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–+ servings
Marry Me Chicken Lasagna

Irresistible Marry Me Chicken Lasagna for Cozy Family Nights

This Marry Me Chicken Lasagna combines a rich and creamy sauce with tender chicken and gooey cheese, making it the ultimate comfort food.
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 40 minutes
Servings: 8 slices
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Lasagna
  • 12 oz No-Boil Lasagna Noodles Use for quicker prep and perfect structure
  • 4 tbsp Butter Or substitute with olive oil for dairy-free version
  • 3 cloves Garlic Minced; roasted gives a sweeter taste
  • 2 cups Milk Any plant-based milk works as a dairy-free alternative
  • 1 cup Heavy Whipping Cream Coconut cream is a great non-dairy substitute
For the Filling
  • 1 cup Grated Parmesan Cheese Nutritional yeast serves as a vegan alternative
  • 1 tsp Kosher Salt Adjust according to your taste preferences
  • 1 tsp Black Pepper Freshly ground is preferred for a bolder flavor
  • 1 tsp Red Pepper Flakes Omit if a milder taste is desired
  • 2 cups Fresh Spinach Frozen spinach can be a convenient substitute
  • ½ cup Sun-Dried Tomatoes Substitute with roasted red peppers for variety
  • 15 oz Ricotta Cheese Can be substituted with cottage cheese for a lighter option
For the Protein
  • 2 cups Cooked Chicken Breast Rotisserie chicken offers a convenient substitute
  • 6 slices Bacon Use smoked tempeh for a vegetarian version
For the Topping
  • 2 cups Shredded Mozzarella Cheese Vegan cheese can easily be used
  • ¼ cup Fresh Italian Parsley Optional garnish; replace with basil or cilantro

Equipment

  • 9x13 inch baking pan
  • Medium saucepan
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and spray a 9x13-inch baking pan with non-stick cooking spray.
  2. Melt 4 tablespoons of butter in a medium saucepan. Add 3 minced garlic cloves and sauté until fragrant (about 1 minute). Whisk in 2 cups of milk and 1 cup of heavy whipping cream. Season with salt, pepper, and red pepper flakes. Stir until bubbling, then incorporate 1 cup of Parmesan cheese, 2 cups of spinach, and ½ cup of sun-dried tomatoes. Set aside.
  3. In a mixing bowl, combine 15 oz of ricotta cheese with 1 teaspoon of garlic powder and a pinch of salt. Mix until smooth.
  4. Spoon a small amount of prepared sauce into the baking pan. Lay down 4 no-boil lasagna noodles, then spread a layer of ricotta. Follow with 2 cups of shredded chicken and crumbled bacon, then 2 cups of mozzarella. Repeat layers two more times.
  5. Cover with aluminum foil and bake for 40-50 minutes until the sauce bubbles and noodles are cooked.
  6. Remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
  7. Let the lasagna rest for about 10 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 35gProtein: 22gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 80mgSodium: 750mgPotassium: 500mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 30mgCalcium: 25mgIron: 10mg

Notes

You can make this lasagna a day before and refrigerate it unbaked. Allow it to sit at room temperature before baking for even cooking, and feel free to swap out ingredients as desired.

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