Marry Me Lasagna

    They don’t call it Marry Me Lasagna for nothing! One bite of the creamy sauce, tender chicken, and melty cheese, and everyone will be saying, “YES!”

    Side shot of someone pulling a slice of marry me lasagna out of the pan with cheesy sauciness stretching from the main casserole.

    Why I’d Leave My Spouse for This Lasagna

    • It’s a Creamy Twist on a Classic: You guys are going to love the creamy, cheesy, flavorful twist on the classic lasagna!
    • You’ll Want it EVERY WEEK: Whether it’s a weeknight meal or a Sunday dinner, everyone will want this to be added to the weekly menu!
    • Leftover Heaven! I love having leftovers of this dish, so my kids can easily heat it up for lunch the next day, so I don’t have to worry about what to feed them. 

    Marry Me Lasagna Ingredients

    Overhead shot of labeled sauce and chicken ingredients.
    • Spinach: Marry me recipes can have either spinach or basil, whatever you prefer! The spinach seems to work better in this lasagna recipe, but you can substitute it with fresh basil if you would like.
    • Chicken: Rotisserie chicken is an easy way to cut down on time!
    • Lasagna Noodles: I like to boil one full 16-ounce box of noodles to have extra on hand just in case some of them break or crack as they boil.
    Overhead shot of labeled ricotta layer ingredients.

    How to Make Marry Me Lasagna

    No need to stress; this marry-me lasagna is easier than it looks! With photos and simple instructions, I’ll walk you through the whole thing. Let’s get cooking! 

    Lasagna and Meat Sauce

    1. Cook Noodles: Boil the lasagna noodles according to the package instructions. Drain the pasta in cold water and set aside. Heat the oven to 375ºF and then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
    2. Start the Cream Sauce: In a large skillet, melt butter over medium heat. Once melted, add the garlic and cook for 30 seconds until fragrant. Sprinkle in the flour and stir to make a paste.
    3. Add the Broth, Cream, and Cheese: Whisk in chicken broth, heavy cream, and grated parmesan cheese.
    4. Add Tomatoes and Seasonings: Stir in sun-dried tomatoes, paprika, and Italian seasoning. Season with salt and pepper, if needed. Simmer the sauce over medium-low heat for 3-5 minutes, or until it thickens.
    5. Add Chicken and Spinach: Add the cooked chicken and spinach to the sauce.
    6. Stir and Set Aside: Stir to combine until the spinach starts to wilt. Set the finished sauce aside until you’re ready for assembly.
    Lasagna noodles in boiling water in a pot.
    Melted butter, garlic and flour being whisked together to create a roux.
    Chicken broth, heavy cream and grated parmesan cheese added to the roux to make the cream sauce.
    Seasonings and sun dried tomatoes added to the cream sauce.
    Chicken and spinach added to the marry me lasagna sauce.
    Someone stirring the chicken and spinach into the sauce.

    Ricotta Layer

    1. Make the Ricotta Mixture: In a large bowl, add ricotta cheese, shredded parmesan cheese, egg, salt, and black pepper. Mix until smooth and combined.
    Ricotta cheese, parmesan, egg, salt, and pepper mixed together in a bowl.

    To Assemble

    1. Start Assembly: To assemble the lasagna, start by spreading ½ cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce.
    2. Ricotta Layer: Spread ½ cup of the ricotta mixture on top of the noodles.
    3. Meat Sauce and Cheese Layer: Add ¾ cup of the meat sauce on top of the ricotta layer, followed by ½ cup of mozzarella cheese.
    4. Finish and Bake: Repeat the layers two more times. Finish off the top with the meat sauce and the remaining 1 cup of mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake the Marry-Me lasagna for an additional 10 minutes, or until bubbly.
    Bottom layer of meat sauce with lasagna noodles on top.
    Ricotta cheese layer on top of the noodles.
    Meat sauce and cheese layer on top of the ricotta layer.
    Last layer of cheese added to the top of the marry me lasagna ready to be covered with foil before it goes into the oven.

    Make-Ahead Freezer Meal Instructions

    • Assemble: Assemble your Marry Me lasagna in a freezer-safe dish (disposable aluminum pans work great). Cover tightly with foil or a lid, label it, and freeze for up to 1 month.
    • When you’re ready to bake: No need to thaw, just place the frozen lasagna straight into a preheated oven. Bake covered at 375ºF and add an extra 30–45 minutes to the normal cooking time. Remove the foil for the last 10–15 minutes to let the top get bubbly and golden.
    Overhead shot of marry me lasagna cooked and ready to be eaten.

