Chicken & Eggplant Parm Lasagna

Name: Chicken & Eggplant Parm Lasagna
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 10
Cuisine: american
Ingredients: 2 cups extra-virgin olive oil, divided, plus more for drizzling; 8 large eggs; 4 cups Italian breadcrumbs; 1 teaspoon kosher salt, plus more for seasoning; 1/2 teaspoon freshly ground black pepper, plus more for seasoning; 1/2 teaspoon ground fennel; 6 to 8 boneless, skinless chicken cutlets; 1 large Italian globe eggplant, cut crosswise into 1/4-inch-thick slices (12 to 16 slices); 4 cups store-bought tomato sauce; 14 no-boil lasagna noodles; 1 pound grated 4-cheese blend (mozzarella, provolone, Asiago, fontina); 1/2 cup small basil leaves; 1 cup whole milk ricotta cheese

ITALIAN BREADCRUMBS
EGGS

EGGPLANT SLICES

CHICKEN CUTLETS

TOMATO SAUCE
NO-BOIL LASAGNA NOODLES

4-CHEESE BLEND
BASIL LEAVES

RICOTTA

SALT
PEPPER

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30-40 MIN @ 350°F

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Chicken & Eggplant Parm Lasagna

ITALIAN BREADCRUMBS
EGGS

GROUND FENNEL
SALT
PEPPER

EGGPLANT SLICES

CHICKEN CUTLETS

TOMATO SAUCE
NO-BOIL LASAGNA NOODLES

4-CHEESE BLEND
BASIL LEAVES

RICOTTA

SALT
PEPPER

30-40 MIN @ 350°F

BAKE

OLIVE OIL

Chicken & Eggplant Parm Lasagna

ITALIAN BREADCRUMBSEGGS

GROUND FENNELSALTPEPPER

EGGPLANT SLICES

CHICKEN CUTLETS

TOMATO SAUCENO-BOIL LASAGNA NOODLES

4-CHEESE BLENDBASIL LEAVES

RICOTTA

SALTPEPPER

30-40 MIN @ 350°F

BAKE

OLIVE OIL

ITALIAN BREADCRUMBS
EGGS

GROUND FENNEL
SALT
PEPPER

TOMATO SAUCE
NO-BOIL LASAGNA NOODLES

4-CHEESE BLEND
BASIL LEAVES

SALT
PEPPER