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, shredded mozzarella cheese, 

noodles, sauce, chicken, sauce, shredded mozzarella cheese, 

noodles, sauce, shredded mozzarella 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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SOME YUMMY SAUCE FOR YOUR NEXT PASTA NIGHT!

2 28-OUNCE CANS WHOLE TOMATOES, PUREE, CRUSHED OR A COMBO OF THESE!
1 STICK BUTTER
1 LARGE ONION PEELED AND HALVED
PLACE ALL IN A LARGE POT AND BRING UP TO A SIMMER. COOK COVERED 45-60 MINS BEING SURE TO BREAK UP THE LARGE TOMATOES IF USING THEM. I ADDED SALT, TOO!!!! DISCARD ONION WHEN DONE COOKING. SERVE WITH A SPRINKLING OF MOZZARELLA CHEESE.
RECIPE ADAPTED FROM SMITTEN KITCHEN

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