Creamy Sun-Dried Tomato Chicken Lasagna -

Creamy Sun-Dried Tomato Chicken Lasagna

Discover the delectable Creamy Sun-Dried Tomato Chicken Lasagna, a gourmet twist on the classic dish that elevates comfort food to new heights. With layers of tender pasta, rich cheeses, juicy rotisserie chicken, and vibrant sun-dried tomatoes, every bite is a celebration of flavor. This recipe is simple to follow, making it perfect for both novice cooks and seasoned chefs. Ideal for family gatherings or cozy nights in, indulge in this mouthwatering lasagna and create lasting memories around the dinner table.

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Ingredients

9 lasagna noodles

2 cups cooked chicken, shredded (preferably rotisserie chicken for convenience)

1 cup sun-dried tomatoes, finely chopped

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

3 cups baby spinach

3 cloves garlic, minced

1 medium onion, finely chopped

2 cups heavy cream

1 tablespoon olive oil

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper, to taste

Chopped fresh basil for garnish (optional)

Instructions

Preheat the Oven:

Begin by preheating your oven to 375°F (190°C) so it’s ready for baking.

Cook the Lasagna Noodles:

In a large pot, bring salted water to a rolling boil. Carefully add the lasagna noodles and cook according to the package instructions until they are al dente. Drain the noodles and set them aside to cool slightly, preventing them from sticking together.

Prepare the Filling:

Heat the olive oil in a large skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onions become translucent, about 3-4 minutes. Stir in the shredded chicken, chopped sun-dried tomatoes, and baby spinach. Cook for an additional 2-3 minutes until the spinach wilts down. Season the mixture with dried oregano, dried basil, salt, and pepper to enhance the flavors. Remove from heat and set aside.

Mix the Cheese Filling:

In a separate mixing bowl, combine the ricotta cheese, grated Parmesan cheese, and half of the shredded mozzarella cheese. Pour in the heavy cream and stir until the mixture is smooth and creamy. Season with salt and pepper to taste for added flavor.

Assemble the Lasagna:

Spread a thin layer of the cheese mixture at the bottom of a large baking dish to prevent sticking. Layer 3 lasagna noodles on top of the cheese mixture. Then, add half of the chicken and spinach filling over the noodles, followed by another layer of the cheese mixture. Repeat this layering process, aiming for a total of three layers, and finish with 3 noodles on top.

Final Layer:

Spread the remaining cheese mixture generously over the top layer of noodles, ensuring even coverage. Sprinkle the remaining shredded mozzarella cheese on top for a gooey, cheesy finish.

Bake the Lasagna:

Cover the baking dish tightly with aluminum foil to trap the moisture. Bake in the preheated oven for 25 minutes. After this time, remove the foil and continue baking for an additional 15-20 minutes, or until the top is beautifully golden and bubbly.

Cool and Serve:

Once baked, remove the lasagna from the oven and let it cool for about 10 minutes before slicing. This helps the layers set for a cleaner cut. Garnish with chopped fresh basil for a vibrant touch, if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Serves 6-8

Presentation Tips: For an elegant presentation, serve slices of lasagna on individual plates, drizzled with a balsamic reduction and topped with additional fresh basil. A side salad with a light vinaigrette complements this dish beautifully. Enjoy!