Name: Lightened Up Chicken Parmesan Lasagna
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 9x13 Pan
Ingredients: 2 teaspoons olive oil (I used extra virgin but use whatever brand/variety you like best); 3 cloves Garlic, minced; 2 teaspoons Italian Seasoning; 1/4 teaspoon Crushed Red Pepper Flakes, optional (but they give a nice kick!); 1 lb. Ground Chicken; 1/4 teaspoon Salt; 1/4 teaspoon Freshly Ground Black Pepper; 1 tablespoon Olive Oil; 1/3 cup Whole Wheat Panko Bread Crumbs; 12 Lasagna Noodles, boiled according to package; 2 1/2 cups Ricotta Cheese (I used whole-milk here, but you may use skim); 1 large egg + 1 egg yolk, at room temperature; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon fresh parsley, chopped; 2 tablespoons fresh basil, chopped; 3 1/2 cups Marinara Sauce, Store-bought or Homemade will work OK; 2 cups shredded mozzarella cheese; 1/4 cup Parmesan Cheese, finely grated; Fresh Basil and Parsley, chopped