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Lasagna has long been celebrated as a quintessential comfort food, beloved by many for its layers of pasta, rich sauces, and gooey cheese. This Italian classic evokes nostalgia, often reminding us of family dinners and gatherings. However, if you're looking to elevate this traditional dish, our Creamy Sun-Dried Tomato Chicken Lasagna introduces a delightful twist that will tantalize your taste buds. By incorporating sun-dried tomatoes and a creamy sauce, this recipe promises to be a standout meal that combines the familiar warmth of lasagna with exciting new flavors.

Creamy Sun-Dried Tomato Chicken Lasagna

Discover a delicious twist on the classic comfort food with our Creamy Sun-Dried Tomato Chicken Lasagna. This dish features layers of pasta, succulent rotisserie chicken, and a luscious creamy sauce infused with sun-dried tomatoes for a touch of sweetness. Packed with rich flavors from a blend of cheeses and fresh spinach, it's a satisfying meal perfect for any occasion. Impress your family and friends with this easy-to-make, flavor-packed lasagna that's sure to become a new favorite!
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Ingredients
  

9 lasagna noodles

2 cups cooked chicken, shredded (preferably rotisserie chicken)

1 cup sun-dried tomatoes, chopped

2 cups ricotta cheese

1 cup grated Parmesan cheese

2 cups shredded mozzarella cheese

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:

    Preheat your oven to 375°F (190°C).

      Cook the Lasagna Noodles:

        Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package instructions until al dente. Drain and set aside.

          Prepare the Filling:

            In a large skillet, heat olive oil over medium heat. Add onions and garlic, sautéing until onions are translucent (about 3-4 minutes). Stir in shredded chicken, chopped sun-dried tomatoes, and spinach. Cook for another 2-3 minutes until spinach is wilted. Season with oregano, basil, salt, and pepper. Remove from heat.

              Mix Cheeses:

                In a mixing bowl, combine ricotta cheese, Parmesan cheese, and half of the mozzarella cheese. Stir in heavy cream until smooth and creamy. Season with salt and pepper to taste.

                  Assemble the Lasagna:

                    Spread a thin layer of the cheese mixture in the bottom of a large baking dish. Place 3 lasagna noodles on top. Layer half of the chicken and spinach mixture over the noodles, followed by another layer of the cheese mixture. Repeat the layers, ending with 3 noodles on top.

                      Final Layer:

                        Spread the remaining cheese mixture over the top noodles and sprinkle with the remaining mozzarella cheese.

                          Bake:

                            Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15-20 minutes or until the top is golden and bubbly.

                              Cool and Serve:

                                Allow the lasagna to cool for about 10 minutes before slicing. Garnish with chopped fresh basil, if desired.

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