White Chicken Caprese Lasagna
A delightful twist on traditional lasagna, combining tender chicken, creamy cheeses, and fresh tomatoes, perfect for any occasion.
Ingredients
For the Lasagna Layers
- 9 pieces 9 lasagna noodles Regular or oven-ready
- 3 cups 3 cups cooked, shredded chicken You can use leftover rotisserie chicken
- 2 cups 2 cups mozzarella cheese, shredded For topping
- 1 cup 1 cup Parmesan cheese, grated For topping
- 1 cup 1 cup ricotta cheese
- 2 cups 2 cups cherry tomatoes, halved
- 1 cup 1 cup fresh basil leaves
For the White Sauce
- 4 tablespoons 4 tablespoons unsalted butter
- 4 tablespoons 4 tablespoons all-purpose flour
- 3 cups 3 cups whole milk
- 1 cup 1 cup heavy cream
- 3 cloves 3 cloves garlic, minced
- ½ teaspoon ½ teaspoon salt
- ½ teaspoon ½ teaspoon black pepper
- ½ teaspoon ½ teaspoon dried Italian seasoning
Instructions
Preparation of White Sauce
- In a medium saucepan, melt the butter over medium heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Stir in the flour and cook for 1-2 minutes, whisking constantly to form a roux.
- Gradually add the milk and cream, whisking continuously to avoid lumps.
- Bring to a simmer, and cook until the sauce thickens, about 3-5 minutes.
- Season with salt, pepper, and Italian seasoning. Remove from heat and set aside.
Lasagna Assembly
- Bring a large pot of salted water to a boil. Cook lasagna noodles according to the package instructions until al dente.
- Drain and set aside, ensuring the noodles don’t stick together.
- Preheat the oven to 375°F (190°C).
- Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
- Lay 3 lasagna noodles on top.
- Spread a third of the shredded chicken, a third of the ricotta, and a third of the halved cherry tomatoes over the noodles. Sprinkle with mozzarella and Parmesan cheese.
- Add a few basil leaves and drizzle some white sauce on top.
- Repeat the layers two more times, finishing with a generous layer of mozzarella and Parmesan on top.
- Cover the lasagna with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbling.
- Let the lasagna rest for 10 minutes before slicing.
Notes
Serve warm, sliced into squares. Pairs well with a side salad and garlic bread. For added heat, sprinkle red pepper flakes between layers. Consider a vegetarian version with sautéed vegetables.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 15gSodium: 800mgFiber: 2gSugar: 3g
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