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Marry Me Chicken Lasagna Recipe with Sun-Dried Tomatoes and Spinach

Marry Me Chicken Lasagna with Sun-Dried Tomatoes and Spinach

If you're searching for a dish that combines comfort with a touch of romance, look no further than this Marry Me Chicken Lasagna with Sun-Dried Tomatoes and Spinach. This delightful lasagna is not only visually stunning but also packed with layers of flavors that will leave your taste buds dancing. Perfect for a cozy dinner or a special occasion, this recipe brings together tender chicken, savory sun-dried tomatoes, and fresh spinach, all enveloped in creamy ricotta and melted cheese. It’s truly a meal that can steal hearts and satisfy appetites!
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 9 pieces lasagna noodles
  • 2 tbsp olive oil
  • 1 lb chicken breast diced
  • 2 cloves garlic minced
  • 1 can diced tomatoes (14.5 ounces)
  • 1 cup sun-dried tomatoes chopped
  • 3 cups fresh spinach
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 1 cup ricotta cheese
  • 1 piece egg
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • Fresh basil for garnish (optional)

Equipment

  • Large Skillet
  • 9x13-inch baking dish
  • Large Pot
  • Mixing bowls
  • Wooden Spoon or Spatula
  • Aluminum foil
  • Sharp Knife
  • Cutting Board

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: Bring a large pot of water to a boil. Add the lasagna noodles and cook according to package instructions until al dente. Drain and set aside.
  3. Step 3: In a large skillet, heat olive oil over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Stir occasionally.
  4. Step 4: Add minced garlic, diced tomatoes, sun-dried tomatoes, fresh spinach, Italian seasoning, salt, and pepper. Cook until the spinach is wilted, about 3-4 minutes. Remove from heat.
  5. Step 5: In a mixing bowl, combine ricotta cheese and egg. Mix until smooth.
  6. Step 6: In a 9x13 inch baking dish, spread a thin layer of the chicken mixture. Layer 3 lasagna noodles, half of the ricotta mixture, one-third of the mozzarella cheese, and one-third of the chicken mixture. Repeat, finishing with a final layer of noodles, remaining chicken mixture, and remaining mozzarella and Parmesan cheese.
  7. Step 7: Cover with aluminum foil and bake for 25 minutes. Remove foil and bake for an additional 15 minutes until cheese is bubbly and golden brown.
  8. Step 8: Let the lasagna cool for 10 minutes before slicing. Garnish with fresh basil if desired.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven for best results, or in the microwave for a quicker option.