    Storing and Reheating Leftover Marry Me Lasagna

    • In the Refrigerator: Once the lasagna cools, store leftovers in an airtight container. Keep refrigerated for 3-5 days.
    • In the Freezer: Cool completely before adding it to an airtight container or zip-lock bag. Store in the freezer for up to 1 month.
    • To Reheat: Reheat portions of the lasagna in the microwave for 1-2 minutes or until heated through.
    Print

    Marry Me Chicken Lasagna

    This rich, cheesy Marry Me Lasagna is layered with tender chicken, flavorful sun-dried tomatoes, and melty mozzarella!
    Course Dinner
    Cuisine American
    Keyword marry me chicken lasagna, marry me lasagna recipe, tuscan lasagna
    Prep Time 30 minutes
    Cook Time 40 minutes
    Total Time 1 hour 10 minutes
    Servings 12 Servings
    Calories 420kcal
    Author Alyssa Rivers

    Ingredients

    Marry Me Sauce and Chicken

    • 12 lasagna noodles uncooked
    • ¼ cup unsalted butter
    • 2 teaspoons minced garlic
    • ¼ cup all-purpose flour
    • 1 cup chicken broth
    • 2½ cups heavy cream
    • 1 cup grated parmesan cheese
    • 1 (8-ounce) jar sun-dried tomatoes drained, julienne cut
    • 2 teaspoons paprika
    • 1 tablespoon dried Italian seasoning
    • salt and pepper to taste
    • 3 cups cooked and shredded chicken
    • 2 cups chopped spinach
    • 2½ cups shredded mozzarella cheese

    Ricotta Layer

    • 1 (15-ounce) container ricotta cheese
    • 1 cup grated parmesan cheese
    • 1 large egg
    • 1 teaspoon salt
    • ½ teaspoon black pepper

    Instructions

    Lasagna and Meat Sauce

    • Boil 12 lasagna noodles according to the package instructions. Drain the noodles in cold water and set them aside. Heat the oven to 375 degrees Fahrenheit and spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
    • In a large skillet, melt ¼ cup unsalted butter over medium heat. Once melted, add 2 teaspoons minced garlic and cook for 30 seconds until fragrant. Sprinkle in ¼ cup all-purpose flour and stir to make a paste.
    • Whisk in 1 cup chicken broth, 2½ cups heavy cream, and 1 cup grated parmesan cheese.
    • Stir in 1 (8-ounce) jar sun-dried tomatoes, 2 teaspoons paprika, and 1 tablespoon dried Italian seasoning. Season with salt and pepper to taste. Simmer the sauce over medium-low heat for 3-5 minutes or until the sauce thickens.
    • Add 3 cups cooked and shredded chicken and 2 cups chopped spinach.
    • Stir to combine until the spinach starts to wilt. Set the finished sauce aside until assembly.

    Ricotta Layer

    • In a large bowl, add 1 (15-ounce) container ricotta cheese, 1 cup grated parmesan cheese, 1 large egg, 1 teaspoon salt, and ½ teaspoon black pepper. Stir until smooth and combined.

    To Assemble

    • To assemble the lasagna, start by spreading ½ cup of the meat sauce on the bottom of the baking dish. Arrange the noodles in a single layer over the meat sauce.
    • Spread ½ cup of the ricotta mixture on top of the noodles.
    • Add ¾ cup of the meat sauce on top of the ricotta layer followed with ½ cup of the 2½ cups shredded mozzarella cheese.
    • Repeat the layers two more times. Finish off the top with a final layer of noodles, the remaining meat sauce, and the remaining 1 cup of mozzarella cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly.

    Notes

    Store and Reheat: Store cooled lasagna in an airtight container and keep in the fridge for 3–5 days or freeze for up to 1 month. Reheat individual portions in the microwave for 1–2 minutes.

    Nutrition

    Calories: 420kcal | Carbohydrates: 6g | Protein: 22g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 140mg | Sodium: 743mg | Potassium: 225mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 1780IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 1mg

    More Delicious Lasagna Recipes to Try

    My family can’t get enough lasagna! These recipes are always a hit! They’re hearty, full of flavor, and perfect for any night. Which one are you excited to try next?