Ingredients:
8Thinly sliced boneless skinless chicken breasts
Mix Ricotta cheese and 1 egg togeather well:
2 cups of Ricotta cheese
1 egg
2 cup of freshly shredded parmesean cheese
2 cup of shredded mozzarella cheese
1 package of Lasangna pasta (uncooked)
4 cups of fresh tomato garden sauce ( or 2 -3 bottles of store bought if you need to )
9X13 glass cooking dish
1. In a small amount of olive oil or coconut oil fry up the breaded breasts
1 egg and 1/2 cup of milk mixed whipped togeather by hand
1 1/2 cup Italian bread crumbs plus 1/4 of parmesan cheese mixed well
1 cup of flour
Dip breasts into egg mixture, then flour mixture then breadcrumb mixture then fry on both sides until nice a light brown on both sides.
2. Layer bottom of cooking dish with 3/4 cup of sauce
Layer cooking dish with uncooked lasagna slices, slightly over lapping until covered
Plop approximately 3-4 large spoon fills of ricotta mixture and spread untilcovered.
Lay approx 4 cooked chicken breast across , side by side, scan over lap if needed
Spread 1 1/2 cups of mozzarella and shredded parmesean cheese over top
Layer again with 3/4 cup of sauce and spread over entire dish
Lay another layer of uncooked lasagna slices, overlapping if needed util covered
Plop approximately 3-4 large spoon fills of ricotta mixture and spread over top
Lay last 4 cooked chicken breast across top of dish
Layer dish with 3/4 cup of sauce
Layer with remaining parmesan and mozzarella cheese
Cook in oven that has been pre-heated on 350 degrees for approx 40-45 minutes
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