White Chicken Caprese Lasagna Recipe
This creamy white chicken lasagna is a rich and comforting twist on the classic dish. Layers of ricotta, spinach, mozzarella, and tender chicken are nestled between oven-ready noodles and smothered in a velvety garlic parmesan sauce. Juicy cherry tomatoes add a fresh pop of flavor, while a drizzle of balsamic glaze enhances every bite. Perfect for a cozy family dinner or a special gathering!
Ingredients
Ingredients for Ricotta Layer:
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Ingredients for Sauce:
- 1/2 stick butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour or gluten-free alternative
- 4 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded mozzarella cheese
- 2 cups fresh spinach packed
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons fresh basil chopped
Ingredients for Layering:
- 1 1/2 cups additional mozzarella cheese
- 1 box oven-ready lasagna noodles gluten-free option available
- 2 cooked chicken breasts diced
- 20 cherry tomatoes halved
- Fresh basil for garnish
- Balsamic glaze store-bought or homemade by simmering balsamic vinegar until thickened
Instructions
Prepare the Ricotta Layer
- In a bowl, mix together ricotta cheese, Parmesan, eggs, salt, and pepper. Set aside.
Make the Sauce
- Melt butter in a large pot over medium heat. Add minced garlic and sauté for 30 seconds. Whisk in flour, then gradually add milk while whisking continuously. Stir in heavy cream and bring to a gentle boil.
Add Spinach & Cheese
- Reduce heat to medium-low. Stir in mozzarella, spinach, salt, pepper, and basil. Cook until the cheese melts and spinach wilts. Set aside.
Assemble the Lasagna
- Preheat oven to 350°F. Grease a 9x13-inch baking dish. Spread a couple of ladles of sauce on the bottom. Layer as follows:
Noodles
- 1/3 of the ricotta mixture
- 1/3 of the chicken
- 1/3 of the remaining sauce
- Repeat this pattern twice more, ending with sauce.
Top & Bake
- Sprinkle with 1 1/2 cups mozzarella and scatter cherry tomatoes on top. Place the baking dish on a cookie sheet (to catch any spills) and bake for 45 minutes. If the top browns too quickly, cover with foil.
Cool & Serve
- Let the lasagna rest for 10-20 minutes before slicing. Garnish with fresh basil and drizzle with balsamic glaze. Enjoy!
Notes
- Use Oven-Ready Noodles: They absorb moisture while baking, eliminating the need for pre-boiling.
- Adjust Sauce Thickness: Add a splash of milk if the sauce is too thick for smooth layering.
- Cool Before Slicing: Resting after baking helps achieve clean, even slices.