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.
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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