Marry Me Chicken Lasagna
Marry Me Chicken Lasagna
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 pound ground chicken
For the Sauce Base
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 cup diced yellow onion
- 2 tablespoons minced garlic
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1 cup fresh spinach, chopped
- 1 teaspoon chicken bouillon powder
- 1/2 cup freshly grated Parmesan cheese
For the Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon lemon juice, from 1 lemon
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Assembly
- 9 ounces no-boil lasagna pasta, approximately 12-15 sheets
- 2 cups shredded mozzarella cheese, for topping and layers
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, place the boneless, skinless chicken thighs. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Drizzle with 1 tablespoon of olive oil and mix thoroughly to coat all the chicken pieces.
⏱️ 5 min•🌡️ 375
- 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken to the skillet. Season with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Break up the chicken with a utensil and cook until browned and cooked through, about 5-7 minutes. Remove the cooked ground chicken from the skillet and set aside.
⏱️ 10 min
- 3
Add the seasoned chicken thighs to the same skillet (add a little more olive oil if needed). Sear for approximately 5-7 minutes per side until golden brown and cooked through. Remove the seared chicken thighs from the skillet, let them rest for 5 minutes, then chop them into bite-sized pieces.
⏱️ 15 min
- 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes. Let the spices toast for about 30 seconds until fragrant.
⏱️ 2 min
- 5
Add 1 cup of diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Add 2 tablespoons of minced garlic and 1/4 cup of chopped sun-dried tomatoes, and sauté for another minute until fragrant.
⏱️ 5 min
- 6
Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min
- 7
Add all the cooked chicken (ground chicken and chopped thighs) back into the skillet with the sauce base. Pour in 3/4 cup of chicken broth and deglaze the pan with a wooden spoon, scraping up any browned bits from the bottom. Pour in 3/4 cup of heavy cream.
⏱️ 5 min
- 8
Let the mixture simmer for 5-7 minutes until the sauce thickens slightly. Add 1 cup of chopped fresh spinach and stir until it wilts, about 1-2 minutes. Lower the heat and stir in 1 teaspoon of chicken bouillon powder and 1/2 cup of freshly grated Parmesan cheese. Taste and adjust seasoning if necessary. Set the chicken sauce aside.
⏱️ 10 min
- 9
In a separate medium bowl, combine 1 1/2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of shredded Parmesan cheese, 1/4 cup of chopped fresh basil, and 1/4 cup of chopped fresh parsley. Add 1 large egg, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 10 min
- 10
To assemble the lasagna, spread a thin layer of the chicken sauce mixture (about 1/2 cup) on the bottom of a 9x13 inch baking dish. Place a layer of no-boil lasagna pasta noodles over the sauce (usually 3-4 sheets depending on size).
⏱️ 5 min
- 11
Spread approximately one-third of the ricotta mixture evenly over the pasta. Add another layer of the chicken sauce (about 1 1/2 cups). Sprinkle with about 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min
- 12
Repeat these layers (pasta, ricotta, sauce, mozzarella) two more times. For the final layer, place pasta, top with the remaining chicken sauce, and finish with a generous amount of the remaining shredded mozzarella cheese.
⏱️ 5 min
- 13
Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 30 minutes.
⏱️ 30 min•🌡️ 375
- 14
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375
- 15
Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Lasagna
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 1 pound ground chicken
For the Sauce Base
- 2 tablespoons butter
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 cup diced yellow onion
- 2 tablespoons minced garlic
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons tomato paste
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- 1 cup fresh spinach, chopped
- 1 teaspoon chicken bouillon powder
- 1/2 cup freshly grated Parmesan cheese
For the Ricotta Mixture
- 1 1/2 cups ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh basil, chopped
- 1/4 cup fresh parsley, chopped
- 1 large egg
- 1 teaspoon lemon zest, from 1 lemon
- 1 tablespoon lemon juice, from 1 lemon
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
For Assembly
- 9 ounces no-boil lasagna pasta, approximately 12-15 sheets
- 2 cups shredded mozzarella cheese, for topping and layers
Instructions
- 1
Preheat your oven to 375°F. In a large bowl, place the boneless, skinless chicken thighs. Season them with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon smoked paprika, and 1 teaspoon Italian seasoning. Drizzle with 1 tablespoon of olive oil and mix thoroughly to coat all the chicken pieces.
⏱️ 5 min•🌡️ 375 - 2
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the ground chicken to the skillet. Season with the remaining 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Break up the chicken with a utensil and cook until browned and cooked through, about 5-7 minutes. Remove the cooked ground chicken from the skillet and set aside.
⏱️ 10 min - 3
Add the seasoned chicken thighs to the same skillet (add a little more olive oil if needed). Sear for approximately 5-7 minutes per side until golden brown and cooked through. Remove the seared chicken thighs from the skillet, let them rest for 5 minutes, then chop them into bite-sized pieces.
⏱️ 15 min - 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add 1 teaspoon dried oregano, 1 teaspoon dried basil, and 1/2 teaspoon red pepper flakes. Let the spices toast for about 30 seconds until fragrant.
⏱️ 2 min - 5
Add 1 cup of diced yellow onion to the skillet and sauté for 3-4 minutes until softened. Add 2 tablespoons of minced garlic and 1/4 cup of chopped sun-dried tomatoes, and sauté for another minute until fragrant.
⏱️ 5 min - 6
Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
⏱️ 3 min - 7
Add all the cooked chicken (ground chicken and chopped thighs) back into the skillet with the sauce base. Pour in 3/4 cup of chicken broth and deglaze the pan with a wooden spoon, scraping up any browned bits from the bottom. Pour in 3/4 cup of heavy cream.
⏱️ 5 min - 8
Let the mixture simmer for 5-7 minutes until the sauce thickens slightly. Add 1 cup of chopped fresh spinach and stir until it wilts, about 1-2 minutes. Lower the heat and stir in 1 teaspoon of chicken bouillon powder and 1/2 cup of freshly grated Parmesan cheese. Taste and adjust seasoning if necessary. Set the chicken sauce aside.
⏱️ 10 min - 9
In a separate medium bowl, combine 1 1/2 cups of ricotta cheese, 1 cup of shredded mozzarella cheese, 1/2 cup of shredded Parmesan cheese, 1/4 cup of chopped fresh basil, and 1/4 cup of chopped fresh parsley. Add 1 large egg, 1 teaspoon of lemon zest, and 1 tablespoon of lemon juice. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix all ingredients thoroughly until well combined.
⏱️ 10 min - 10
To assemble the lasagna, spread a thin layer of the chicken sauce mixture (about 1/2 cup) on the bottom of a 9x13 inch baking dish. Place a layer of no-boil lasagna pasta noodles over the sauce (usually 3-4 sheets depending on size).
⏱️ 5 min - 11
Spread approximately one-third of the ricotta mixture evenly over the pasta. Add another layer of the chicken sauce (about 1 1/2 cups). Sprinkle with about 1/2 cup of shredded mozzarella cheese.
⏱️ 5 min - 12
Repeat these layers (pasta, ricotta, sauce, mozzarella) two more times. For the final layer, place pasta, top with the remaining chicken sauce, and finish with a generous amount of the remaining shredded mozzarella cheese.
⏱️ 5 min - 13
Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 30 minutes.
⏱️ 30 min•🌡️ 375 - 14
Remove the foil and continue baking for another 15-20 minutes, or until the cheese is melted, bubbly, and golden brown. If desired, you can broil for the last 2-3 minutes for extra browning, watching carefully to prevent burning.
⏱️ 20 min•🌡️ 375 - 15
Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
⏱️ 10 min