Marry Me Chicken Lasagna
MARRY ME CHIKEN LASAGNA, a one pan pop-in-the-oven and let it bake itself dinner winner to love! Keep it simple with minimal ingredients (garlic, ground chicken, cream, sundried tomatoes, thyme and Parmesan) and no-cook lasagna noodles to minimize bake time making it check all of the fast, fresh, fabulous boxes!!!
Ingredients
- 2 tablespoons sundried tomato oil (from 16-ounce jar of sliced sundried tomatoes)
- 2 pounds ground chicken
- 2 cloves garlic, minced
- 2 tablespoons flour
- 2 cups heavy cream
- 1/2 cup chicken stock
- 2 teaspoons dried thyme
- 1/4 cup white wine
- 1 cup Monterrey Jack cheese, grated
- 1 cup parmesan cheese, grated
- 9-ounce package no cook lasagna noodles
- 3/4 cup heavy cream
- Maldon salt, for garnish
- red pepper flakes, for garnish
- fresh basil leaves, for garnish
Instructions
- Preheat oven to 375 degrees.
- Heat oil in large sauté pan over medium heat.
- Add ground chicken and garlic and cook until chicken is browned.
- Stir in flour and cook for a few minutes.
- Add chicken stock, dried thyme and white wine and cook, stirring continually, until sauce is thickened.
- Brush a 15 by 9-inch lasagna pan with olive oil to cover bottom.
- In the pan layer, 1 cup sauce, 4 lasagna noodles, grated cheese and sundriied tomatoes. Continue layering until you have used up all of the ingredients, ending with grated cheese and sundried tomatoes.
- Just before baking, pour 3/4 cup heavy cream over assembled lasagna. Bake for about 20 minutes, until cheese is melted and lasagna is crisped on the edges. Remove from oven and let rest for 10-15 minutes. Slice in squares and serve garnished with Maldon salt, red pepper flakes and fresh basil leaves.
Enjoy!