The Ultimate Homemade Tour of Italy Feast

Instructions

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   1. Prep & Preheat: Preheat oven to 375°F (190°C). Gather all ingredients and prepare your workstations for each dish. Chop onion, mince garlic, pound chicken, set up breading station for chicken.

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   2. Start Lasagna Meat Sauce: Heat 1 tbsp olive oil in a large skillet or pot over medium heat. Add ground beef and chopped onion, cook until beef is browned and onion is softened, breaking up the beef. Drain any excess fat. Add minced garlic, oregano, 1/2 tsp salt, and 1/4 tsp black pepper, cook for 1 minute more until fragrant. Stir in 24 oz marinara sauce and bring to a simmer. Reduce heat to low and keep warm.

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   3. Prepare Lasagna Ricotta Mixture: In a medium bowl, combine ricotta cheese, egg, 1/4 cup grated Parmesan cheese, and chopped parsley (if using). Season with a pinch of salt and pepper.

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   4. Assemble and Bake Lasagna: Spread a thin layer of meat sauce on the bottom of a 9x13 inch baking dish. Layer with 3 lasagna noodles, followed by half of the ricotta mixture, then 1/3 of the remaining meat sauce, and 1/2 cup shredded mozzarella. Repeat the noodle, ricotta, meat sauce, and mozzarella layers. Top with the remaining 3 noodles, remaining meat sauce, and the rest of the shredded mozzarella and 1/4 cup Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes, or until bubbly and the top is golden brown. Let rest for 10-15 minutes before slicing.

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   5. Prepare Chicken Cutlets: While the lasagna bakes, prepare the chicken. Season chicken cutlets with salt and pepper. Set up a breading station with three shallow dishes: one with flour, one with beaten egg, and one with seasoned breadcrumbs. Dredge each chicken cutlet first in flour (shaking off excess), then in egg, then thoroughly in breadcrumbs, pressing to coat.

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   6. Cook Chicken Parmigiana: Heat 1/2 cup olive oil in a large skillet over medium-high heat. Fry breaded chicken cutlets in batches for 3-4 minutes per side, until golden brown and cooked through. Transfer cooked chicken to a baking sheet. Top each cutlet with 1/4 cup marinara sauce, then a generous sprinkle of shredded mozzarella, and a pinch of Parmesan.

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   7. Finish Chicken Parm & Start Pasta Water: Place the baking sheet with chicken parm into the oven during the last 10-15 minutes of the lasagna's baking time (or under the broiler for 3-5 minutes, watching carefully) until the cheese is melted and bubbly. Meanwhile, bring a large pot of salted water to a rolling boil for the fettuccine.

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   8. Cook Fettuccine Alfredo: Add fettuccine to boiling water and cook according to package directions until al dente. Reserve 1/2 cup of the pasta water, then drain the pasta.

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   9. Make Alfredo Sauce: While pasta cooks, in a large skillet or saucepan, melt butter over medium-low heat. Add minced garlic (if using) and cook for 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer. Remove from heat and gradually whisk in 1 1/2 cups grated Parmesan cheese until the sauce is smooth and creamy. Season with 1/2 tsp salt and 1/4 tsp pepper.

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    10. Combine Alfredo: Add the drained fettuccine to the Alfredo sauce. Toss gently to coat, adding a splash of reserved pasta water if needed to reach desired consistency.

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    11. Assemble the "Tour of Italy": Once all components are ready, slice the lasagna. Plate one slice of lasagna, one chicken parmigiana cutlet, and a generous portion of fettuccine Alfredo for each serving. Garnish Alfredo with fresh parsley and extra Parmesan, if desired. Serve immediately.