Name: Marry Me Lasagna
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: 4 to 6 servings
Ingredients: Kosher salt and freshly ground black pepper; 12 lasagna noodles; 3 tablespoons olive oil; 2 cloves garlic, minced; 1 shallot, finely chopped; 2 tablespoons tomato paste; 1/4 cup all-purpose flour; 5 cups whole milk; 8 ounces mascarpone; 1 cup grated Parmesan (about 4 ounces); 4 cups shredded mozzarella (about 16 ounces); Two 10-ounce jars sun-dried tomatoes in oil, drained and finely chopped (about 1 3/4 cups); 2 cups shredded cooked chicken (from about 1/2 rotisserie chicken); 1/2 cup fresh basil leaves, finely chopped, plus more for serving

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Add the lasagna noodles and cook until al dente according to the package instructions. Drain and set aside.
Meanwhile, make the sauce. Heat the olive oil in a medium saucepan over medium-high heat. Add the garlic, shallot, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 2 to 3 minutes. Stir in the tomato paste and cook, stirring once or twice, until slightly toasted, 2 to 3 minutes. Sprinkle over the flour and stir to combine. Add the milk, bring to a simmer and cook, whisking frequently, until the mixture is slightly thickened and the raw flour taste has subsided, 10 to 12 minutes.
Fold the mascarpone, Parmesan and 2 cups of the mozzarella into the sauce and stir until the cheese is melted, 2 to 3 minutes. Reserve 1/4 cup of the sun-dried tomatoes, then add the remaining tomatoes to the sauce. Add the chicken, 2 teaspoons salt and a few grinds of pepper and stir to combine.
Spread 1 cup of the sauce on the bottom of a 9-by-13-inch baking dish. To build the lasagna, lay 3 noodles in the dish and top with 2 cups sauce. Sprinkle with 1/4 cup mozzarella and a third of the basil. Repeat 2 more times with another 3 noodles, 2 cups sauce, 1/4 cup mozzarella and third of the basil for each layer. For the final layer, top with the remaining 3 noodles and 2 cups sauce. Sprinkle with the remaining 1 1/4 cups mozzarella.
Bake until the sauce is bubbling around the edges and the cheese is melted and turning golden brown in spots, 30 to 40 minutes. Let cool for 15 minutes. Garnish with the reserved sun-dried tomatoes and more basil before serving.

Marry Me Lasagna

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