Why make this recipe
White Chicken Caprese Lasagna is a comforting dish that combines creamy ricotta, tender chicken, and fresh basil for a mouthwatering experience. It’s a twist on the classic Italian lasagna, adding a healthy touch with spinach and tomatoes. This recipe is not only delicious but also a crowd-pleaser, making it perfect for family dinners or gatherings with friends. Plus, it can easily be adapted to fit gluten-free diets.
How to make White Chicken Caprese Lasagna
Ingredients:
- 2 lbs ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 stick butter
- 4 cloves of garlic
- 1/4 cup all-purpose flour (or all-purpose gluten-free flour mix)
- 4 cups milk (whole milk recommended)
- 1 cup heavy cream
- 2 1/2 cups mozzarella cheese
- 2 cups packed spinach
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil
- 1 1/2 cups more mozzarella
- 1 box of oven-ready lasagna noodles (gluten-free options are available)
- 2 cooked chicken breasts, cut into bite-sized pieces
- Halved cherry tomatoes (about 20)
- More fresh basil for garnish
- Balsamic glaze (store-bought or homemade)
Directions:
- In a bowl, combine the ricotta cheese, parmesan cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- In a large pot over medium heat, melt the butter. Add minced garlic and cook for about 30 seconds.
- Whisk in the flour until combined. Gradually add the milk, whisking well as you go. Then add the heavy cream.
- Bring the mixture to a boil, stirring continuously. Lower the heat to medium-low, and mix in the mozzarella, spinach, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chopped basil. Cook until the cheese is melted and spinach is wilted. Set aside.
- Preheat the oven to 350ºF.
- Grease a 9×13 inch pan. Place a few ladles of the sauce at the bottom. Layer with noodles, 1/3 of the ricotta mixture, 1/3 of the chicken, and 1/3 of the remaining sauce. Repeat this pattern, ending with sauce on top.
- Sprinkle 1 1/2 cups of mozzarella and add the halved cherry tomatoes on the top layer.
- Bake for about 45 minutes. If the top browns too quickly, cover it with tin foil.
- Let the lasagna cool for 10-20 minutes before serving. Garnish with fresh basil and drizzle balsamic glaze over it.
How to serve White Chicken Caprese Lasagna
Serve the White Chicken Caprese Lasagna warm, sliced into squares. It pairs well with a fresh green salad or garlic bread for a complete meal. You can also serve extra balsamic glaze on the side for those who might want more.
How to store White Chicken Caprese Lasagna
If you have leftovers, store the lasagna in an airtight container in the refrigerator for up to 3-4 days. To reheat, place it in the oven at 350ºF until warmed through. You can also freeze leftovers for up to 3 months. Thaw in the refrigerator overnight before reheating.
Tips to make White Chicken Caprese Lasagna
- Ensure your lasagna noodles are oven-ready to save time.
- Feel free to use rotisserie chicken to save prep time.
- For a creamier lasagna, you can add more heavy cream or cheese to the sauce.
- Experiment with different vegetables, such as zucchini or mushrooms, for added flavor and nutrition.
Variation
This recipe can be made vegetarian by omitting the chicken and adding more vegetables like zucchini or mushrooms. You can also substitute the ricotta with cottage cheese for a lighter version.
FAQs
1. Can I make this lasagna ahead of time?
Yes, you can assemble the lasagna and store it in the refrigerator for a day before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
2. Is this recipe gluten-free?
You can make it gluten-free by using gluten-free lasagna noodles and ensure your sauces and ingredients are gluten-free.
3. How do I make homemade balsamic glaze?
To make homemade balsamic glaze, simmer balsamic vinegar in a saucepan over low heat until it reduces and thickens, usually about 10-15 minutes. Let it cool before using.
White Chicken Caprese Lasagna
Ingredients
Lasagna Mixture
- 2 lbs ricotta cheese
- 1/2 cup grated parmesan cheese
- 2 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 stick butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour (or gluten-free flour mix)
- 4 cups milk (whole milk recommended)
- 1 cup heavy cream
- 2 1/2 cups mozzarella cheese
- 2 cups packed spinach
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chopped fresh basil
- 1 1/2 cups more mozzarella
- 1 box oven-ready lasagna noodles (gluten-free options are available)
- 2 cooked chicken breasts cut into bite-sized pieces
- 20 halved cherry tomatoes
- More fresh basil for garnish
- Balsamic glaze (store-bought or homemade)
Instructions
Preparation
- In a bowl, combine the ricotta cheese, parmesan cheese, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
- In a large pot over medium heat, melt the butter. Add minced garlic and cook for about 30 seconds.
- Whisk in the flour until combined. Gradually add the milk, whisking well as you go. Then add the heavy cream.
- Bring the mixture to a boil, stirring continuously. Lower the heat to medium-low, and mix in the mozzarella, spinach, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chopped basil. Cook until the cheese is melted and spinach is wilted. Set aside.
- Preheat the oven to 350ºF.
Assembly
- Grease a 9x13 inch pan. Place a few ladles of the sauce at the bottom. Layer with noodles, 1/3 of the ricotta mixture, 1/3 of the chicken, and 1/3 of the remaining sauce. Repeat this pattern, ending with sauce on top.
- Sprinkle 1 1/2 cups of mozzarella and add the halved cherry tomatoes on the top layer.
Baking
- Bake for about 45 minutes. If the top browns too quickly, cover it with tin foil.
- Let the lasagna cool for 10-20 minutes before serving. Garnish with fresh basil and drizzle balsamic glaze over it.