Name: Marry Me Lasagna
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Italian-American
Ingredients: 9 lasagna noodles; 2 cups cooked chicken, shredded; 1 tablespoon olive oil; 3 cloves garlic, minced; 1/2 cup sun-dried tomatoes, chopped; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; 1/2 teaspoon red pepper flakes (optional); 2 cups heavy cream; 1 cup chicken broth; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 cup ricotta cheese; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (or to taste); Fresh basil or parsley for garnish

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I love making Marry Me Lasagna when I want a dish that feels indulgent, comforting, and completely unforgettable. Inspired by the creamy, sun-dried tomato flavors of the popular “Marry Me” style recipes, I layer tender pasta sheets with rich chicken, a luscious cream sauce, and plenty of melted cheese for a meal that always impresses.

Why You’ll Love This Recipe

I adore how creamy and flavorful each bite turns out. I enjoy the balance of savory chicken, tangy sun-dried tomatoes, and a velvety Parmesan cream sauce. I also appreciate how the layers bake together into a bubbling, golden masterpiece that feels perfect for family dinners or special occasions. Whenever I want a comforting dish that looks and tastes impressive, this lasagna never disappoints me.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

9 lasagna noodles
2 cups cooked chicken, shredded
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
Salt to taste
Black pepper to taste
Fresh basil or parsley for garnish

Directions

I preheat the oven to 375°F (190°C).
I cook the lasagna noodles according to package instructions, then drain and set aside.
In a large skillet, I heat olive oil and sauté the minced garlic until fragrant.
I stir in the sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes.
I pour in the heavy cream and chicken broth, letting the sauce simmer gently for about 5–7 minutes.
I stir in the Parmesan cheese until the sauce thickens slightly, then season with salt and black pepper.
In a baking dish, I spread a thin layer of sauce on the bottom.
I layer noodles, shredded chicken, ricotta, sauce, and mozzarella cheese. I repeat the layers, finishing with sauce and a generous layer of mozzarella on top.
I cover the dish with foil and bake for 25 minutes, then uncover and bake for another 15–20 minutes until bubbly and golden.
I let the lasagna rest for about 10 minutes before slicing and garnish with fresh basil or parsley.

Servings and Timing

I usually get about 6 to 8 servings from this recipe.

Prep time: 25 minutes
Cook time: 45 minutes
Rest time: 10 minutes
Total time: About 1 hour 20 minutes

Variations

I sometimes substitute cooked Italian sausage for chicken when I want a richer flavor. If I prefer extra vegetables, I add sautéed spinach or mushrooms between the layers. When I want a slightly lighter version, I use half-and-half instead of heavy cream. I also enjoy adding a layer of provolone cheese for extra cheesiness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm individual portions in the microwave or reheat larger portions in the oven at 350°F (175°C) until heated through. I can also freeze the baked lasagna for up to 2 months, wrapping it tightly. I thaw it overnight in the refrigerator before reheating.

FAQs

Can I assemble this lasagna ahead of time?

I often assemble it a day in advance, cover it tightly, and refrigerate it before baking.

Can I use rotisserie chicken?

I like using rotisserie chicken because it saves time and adds extra flavor.

How do I keep the lasagna from being too watery?

I let the sauce simmer until slightly thickened and allow the lasagna to rest before slicing.

Can I make this dish spicy?

I increase the red pepper flakes or add a pinch of cayenne when I want extra heat.

What should I serve with Marry Me Lasagna?

I enjoy serving it with a crisp green salad and garlic bread to complete the meal.

Conclusion

I always feel proud serving Marry Me Lasagna because it combines creamy richness, savory layers, and comforting flavors in every bite. The sun-dried tomato cream sauce and melted cheese make it truly irresistible. Whenever I want a dish that feels special and satisfying, this is one recipe I gladly prepare.

Marry Me Lasagna

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A rich and indulgent lasagna layered with tender chicken, sun-dried tomatoes, and a creamy Parmesan sauce, finished with bubbling melted cheese for a comforting and impressive meal.

Author: Mayaa
Prep Time: 25 minutes
Cook Time: 45 minutes
Total Time: 1 hour 20 minutes
Yield: 6-8 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Halal

Ingredients

9 lasagna noodles
2 cups cooked chicken, shredded
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes (optional)
2 cups heavy cream
1 cup chicken broth
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese
1 cup ricotta cheese
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Fresh basil or parsley for garnish

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Instructions

Preheat oven to 375°F (190°C).
Cook lasagna noodles according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Sauté garlic until fragrant.
Stir in sun-dried tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Cook for 1 minute.
Add heavy cream and chicken broth. Simmer gently for 5–7 minutes.
Stir in Parmesan cheese until sauce thickens slightly. Season with salt and black pepper.
Spread a thin layer of sauce in the bottom of a baking dish.
Layer noodles, shredded chicken, ricotta, sauce, and mozzarella. Repeat layers, finishing with sauce and remaining mozzarella.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 15–20 minutes until bubbly and golden.
Let rest for 10 minutes before slicing. Garnish with fresh basil or parsley.