Lasagna Stuffed Chicken Bake
This Lasagna Stuffed Chicken combines all the cozy comfort of classic lasagna with a protein-packed twist. Juicy chicken breasts are filled with a creamy ricotta-Parmesan mixture, smothered in marinara sauce, topped with mozzarella, and baked to golden perfection. It’s rich, satisfying, and totally gluten-free—perfect for a comforting weeknight dinner!
Ingredients
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 1 tablespoon Italian seasoning
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 2 cups marinara sauce use low-carb if preferred
- 1 cup shredded mozzarella cheese
- 5 medium chicken breasts
- Fresh basil or parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Grease a baking dish.
- In a bowl, combine ricotta, Parmesan, egg, Italian seasoning, salt, and pepper.
- Stir until smooth.
- Season chicken breasts with salt and pepper. Pat lightly.
- Slice each breast horizontally to create a pocket.
- Spoon a bit of marinara into each pocket and spread evenly.
- See full steps with tips & photos → https://mischacrossing.com/lasagna-stuffed-chicken/
Notes
• Choose large, even-sized chicken breasts for easier stuffing.
• You can prep the filling a day ahead to save time.
• Try using low-carb marinara or adding sautéed spinach to the ricotta mix for extra veggies.