Ingredients
F
For the Chicken thighs:
b
2 lbs boneless skinless chicken thighs
s
1 tsp salt
b
1 tsp black pepper
g
2 tsp garlic powder
o
2 tsp onion powder
s
2 tsp smoked paprika
I
1 tsp Italian seasoning
F
For the Ground chicken:
l
1/2–1 lb ground chicken
s
½ tsp salt
b
½ tsp black pepper
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp smoked paprika
F
For the Sauce:
t
1 –2 tbsp olive oil
b
2 tbsp butter
d
1 tsp dried oregano
d
1 tsp dried basil
r
½ tsp red pepper flakes
s
1 small onion
g
6 cloves garlic
s
½ cup sun dried tomatoes
t
2 tbsp tomato paste
c
1 cup chicken broth
h
2 cups heavy cream
g
½ cup grated parmesan cheese
c
1 tsp chicken bouillon powder
c
2 –3 cups fresh spinach
S
Salt and pepper to taste
F
For the Cheese mixture:
r
24 oz ricotta cheese
e
2 eggs
s
1 ½ cups shredded mozzarella
g
⅓ cup grated parmesan
f
3 tbsp fresh parsley
f
3 tbsp fresh basil
Z
½ Zest of lemon
f
1 tsp fresh lemon juice
S
Salt and pepper to taste
F
For the Lasagna:
c
9 crinkle lasagna noodles
s
2 cups shredded mozzarella cheese
F
Fresh parsley or basil for garnish
Directions
1
Preheat the oven to 375°F.
2
Bring a large pot of salted water to a boil. Add lasagna noodles and cook to al dente according to package instructions. Drain and set aside.
c
9 crinkle lasagna noodles
3
Season the chicken thighs on all sides with salt, black pepper, garlic powder, onion powder, smoked paprika, and Italian seasoning.
b
2 lbs boneless skinless chicken thighs
s
1 tsp salt
b
1 tsp black pepper
g
2 tsp garlic powder
o
2 tsp onion powder
s
2 tsp smoked paprika
I
1 tsp Italian seasoning
4
Heat a large pan over medium-high heat with a drizzle of olive oil. Add ground chicken, season with salt, black pepper, garlic powder, onion powder, and smoked paprika, and cook until browned with some crispy edges. Remove and set aside.
t
1 –2 tbsp olive oil
l
1/2–1 lb ground chicken
s
½ tsp salt
b
½ tsp black pepper
g
½ tsp garlic powder
o
½ tsp onion powder
s
½ tsp smoked paprika
5
In the same pan, add 1 tablespoon of olive oil and sear the chicken thighs 5–6 minutes per side until deeply golden. Remove and set aside.
t
1 –2 tbsp olive oil
6
Lower the heat to medium and add butter. Once melted, add dried oregano, dried basil, and red pepper flakes and let them bloom for 30–60 seconds until fragrant.
b
2 tbsp butter
d
1 tsp dried oregano
d
1 tsp dried basil
r
½ tsp red pepper flakes
7
Add diced onion and cook until softened.
s
1 small onion
8
Add garlic and cook for 60–90 seconds until fragrant. Stir in sun-dried tomatoes.
g
6 cloves garlic
s
½ cup sun dried tomatoes
9
Add tomato paste and cook for about a minute to deepen the flavor.
t
2 tbsp tomato paste
10
Return the ground chicken to the pan and mix it into the aromatics so it absorbs the flavor.
11
Pour in chicken broth and scrape up all the browned bits from the bottom of the pan. Add heavy cream and bring to a gentle simmer.
c
1 cup chicken broth
h
2 cups heavy cream
12
Stir in parmesan cheese and chicken bouillon powder. Taste and adjust with salt and pepper.
g
½ cup grated parmesan cheese
c
1 tsp chicken bouillon powder
S
Salt and pepper to taste
13
Slice or shred the chicken thighs and return them to the sauce. Let everything simmer until fully cooked and slightly thickened. The sauce should coat the back of a spoon.
14
Stir in the chopped spinach and let it wilt completely into the sauce. Continue simmering for 4–5 minutes until the sauce tightens back up and any excess moisture cooks off.
c
2 –3 cups fresh spinach
15
In a separate bowl, mix ricotta cheese, eggs, mozzarella, parmesan, parsley, basil, lemon zest, lemon juice, salt, and pepper until smooth and creamy.
r
24 oz ricotta cheese
e
2 eggs
s
1 ½ cups shredded mozzarella
g
⅓ cup grated parmesan
f
3 tbsp fresh parsley
f
3 tbsp fresh basil
Z
½ Zest of lemon
f
1 tsp fresh lemon juice
S
Salt and pepper to taste
16
Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
17
Add a layer of 3 noodles, followed by ricotta mixture, chicken sauce, and shredded mozzarella.
s
2 cups shredded mozzarella cheese
18
Repeat for two more layers, finishing with sauce and a generous layer of mozzarella on top.
19
Cover with foil and bake for 30 minutes.
20
Remove the foil and bake another 15–20 minutes until bubbly and golden with lightly browned spots on top.
21
Let it rest for at least 15 minutes before slicing.
22
Garnish with fresh parsley or basil and serve.
F
Fresh parsley or basil for garnish
