Marry Me Chicken Lasagna

Ingredients

• 1.5 lb boneless skinless chicken thighs (chopped after searing)
• 1 lb ground chicken
• salt (to taste)
• black pepper (to taste)
• 1 tsp garlic powder (divided)
• 1 tsp onion powder (divided)
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 3 tbsp olive oil (divided for coating and searing)
• 2 tbsp unsalted butter
• 1 tsp dried oregano
• 1 tsp dried basil
• 0.5 tsp red pepper flakes
• 1 onion (diced)
• 4 clove garlic (minced)
• 0.5 cup sun-dried tomatoes (chopped)
• 2 tbsp tomato paste
• 1 cup chicken broth
• 2 cup heavy cream
• 3 cup fresh spinach
• 1 tsp chicken bouillon (or to taste)
• 1.5 cup parmesan cheese (freshly grated, divided)
• 15 oz ricotta cheese
• 3 cup mozzarella cheese (shredded, divided)
• 0.25 cup fresh basil (chopped)
• 0.25 cup fresh parsley (chopped)
• 2 eggs
• 1 lemon (zested and juiced)
• 12 lasagna noodles (cooked according to package directions)

Steps

1. 1

   Season the boneless, skinless chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning. Drizzle with olive oil and mix thoroughly to coat.

2. 2

   Heat oil in a large skillet over medium-high heat. Add the ground chicken and season with salt, pepper, garlic powder, and onion powder. Cook until fully browned, then remove from the skillet and set aside.

3. 3

   In the same skillet, add the seasoned chicken thighs. Sear for approximately 5 minutes per side until golden brown and cooked through. Remove from the pan, let them rest for a few minutes, and then chop into bite-sized pieces.

4. 4

   In a clean skillet (or the same one after wiping), melt butter. Add dried oregano, dried basil, and red pepper flakes. Let the spices toast in the butter for about a minute until fragrant.

5. 5

   Add the diced onions to the spiced butter and sauté for a few minutes until translucent. Stir in the minced garlic and sun-dried tomatoes, cooking until fragrant.

6. 6

   Add the tomato paste to the skillet and cook for 2-3 minutes to deepen the flavor.

7. 7

   Return both the ground chicken and the chopped chicken thighs to the pan. Pour in the chicken broth and use a wooden spoon to deglaze the bottom of the pan, scraping up any browned bits.

8. 8

   Pour in the heavy cream and bring to a gentle simmer. Let it cook until the sauce has thickened slightly.

9. 9

   Stir in the fresh spinach and allow it to wilt into the sauce. Lower the heat and stir in the chicken bouillon and a portion of the fresh parmesan cheese.

10. 10

    In a separate mixing bowl, combine the ricotta cheese, a portion of the mozzarella, more parmesan, chopped fresh basil, and fresh parsley. Add the eggs, lemon zest, lemon juice, salt, and pepper. Mix until well combined.

11. 11

    Preheat your oven to 375°F (190°C).

12. 12

    To assemble the lasagna: Spread a layer of the chicken sauce on the bottom of a baking dish. Lay down cooked lasagna noodles, followed by a layer of the ricotta mixture, more chicken sauce, and a sprinkle of mozzarella cheese.

13. 13

    Repeat the layers until all ingredients are used, finishing with a generous layer of cheese on top.

14. 14

    Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden brown.

Notes

The recipe uses a combination of ground chicken and chicken thighs for varied texture. Ensure the chicken thighs rest before chopping to keep them juicy.

Nutrition per serving

• main
• dinner
• lasagna
• chicken
• marry me chicken
• baked
• comfort food
• sunday dinner