Marry Me Chicken Lasagna
This rich, cheesy Marry Me Lasagna is layered with tender chicken, flavorful sun-dried tomatoes, and melty mozzarella!
Servings: 12 Servings
Ingredients
Marry Me Sauce and Chicken
- 12 lasagna noodles uncooked
- ¼ cup unsalted butter
- 2 teaspoons minced garlic
- ¼ cup all-purpose flour
- 1 cup chicken broth
- 2½ cups heavy cream
- 1 cup grated parmesan cheese
- 1 (8-ounce) jar sun-dried tomatoes drained, julienne cut
- 2 teaspoons paprika
- 1 tablespoon dried Italian seasoning
- salt and pepper to taste
- 3 cups cooked and shredded chicken
- 2 cups chopped spinach
- 2½ cups shredded mozzarella cheese
Ricotta Layer
- 1 (15-ounce) container ricotta cheese
- 1 cup grated parmesan cheese
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Lasagna and Meat Sauce
- Boil 12 lasagna noodles according to the package instructions. Drain the noodles in cold water and set them aside. Heat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
- In a large skillet, melt ¼ cup unsalted butter over medium heat. Once melted, add 2 teaspoons minced garlic and cook for 30 seconds until fragrant. Sprinkle in ¼ cup all-purpose flour and stir to make a paste.
- Whisk in 1 cup chicken broth, 2½ cups heavy cream, and 1 cup grated parmesan cheese.
- Stir in 1 (8-ounce) jar sun-dried tomatoes, 2 teaspoons paprika, and 1 tablespoon dried Italian seasoning. Season with salt and pepper to taste. Simmer the sauce over medium-low heat for 3-5 minutes or until the sauce thickens.
- Add 3 cups cooked and shredded chicken and 2 cups chopped spinach.
- Stir to combine until the spinach starts to wilt. Set the finished sauce aside until assembly.
Ricotta Layer
- In a large bowl, add 1 (15-ounce) container ricotta cheese, 1 cup grated parmesan cheese, 1 large egg, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until smooth and combined.
To Assemble
- To assemble the lasagna, start by spreading ½ cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce.
- Spread ½ cup of the ricotta mixture on top of the noodles.
- Add ¾ cup of the meat sauce on top of the ricotta layer followed with ½ cup of the 2½ cups shredded mozzarella cheese.
- Repeat the layers two more times. Finish off the top with a final layer of noodles, the remaining meat sauce, and the remaining 1 cup of mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly.
Video
Notes
Store and Reheat: Store cooled lasagna in an airtight container and keep in the fridge for 3–5 days or freeze for up to 1 month. Reheat individual portions in the microwave for 1–2 minutes.
Nutrition
Calories: 420kcal | Carbohydrates: 6g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 743mg | Potassium: 225mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 1mg
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