Why Make This Recipe
White Chicken Caprese Lasagna is a delicious twist on the traditional lasagna. It combines tender chicken, creamy ricotta, and fresh mozzarella, layered with fresh basil and marinara sauce. This dish is perfect for family dinners, gatherings, or meal prep, offering a comforting and satisfying flavor that everyone will love.
How to Make White Chicken Caprese Lasagna
Ingredients
- 3-4 boneless, skinless chicken breasts (1.5 lbs)
- 15 oz fresh mozzarella cheese, shredded
- 15 oz whole-milk ricotta cheese
- 1 cup fresh basil leaves, chopped
- 9 no-boil lasagna noodles
- 2 cups marinara sauce
- ½ cup grated Parmesan cheese
- 4 garlic cloves, minced
- 2 tbsp olive oil
- Salt and pepper to taste
Directions
- Preheat your oven to 375°F (190°C) and spray a 9×13-inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, heat the olive oil. Add diced chicken and minced garlic; sauté until golden brown, about 5-7 minutes.
- In a bowl, mix the ricotta cheese with chopped basil, salt, and pepper until creamy.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Layer noodles over the sauce followed by half of the ricotta mixture and half of the sautéed chicken. Repeat until all ingredients are used up; finish with marinara and mozzarella on top.
- Cover with foil and bake for 25 minutes. Remove the foil and continue baking for another 15 minutes until bubbly and golden.
- Let it cool for about 10 minutes before slicing; garnish with fresh basil leaves.
How to Serve White Chicken Caprese Lasagna
Serve the White Chicken Caprese Lasagna warm, straight from the oven. Pair it with a simple side salad or garlic bread for a complete meal. You can also offer extra marinara sauce on the side for those who love a saucier dish.
How to Store White Chicken Caprese Lasagna
If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can reheat individual slices in the microwave or oven until warmed through. For longer storage, you can freeze the lasagna before baking. Wrap it tightly in plastic wrap and foil for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as directed.
Tips to Make White Chicken Caprese Lasagna
- Use fresh ingredients: Fresh mozzarella and basil really enhance the flavors in this dish.
- Cook chicken thoroughly: Make sure the chicken is fully cooked before layering it in the lasagna.
- Let it rest: Allow the lasagna to cool before slicing. This will help it hold its shape better.
Variation
You can customize this recipe by adding vegetables like spinach or zucchini. You can also try using different types of cheese, such as provolone or fontina, to change up the flavor.
FAQs
Can I use regular lasagna noodles instead of no-boil?
Yes, but you will need to cook them according to the package instructions before assembling the lasagna.
Is this recipe gluten-free?
No, this recipe contains regular lasagna noodles. However, you can use gluten-free lasagna noodles for a gluten-free version.
How can I make this recipe ahead of time?
You can assemble the lasagna the day before, cover it, and store it in the refrigerator. Bake it the next day when you’re ready to serve.
White Chicken Caprese Lasagna
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts (1.5 lbs) Cook until golden brown.
- 15 oz fresh mozzarella cheese, shredded
- 15 oz whole-milk ricotta cheese
- 1 cup fresh basil leaves, chopped Enhances flavor.
- 9 pieces no-boil lasagna noodles
- 2 cups marinara sauce
- ½ cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil For sautéing chicken.
- to taste Salt
- to taste Pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and spray a 9x13-inch baking dish with nonstick cooking spray.
- In a skillet over medium heat, heat the olive oil. Add diced chicken and minced garlic; sauté until golden brown, about 5-7 minutes.
- In a bowl, mix the ricotta cheese with chopped basil, salt, and pepper until creamy.
Assembly
- Spread a thin layer of marinara sauce on the bottom of the baking dish.
- Layer noodles over the sauce followed by half of the ricotta mixture and half of the sautéed chicken.
- Repeat until all ingredients are used up; finish with marinara and mozzarella on top.
Baking
- Cover with foil and bake for 25 minutes.
- Remove the foil and continue baking for another 15 minutes until bubbly and golden.
Cooling
- Let it cool for about 10 minutes before slicing; garnish with fresh basil leaves.