 6 tablespoons of the remaining oil in a heavy-bottomed 10 inch nonstick skillet over medium-high heat until shimmering but not smoking, about 2 minutes. Lay the two cutlets gently in the skillet and cook until deep golden brown and crisp on the first side, gently pressing down on the cutlets with a wide metal spatula to help ensure even browning, about 2 1/2 minutes. Using tongs, turn the cutlets, reduce the heat to medium, and continue to cook until the meat feels firm when pressed gently and the second side is a deep golden brown and crisp, 2 1/2 to 3 minutes. Line the warmed plate with a double layer of paper towels and set the cutlets on top; return the plate to the oven.
6. Discard the oil in the skillet and wipe the skillet clean using tongs and a large wad of paper towels. Repeat Step 5, using the remaining 6 tablespoons oil and the now-clean skillet to cook the remaining cutlets.
Parmesan Breaded Chicken Cutlets
Follow the recipe for Breaded Chicken cutlets, replacing 1/4 cup of the bread crumbs with 1/4 cup freshly grated Parmesan cheese