Marry Me Chicken Lasagna (Cooking with Mr. Cooper)

Ingredients

• 1 1/2 lb boneless skinless chicken thighs
• 1 lb ground chicken
• 1 tsp garlic powder (for the thighs)
• 1 tsp onion powder (for the thighs)
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder (for the ground chicken)
• 1/2 tsp onion powder (for the ground chicken)
• 2 tbsp olive oil, divided
• salt and black pepper, to taste
• 2 tbsp butter
• 1 tsp dried oregano
• 1 tsp dried basil
• 1/2 tsp red pepper flakes
• 1 medium onion, diced
• 4 garlic cloves, minced
• 3/4 cup sun-dried tomatoes in oil, drained and chopped
• 2 tbsp tomato paste
• 1 cup chicken broth
• 2 cup heavy cream
• 3 cup fresh spinach, loosely packed
• 1 tsp chicken bouillon paste or powder
• 1/2 cup freshly grated Parmesan (for the sauce)
• 15 oz ricotta
• 1 cup shredded mozzarella (for the ricotta filling)
• 1/2 cup grated Parmesan (for the ricotta filling)
• 2 tbsp chopped fresh basil
• 2 tbsp chopped fresh parsley
• 2 eggs
• 1 lemon, zested, plus about 1 tbsp juice
• 12 lasagna noodles, cooked al dente
• 2 cup shredded mozzarella (for layering and the top)
• chopped fresh parsley, to garnish, to taste

Instructions

1. 1

   Heat the oven to 375°F. Cook the lasagna noodles in salted water until al dente, drain, and lay them flat on an oiled sheet so they don't stick.

2. 2

   Season the chicken thighs with salt, pepper, 1 tsp garlic powder, 1 tsp onion powder, the smoked paprika and Italian seasoning. Coat with 1 tbsp olive oil and toss.

3. 3

   Heat 1 tbsp oil in a large deep skillet over medium-high heat. Add the ground chicken, season with salt, pepper and 1/2 tsp each garlic and onion powder, and cook, breaking it up, until browned and cooked through, about 6 to 8 minutes. Move it to a bowl.

   7 min
4. 4

   In the same skillet, sear the thighs about 5 minutes per side, until cooked through (165°F inside). Rest a few minutes, then chop into bite-size pieces.

   10 min
5. 5

   Lower the heat to medium and melt the butter. Add the oregano, basil and red pepper flakes and let them toast about 30 seconds. Add the onion and cook until soft, 3 to 4 minutes.

   4 min
6. 6

   Add the garlic and sun-dried tomatoes and cook until fragrant, about 1 minute. Stir in the tomato paste and cook 2 to 3 minutes, until it darkens.

   3 min
7. 7

   Return all the chicken to the pan. Pour in the broth and scrape up the browned bits with a wooden spoon, then pour in the cream. Simmer until thickened, about 5 to 8 minutes.

   6 min
8. 8

   Stir in the spinach until it wilts. Lower the heat and stir in the bouillon and 1/2 cup Parmesan. Taste for seasoning.

9. 9

   In a bowl, mix the ricotta, 1 cup mozzarella, 1/2 cup Parmesan, basil, parsley, eggs, lemon zest and lemon juice. Season with salt and pepper.

10. 10

    Spread a thin layer of sauce in a 9x13 baking dish. Add a layer of noodles, then half the ricotta mixture, more sauce and a handful of mozzarella. Repeat, finishing with sauce and the rest of the mozzarella on top.

11. 11

    Cover with foil and bake 30 minutes. Uncover and bake 15 minutes more, until bubbly and golden.

    30 min
12. 12

    Let it rest about 15 minutes before slicing so the layers hold, then sprinkle with parsley.

    15 min