Pink Sauce Lasagna with Crispy Chicken
pro tip: top with extra ricotta
Ingredients:
1/2lb lasagna noodles
Sauce:
4 tbsp of butter
Olive oil
5 cloves of minced garlic
7 tbsp of tomato paste
1 cup tomato sauce
2 1/2 cups of heavy cream
salt, pepper, garlic and onion powder.
1 cup Parm
1 cup mozzarella
Ricotta:
12oz Ricotta
1 egg
1/2 cup mozzarella
1/2 cup parmesan
Parsley
Salt/ pepper
Chicken:
4 thin chicken breasts
3 eggs
1 1/2 cup breadcrumbs
salt and pepper
16oz veggie oil
Recipe:
First, cook your lasagna noodles according to box instructions. Or use no bake noodles.
Then, add 4 tbsp of butter and a dash of olive oil to a pan on medium heat. Once the butter is melted, add 5 cloves of minced garlic and mix to combine.
Once the garlic is fragrant, add 7 tbsp of tomato paste. Whisk together and let it cook for a few minutes until the tomato paste darkens. Add in tomato sauce and mix well.
Then, add 2.5 cups of heavy cream and mix well. Bring to a simmer then season with salt, pepper, garlic and onion powder.
Next, add 1 cup Parm and 1 cup mozzarella. Whisk until your sauce is thick and cheesy.
Make your ricotta mixture: add the ricotta, egg, mozzarella, parmesan, parsley and seasonings together in a bowl. Mix well and set aside.
Next, bread your chicken breasts. Whisk the eggs together and add them to one bowl. then, add breadcrumbs to another plate. Season both with salt and pepper.
Dunk your chicken in the egg mixture and then the breadcrumbs. Make sure it is well covered.
Heat veggie oil in a pan until it is 350F then fry your chicken on both sides until golden brown.
Assemble your lasagna: layer an oven safe pan with sauce, then noodle, more sauce, ricotta mixture and then the chicken cutlet. Repeat this process then top the last layer with mozzarella cheese.
Cover with foil and bake at 350 for 45 minutes. Then take the foil off and cook for another 25 minutes until the top is slightly browned.
Let your lasagna cool for 10-15 minutes before eating. Enjoy! then enjoy!