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–+ servings

White Chicken Caprese Lasagna

This comforting dish features creamy ricotta, tender chicken, fresh basil, spinach, and tomatoes, making it a healthy twist on classic Italian lasagna. Perfect for family dinners or gatherings, and adaptable for gluten-free diets.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine Italian
Servings 8 servings
Calories 450 kcal

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.

Notes

Serve warm, sliced into squares. Pairs well with a fresh green salad or garlic bread. Store leftovers 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. Can freeze leftovers for up to 3 months.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 6g
Keyword Caprese, Chicken, Comfort Food, Lasagna, Pasta
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