Abbondanza Lasagna

This is another recipe I got from Phantom Gourmet, though I can no longer find it on their website.

  • 1 1/2 pounds skinless, boneless chicken breasts
  • 2 1/2 cup flour (we probably only used about 1 cup)
  • 2 teaspoons salt
  • 2 teaspoons pepper
  • 2 teaspoons Italian seasoning
  • 3 eggs, beaten (we were okay with 2)
  • 2 eggplants (we used 1)
  • 2 cups breadcrumbs (we used about 1 cup)
  • Garlic powder, as needed
  • Olive oil, as needed
  • 2 cups of tomato sauce
  • 1 package of no-boil lasagna noodles
  • 3/4 pound provolone cheese

1. Preheat to 400F.

2. Cut up the chicken into smaller strips. Set up three shallow pans: 1) flour mixed with salt, pepper and Italian seasonings; 2) eggs and 3) breadcrumbs. Coat the chicken pieces in flour, dip in eggs and coat in breadcrumbs. Fry them in a pan with olive oil (the recipe says to deep fry them, but we never submerge our chicken in the oil, just sort of lightly fry the pieces like you would with a chicken Parmesan). Set chicken aside on a paper-towel lined plate to drain.

3. Slice the eggplant into 1/4 inch rounds (we sliced them lengthwise instead). Place them on a baking sheet, brush with olive oil and sprinkle with garlic powder. Bake until golden brown, about 20-30 min.

4. Cover the bottom of a 13×9 inch pan with a thin layer of sauce. Place some lasagna noodles on top; do not overlap (this is so that the non-boil noodles cook all the way through in the oven). Top the noodles with more pasta sauce. Top this with all of the eggplant, then cover the eggplant with some of the provolone cheese. Cover the cheese with sauce, then another layer of noodles. Top this with all of the chicken and then more of the cheese. Top with another layer of noodles and finish off with sauce and cheese.

5. Bake, uncovered, for 30 min.

Verdict: This recipe took a long time to make, but was totally worth it. I love all of the mix of tastes all together. I even loved the provolone cheese in this recipe, when I didn’t think I was a fan of it before. My sister didn’t even mind the eggplant in it. The only small complaint I had was with the no-boil noodles, which I found weren’t completely cooked, especially the top ones. Next time, I think I will use noodles you have to boil first, regardless of the added time.

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