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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.

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.

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.

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.

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.

Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.

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.

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.

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.

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).

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.

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.

Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 30 minutes.

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.

Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.


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.

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.

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.

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.

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.

Stir in 2 tablespoons of tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.

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.

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.

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.

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).

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.

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.

Cover the baking dish tightly with aluminum foil. Bake in the preheated 375°F oven for 30 minutes.

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.

Let the lasagna rest for 10 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.
