Fan Comments

  • I have been using ONLY  Red Gold products for at least 15 yrs.  PURE tomato flavor! Love all forms of the products, diced are used the most.
    J. J
  • I am always on the hunt for quality foods and I just wanted to let you know that we love your tomatoes at my house! Keep up the great work!
  • I like using Red Gold tomatoes in my spaghetti. It is wonderful to use to thicken up the sauce. Thank you for making such a great product!
  • I just discovered the Red Gold Family of products this year and am very happy with them. I enjoyed the thick richness of the sauces and the taste, texture, and appearance of all diced products. I am a true fan.
  • Thanks for great tasting products they always seem to be fresh.
  • When I am seeking canned tomatoes, Red Gold is my brand of choice. The quality is always consistent.
  • I have tried and used many different brands but wow nothing even comes close in comparison to the wonderful taste and quality of Red Gold.
  • Wow, I’m really impressed with the quality of your whole peeled tomatoes.
  • Your whole peeled tomatoes are a wonderful product. We use them in vegetable recipes, Italian recipes, etc.
  • I recently purchased Red Gold whole tomatoes and they were the best quality of canned tomatoes that I can remember purchasing. Thank you for such a great product.
  • The only canned tomatoes that I buy. They are better than any other brand, including San Marzano tomatoes. The tomatoes are firm and whole, not broken up into pieces floating around in the juice like others.
  • I am writing to let you know how much my family and I love your tomatoes. They are delicious. Thanks for making such amazing products.
  • Your canned tomatoes are the best. I use the whole peeled tomatoes...just as good as my canned tomatoes from my garden, thank you for such a fine product. You are to be commended.
  • I had never used your products until the other day and decided to try them to make a pot of chili. We were very pleased to know we were helping to support the Midwest farming community. We'll be buying more...It's a THUMBS UP!!!!!

Chicken Parmesan Lasagna

  • Chicken Parmesan
  • Chicken Parmesan Lasagna
PREP: 25 minutes
COOK: 1 hour
Two classic Italian favorites in one yummy dish! Add chicken that has been breaded and browned to crispy perfection to our all-in-one lasagna recipe for a flavorful baked Chicken Parmesan with a twist.


5 thin-cut boneless skinless chicken breasts or chicken breast halves pounded to ½ inch
2 tablespoons flour
2 eggs, beaten
3 cups panko bread crumbs
1 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
2 (28 ounce) cans Redpack® Crushed Tomatoes in Puree
1 (28 ounce) can Redpack® Diced Tomatoes Basil, Garlic & Oregano, or 2 (14.5 ounce) cans Redpack® Diced Tomatoes with Basil, Garlic & Oregano
1/2 cup water
1 teaspoon Italian seasoning
Salt to taste
1 (16 ounce) box traditional lasagna noodles, uncooked
1 (15 ounce) carton low fat ricotta cheese
3 cups (16 ounce) shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil


  • Preheat oven to 350o F. Place beaten eggs into a shallow bowl. Mix breadcrumbs and ½ cup Parmesan cheese in a separate bowl. Place flour in a sifter or strainer. Place chicken breasts on a piece of foil and sprinkle with flour from the sifter, on both sides.
  • Dip chicken breasts in beaten eggs, then breadcrumb mixture, pressing crumbs into both sides. Repeat with each breast. Heat oil in a large skillet over medium high heat. Cook chicken until golden, about 2 minutes on each side. Cool and cube chicken to use as a layer in the lasagna.
  • In large mixing bowl combine crushed tomatoes, diced tomatoes, water, Italian seasoning and salt.
  • Cover the bottom of a 9x13x2 inch baking pan with 1½ cups of sauce mixture. Arrange 1/3 of noodles on top of sauce, slightly overlapped. Top with, ½ of ricotta cheese, 1/3 cubed chicken, 1 cup of mozzarella cheese and 1 cup of sauce. Repeat layers and top with last 1/3 of noodles, the remaining sauce and the last 1/3 cubed chicken. Sprinkle with remaining mozzarella and Parmesan cheese.
  • Cover tightly with foil and bake for 1 to 1½ hours; until noodles are cooked. If you prefer the cheese on top of lasagna to be crispy remove foil the last 10 minutes of cooking time. Let stand for 15 minutes before serving. Sprinkle top with fresh chopped basil before serving.

* Cook's Note: The recipe makes 12 servings, but you could divide the recipe into two 9x9 inch baking dishes and freeze one for later.


Calories: 450 | Fat: 9.0g | Trans Fats: 0g | Cholesterol: 35mg | Sodium: 1870mg | Carbohydrate: 60g | Fiber: 4g | Protein: 29g | Vitamin A: 20% | Vitamin C: 15% | Calcium: 40% | Iron: 20%


Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *
Last Name *
Rating *
Review *
New code