Parmigiana Lasagna DiFiore

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Parmigiana Lasagna DiFiore

I always go to DiFiore's Pasta Shop when I am hungry.  Everything looks amazing and I always go for the cutlets.  Please warm one up for me now and I will take a container full to go!  On this particular Saturday day I was looking at the chicken cutlets and eggplant cutlets and it came to me!  Parmigina Lasagna! I always have homemade sauce in my freezer and a box of no-boil lasagna from DeCecco not to mention my beautiful baking dish from Emile Henry to prepare, bake and serve this delicious dish.

If you don't have sauce handy go ahead and pick some up at DiFiore's!  Or go ahead and make your own.  You won't believe how easy it is to make this delicious lasagna!  Head over to DiFiore's today and make this now!! STAT..



  • 3 cups homemade tomato sauce
  • 1 box no boil lasagna
  • 12 ounces ricotta cheese
  • 2 teaspoons parsley
  • 1/4 cup freshly grated parmesan cheese, divided
  • 5 pieces thinly sliced chicken cutlets, cooked
  • 5 pieces thinly sliced eggplant cutlets, cooked
  • 1 fresh mozzarella ball, sliced


  1. Preheat oven to 350 degrees.

  2. Coat the bottom of your 9x10 baking dish with tomato sauce.  Add a layer of no boil lasagna.

  3. Add a layer of the chicken cutlets.


  4. Add a few spoonfuls of sauce then top with lasagna noodles.  Add ricotta cheese and create a nice even layer.  Sprinkle with parsley and 1/2 of the parmesan cheese.  Top with lasagna noodles.

  5. Add the eggplant cutlets. Add a few spoonfuls of sauce over the eggplant then cover with the final layer of noodles.  

  6. Top with sauce (be sure to cover all of the noodles with the sauce)  Top with remaining parmesan cheese and mozzarella slices.  Bake for 45 minutes uncovered.  Let rest for 5 minutes, slice and enjoy!

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