Step 1

Preheat the oven to 350 degrees F.

Step 2

Bring a large pot of salted water to a boil. Cook the noodles, covered, until tender, about 4 to 5 minutes or according to package directions. Drain the noodles and toss with 1 tablespoon oil in a medium bowl.

Step 3

Combine the ricotta, parsley, lemon zest and a pinch of salt in a medium bowl.

Step 4

Spoon about 2/3 cup marinara in the bottom of a large 13-inch cast-iron skillet. In a single layer, arrange about a third of the cooked lasagna sheets over the sauce. Sprinkle about a third of the chicken over the noodles, followed by five to six dollops of the herbed ricotta mixture and about a third of the mozzarella. Repeat two more times for a total of three layers, or until everything is in the skillet.

Step 5

Bake uncovered for 30 minutes. Flip the oven to broil and bake until the cheese is browned and bubbly, about 5 minutes. (Don't walk away! It happens fast.)

Step 6

Let the lasagna rest about 10 minutes. Garnish with the Parmesan and parsley leaves.