Name: Creamy Tuscan Chicken Barilla No-Boil Lasagna
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 1 box Barilla No Boil Lasagne; 1 tbsp olive oil; 1 lb (454 g) ground chicken; 1 small yellow onion, finely diced; 7 cloves garlic, divided, minced; ½ cup sun-dried tomatoes, finely chopped, plus more for garnish; 1½ tsp Italian seasoning, divided; ½ tsp paprika; 1 tsp salt, or to taste, divided; 1 tsp freshly ground black pepper, divided, plus more for garnish; 3 cups baby spinach; 1 cup ricotta; 2 cups freshly grated Parmesan, divided, plus more for garnish; 4 tbsp butter; 4 tbsp all-purpose flour; 4 cups whole milk; 2 cups heavy cream; ¼ tsp red pepper flakes; 2 cups shredded mozzarella; Fresh basil, for garnish

Creamy Tuscan Chicken Barilla No-Boil Lasagna

45 minutes

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This Creamy Tuscan Ground Chicken Lasagna made with Barilla No Boil Lasagne layers savoury ground chicken, sun-dried tomatoes and spinach with a rich, garlicky Parmesan cream sauce. Finished with ricotta and plenty of melted mozzarella, it’s a comforting, flavour-packed lasagna that’s perfect for sharing with family and friends.

Lasagne and Oven-Baked Recipes

Ingredients

8 servings

1 boxBarilla No Boil Lasagne

1tbsp olive oil

1 lb (454 g)ground chicken

1small yellow onion, finely diced

7cloves garlic, divided, minced

½ cupsun-dried tomatoes, finely chopped, plus more for garnish

1½ tspItalian seasoning, divided

½ tsppaprika

1 tspsalt, or to taste, divided

1 tspfreshly ground black pepper, divided, plus more for garnish

3 cupsbaby spinach

1 cupricotta

2 cupsfreshly grated Parmesan, divided, plus more for garnish

4 tbspbutter

4 tbspall-purpose flour

4 cupswhole milk

2 cupsheavy cream

¼ tspred pepper flakes

2 cupsshredded mozzarella

Fresh basil, for garnish

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat the olive oil in a large skillet over medium-high heat. Add the ground chicken and cook for 5–7 minutes, breaking it up as it cooks. Add the onion and cook for 2–3 minutes. Stir in 3 cloves of the minced garlic , 1 tsp Italian seasoning, the sun-dried tomatoes, paprika, ½ tsp salt and ½ tsp black pepper. Add the spinach and cook until wilted. Remove from heat and cool slightly, then stir in the ricotta and ½ cup Parmesan.

Step 2

Melt the butter in a saucepan over medium heat. Add the remaining 4 cloves garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually whisk in the milk and heavy cream until smooth. Simmer for 4–5 minutes, stirring frequently, until slightly thickened. Remove from heat and stir in 1 cup Parmesan, the remaining ½ tsp Italian seasoning, ½ tsp salt and ½ tsp black pepper, and the red pepper flakes. Keep the sauce loose and pourable.

Step 3

Lightly grease a 13 × 9-inch air-fryer-safe baking dish. Spread a generous layer of sauce over the bottom, then layer two Barilla No Boil Lasagne sheets → chicken filling → sauce → mozzarella. Repeat to make five pasta layers. Finish with the remaining sauce, mozzarella and remaining Parmesan. Make sure the lasagne sheets are completely covered with sauce, especially around the edges, so they have enough moisture to cook evenly.

Step 4

Air fry at 350°F (175°C) for 20 minutes, or until the cheese is golden and bubbling and the pasta is tender. Remove from the air fryer and rest for 15 minutes before slicing. Garnish with fresh basil, Parmesan and thinly sliced sun-dried tomatoes, if desired.