Creamy Chicken Lasagna

In a bowl, season chicken thighs with salt, pepper, garlic powder, onion powder, smoked paprika, Italian seasoning, and 1 tbsp olive oil. Mix well to coat.

Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat. Add ground chicken and cook, breaking it up, until browned. Season with a pinch of salt, pepper, garlic powder, and onion powder.

Remove the cooked ground chicken from the skillet and set aside.

Add the seasoned chicken thighs to the same skillet and sear for about 5 minutes per side until cooked through.

Remove the chicken thighs from the skillet, let them rest for a few minutes, then chop into small pieces.

In the same skillet, melt butter over medium heat. Add oregano, dried basil, and red pepper flakes and toast for 30 seconds until fragrant.

Add diced onion and sauté for 3-4 minutes until softened.

Add minced garlic and chopped sun-dried tomatoes. Cook for another minute until the garlic is fragrant.

Stir in the tomato paste and cook for one minute.

Return the cooked ground chicken and chopped chicken thighs to the skillet. Stir to combine with the aromatics.

Pour in the chicken broth, scraping the bottom of the pan to deglaze. Then, pour in the heavy cream and stir.

Bring the sauce to a simmer and let it cook for a few minutes to thicken.

Stir in the fresh spinach and cook until it has wilted into the sauce.

Lower the heat and stir in the chicken bouillon powder and 1/4 cup of the grated Parmesan cheese until melted and combined. Set the sauce aside.

In a separate large bowl, prepare the ricotta filling. Combine ricotta cheese, 1 cup of mozzarella cheese, 1/2 cup of Parmesan cheese, chopped basil, and chopped parsley.

Add the egg, lemon zest, lemon juice, and a pinch of salt and pepper to the ricotta mixture. Mix until well combined.

Preheat your oven to 375°F (190°C). To assemble the lasagna, spread a thin layer of the chicken sauce in the bottom of a 9x13 inch baking dish.

Arrange a layer of cooked lasagna noodles over the sauce. Spread half of the ricotta mixture evenly over the noodles.

Top with about a third of the remaining chicken sauce, then sprinkle with 1 cup of shredded mozzarella cheese.

Repeat the layers: noodles, the rest of the ricotta mixture, another third of the sauce, and the remaining 1 cup of mozzarella cheese. Top with a final layer of noodles and the last of the sauce.

Cover the baking dish tightly with aluminum foil.

Bake for 30 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.

Let the lasagna rest for at least 10 minutes before slicing. Garnish with fresh parsley and serve.