Caesar Salad Lasagna
Caesar Salad Lasagna
Ingredients
For the Homemade Croutons
- 1 loaf Ciabatta bread
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon anchovy paste, or 2 anchovy fillets, finely minced
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Assembly
- as needed Romaine lettuce
- as needed lasagna sheets
- as needed Parmesan cheese, additional for layering
Instructions
- 1
Preheat the oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375
- 2
Cut the Ciabatta bread into small cubes. Place the bread cubes in a bowl, drizzle with 1/4 cup olive oil, add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Toss until evenly coated.
⏱️ 5 min
- 3
Spread the seasoned bread cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Set aside.
⏱️ 12 min•🌡️ 375
- 4
Season the 2 chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
⏱️ 2 min
- 5
Cook the chicken breasts in a pan over medium-high heat for 5-7 minutes per side, or until thoroughly cooked through. Shred the chicken using two forks or chop into small pieces. Set aside.
⏱️ 14 min
- 6
In a medium-sized bowl, combine 1/2 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and 1 teaspoon anchovy paste (or 2 finely minced anchovy fillets).
⏱️ 5 min
- 7
Add 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the mixture. Whisk vigorously until well combined and smooth.
⏱️ 3 min
- 8
Spread a thin layer of the prepared Caesar dressing on the bottom of a 9x13 inch baking dish.
⏱️ 1 min
- 9
Place a layer of lasagna sheets over the dressing, ensuring they cover the bottom of the dish. Spread another generous layer of Caesar dressing over the lasagna sheets.
⏱️ 2 min
- 10
Distribute an even layer of Romaine lettuce over the dressing, followed by a layer of the shredded cooked chicken. Sprinkle with Parmesan cheese and scatter some homemade croutons.
⏱️ 3 min
- 11
Repeat the layers: lasagna sheets, Caesar dressing, Romaine lettuce, cooked chicken, Parmesan cheese, and croutons, until all ingredients are used or the dish is full.
⏱️ 5 min
- 12
Ensure the top layer consists of lasagna sheets, followed by a final spread of Caesar dressing, a generous sprinkle of Parmesan cheese, and a scattering of croutons.
⏱️ 1 min
- 13
Place the assembled lasagna in the preheated oven and bake for 20-25 minutes, or until heated through, the cheese is melted and bubbly, and the top is golden.
⏱️ 25 min•🌡️ 375
- 14
Remove from the oven and let it rest for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Caesar Salad Lasagna
For the Homemade Croutons
- 1 loaf Ciabatta bread
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
For the Chicken
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Caesar Dressing
- 1/2 cup mayonnaise
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon anchovy paste, or 2 anchovy fillets, finely minced
- 1/4 cup Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
For Assembly
- as needed Romaine lettuce
- as needed lasagna sheets
- as needed Parmesan cheese, additional for layering
Instructions
- 1
Preheat the oven to 375°F (190°C).
⏱️ 10 min•🌡️ 375 - 2
Cut the Ciabatta bread into small cubes. Place the bread cubes in a bowl, drizzle with 1/4 cup olive oil, add 1 teaspoon garlic powder and 1 teaspoon Italian seasoning. Toss until evenly coated.
⏱️ 5 min - 3
Spread the seasoned bread cubes on a baking sheet and bake for 10-12 minutes, or until golden brown and crispy. Set aside.
⏱️ 12 min•🌡️ 375 - 4
Season the 2 chicken breasts with 1 tablespoon olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper.
⏱️ 2 min - 5
Cook the chicken breasts in a pan over medium-high heat for 5-7 minutes per side, or until thoroughly cooked through. Shred the chicken using two forks or chop into small pieces. Set aside.
⏱️ 14 min - 6
In a medium-sized bowl, combine 1/2 cup mayonnaise, 2 tablespoons olive oil, 1 tablespoon Dijon mustard, 1 tablespoon Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon garlic powder, and 1 teaspoon anchovy paste (or 2 finely minced anchovy fillets).
⏱️ 5 min - 7
Add 1/4 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the mixture. Whisk vigorously until well combined and smooth.
⏱️ 3 min - 8
Spread a thin layer of the prepared Caesar dressing on the bottom of a 9x13 inch baking dish.
⏱️ 1 min - 9
Place a layer of lasagna sheets over the dressing, ensuring they cover the bottom of the dish. Spread another generous layer of Caesar dressing over the lasagna sheets.
⏱️ 2 min - 10
Distribute an even layer of Romaine lettuce over the dressing, followed by a layer of the shredded cooked chicken. Sprinkle with Parmesan cheese and scatter some homemade croutons.
⏱️ 3 min - 11
Repeat the layers: lasagna sheets, Caesar dressing, Romaine lettuce, cooked chicken, Parmesan cheese, and croutons, until all ingredients are used or the dish is full.
⏱️ 5 min - 12
Ensure the top layer consists of lasagna sheets, followed by a final spread of Caesar dressing, a generous sprinkle of Parmesan cheese, and a scattering of croutons.
⏱️ 1 min - 13
Place the assembled lasagna in the preheated oven and bake for 20-25 minutes, or until heated through, the cheese is melted and bubbly, and the top is golden.
⏱️ 25 min•🌡️ 375 - 14
Remove from the oven and let it rest for a few minutes before serving.
⏱️ 5 min