Marry Me Chicken Lasagna

• 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

1. Preheat oven to 375 degrees.
2. Heat oil in large sauté pan over medium heat.
3. Add ground chicken and garlic and cook until chicken is browned.
4. Stir in flour and cook for a few minutes.
5. Add chicken stock, dried thyme and white wine and cook, stirring continually, until sauce is thickened.
6. Brush a 15 by 9-inch lasagna pan with olive oil to cover bottom.
7. 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.
8. 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!