CHICKEN PARMIGIANA LASAGNA

MOVE OVER LASAGNA…THERE’S A NEW FRIEND IN TOWN!  ONCE YOU ADD FRIED CUTLETS TO YOUR LASAGNA, IT WILL BE HARD TO EAT IT ANY OTHER WAY!!!

STEP ONE: PREPARE SAUCE

SAUCE:
2T. EVOO
1 CHOPPED ONION
1/4C. HEAVY CREAM
2 (28 ounce) cans CRUSHED TOMATOES
SALT AND PEPPER TO TASTE ADD BOTH CANS OF TOMATOES. ADD CREAM, SALT & PEPPER.  SIMMER ABOUT 10-15 MINUTES AND THAT’S IT!!  Set aside.

Step two:
Boil 1 box lasagna noodles (I used Tinkyada gluten free) and set aside.

Step three:
Bread chicken cutlets (1 package) in egg, then bread crumbs (I used gluten free) and fry in avocado oil or olive oil.  Set aside to cool a bit.

Step Four:
Layer lasagna-I did:
sauce, noodles, cheese, 
noodles, sauce, chicken, sauce, cheese, 
noodles, sauce, cheese.
Cover and bake at 375 for 15 mins.  Uncover and bake for an additional 25 minutes until browned and bubbly!


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