Marry Me Chicken Lasagna with Creamy Sun Dried Tomato Sauce
By Liam Carter
Covering the lasagna traps heat so the creamy sauce bubbles through the layers, while the final uncovered bake browns the mozzarella. This Marry Me Chicken Lasagna combines chicken, bacon, spinach, and sun dried tomatoes in a rich, cheese-filled bake.
The sauce starts with butter and garlic, then milk, heavy cream, Parmesan, salt, pepper, and red pepper flakes. Parmesan is whisked in after the liquid bubbles so it melts smooth before spinach and sun dried tomatoes are stirred through. Ricotta mixed with garlic powder makes a separate layer, while cooked chicken and crisp bacon are folded into the remaining sauce for even distribution.
Use lasagna noodles that are only barely al dente, since they continue softening in the oven. After 40 to 50 minutes under foil, look for sauce bubbling throughout the pan; that signals heat has reached the center. Removing the foil for the final few minutes should turn the cheese golden brown. Overcooked noodles are the main texture problem, because they can become too soft during the bake.
Cool the lasagna for at least 10 minutes before serving so the layers have time to settle for cleaner slices. Chopped fresh Italian parsley is optional as a garnish. For make-ahead preparation, assemble the lasagna before baking, cover it tightly, refrigerate it, and let it sit on the counter about 30 minutes before baking as directed.
Why you'll love this recipe
- Foil holds in heat during the main bake, helping the creamy sauce bubble through all three noodle layers before the top is browned.
- Barely al dente noodles retain more structure because they finish softening in the sauce instead of becoming overly tender before baking begins.
- Whisking Parmesan into the bubbling cream mixture creates a smooth sauce base that carries spinach and sun dried tomatoes through every portion.
- Chicken and crisp bacon are stirred into the remaining sauce, which distributes both fillings more evenly than placing them in dry separate layers.
- A short uncovered finish turns the mozzarella golden brown after the covered bake has heated the center and softened the layered pasta.
- Resting for at least 10 minutes gives the hot sauce time to settle, making slices easier to serve without loose layers sliding apart.
Ingredients
- •9 lasagna noodles (cooked according to package instructions)
- •nonstick spray
- •3 tbsp butter
- •3 large garlic cloves (minced)
- •1.5 cups milk
- •1.5 cups heavy whipping cream
- •1 cup Parmesan cheese (grated)
- •0.5 tsp kosher salt
- •0.25 tsp freshly ground black pepper
- •0.25 tsp red pepper flakes
- •2 cups fresh spinach (chopped)
- •0.67 cup sun dried tomatoes (chopped)
- •2 cups skim ricotta cheese
- •1 tsp garlic powder
- •4 cups chicken breast (cooked and shredded)
- •8 slices bacon (cooked until crisp and crumbled)
- •3 cups mozzarella cheese (shredded)
- •fresh Italian parsley (chopped, for garnish (optional))
Instructions
- 1
Preheat the oven to 350°F.
- 2
Spray a 9×13-inch pan with nonstick spray.
- 3
Melt the butter in a medium saucepan.
- 4
Add the garlic and heat for 30 seconds.
- 5
Whisk in the milk, heavy whipping cream, salt, pepper, and red pepper flakes.
- 6
Heat the sauce mixture until bubbling.
- 7
Add the Parmesan and whisk until smooth.
- 8
Stir in the spinach and sun dried tomatoes, then let the sauce sit until ready to use.
- 9
Combine the ricotta cheese and garlic powder in a medium bowl.
- 10
Spoon about 1 cup of sauce into the bottom of the prepared pan.
- 11
Top the sauce with 3 lasagna noodles.
- 12
Spread one-third of the ricotta mixture over the noodles.
- 13
Add the chicken and bacon to the remaining sauce.
- 14
Spoon one-third of the chicken mixture evenly over the ricotta layer.
- 15
Top with one-third of the mozzarella cheese.
- 16
Repeat the layers two more times, starting with the lasagna noodles.
- 17
Cover with foil and bake for 40 to 50 minutes, or until the sauce is bubbling.
- 18
Remove the foil and bake for a few more minutes, until the cheese is golden brown.
- 19
Cool for at least 10 minutes before serving.
FAQ
Nutrition (per serving)
Calories
475
Protein
32g
Fat
32g
Carbs
14g
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