Chicken Parmigiana Lasagna


  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 1/4 cup heavy cream
  • 2 (28 ounce) cans crushed tomatoes
  • Salt and pepper to tastse
  • 1 box lasagna noodles
  • 1 package chicken cutlets
  • 2 cups shredded mozerella cheese (or more if you like cheese)
  • 1 egg
  • 2 tablespoons milk
  • 1 cup breadcrumbs


  1. Sauté the onion in olive oil in a large skillet until just starting to brown.
  2. Add tomatoes, cream and salt and pepper to the pan.
  3. Simmer about 15 minutes.
  4. Set aside.
  5. Cook the lasagna noodles as directed, drain and set aside.
  6. Bread chicken cutlets in egg, then bread crumbs and fry in olive oil.
  7. Set aside to cool.
  8. Layer lasagna doing sauce, noodles, cheese, noodles, sauce, chicken, sauce, cheese, noodles, sauce, cheese.
  9. Cover and bake at 375 for 15 minutes.  Uncover and bake for an additional 25 minutes until browned and bubbly.




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