If you’re in the mood for a hearty, flavorful twist on the traditional lasagna, this Creamy White Chicken Caprese Lasagna is a must-try. Combining the rich creaminess of ricotta and mozzarella with the freshness of spinach, basil, and cherry tomatoes, this dish offers layers of comfort and a touch of elegance. The tender chicken and balsamic glaze add a savory depth, while the lasagna noodles bring it all together into a satisfying meal perfect for family gatherings or a cozy dinner. Best of all, it’s simple to prepare and will surely impress your guests.
Ingredients:
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 stick unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour (or gluten-free flour mix)
- 4 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded mozzarella cheese
- 2 cups fresh spinach, chopped
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil, chopped
- 1 1/2 cups additional mozzarella cheese for topping
- 1 box oven-ready lasagna noodles (or gluten-free variety)
- 2 cooked chicken breasts, diced into bite-sized pieces
- 20 cherry tomatoes, halved
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cheese Mixture: In a medium bowl, mix the ricotta, Parmesan, eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Set aside.
- Make the Cream Sauce: In a spacious saucepan, heat the butter over medium heat until melted. Add the minced garlic and sauté for 1 to 2 minutes, or until it becomes aromatic. Gradually whisk in the flour and continue cooking for an additional 1 to 2 minutes, stirring continuously. Slowly add the milk and cream, whisking to prevent lumps. Continue cooking until the mixture thickens slightly, about 5-7 minutes. Stir in 2 1/2 cups of mozzarella cheese, season with salt and pepper, and remove from heat.
- Layer the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the cream sauce at the bottom. Place a layer of no-boil lasagna noodles in the dish. Spread a portion of the ricotta mixture over the noodles, followed by some spinach, chicken, halved cherry tomatoes, and basil. Drizzle with a little more cream sauce. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake: Seal the dish with aluminum foil and bake for 25 to 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Serve and Garnish: Once done, remove from the oven and let the lasagna rest for 5-10 minutes before cutting. Top with fresh basil and a drizzle of balsamic glaze to enhance the flavor.
Conclusion:
This Creamy White Chicken Caprese Lasagna is a delightful combination of creamy textures, savory chicken, and fresh, vibrant ingredients like basil and cherry tomatoes. The balsamic glaze adds the perfect finishing touch, balancing the richness of the cheese and sauce. Whether you’re cooking for a special occasion or just a casual weeknight dinner, this dish is bound to become a favorite at your table.
Creamy White Chicken Caprese Lasagna with Fresh Basil
A creamy, savory lasagna with layers of ricotta,mozzarella, chicken, spinach, and cherry tomatoes, all topped with a drizzle ofbalsamic glaze and fresh basil.
Ingredients
- 2 lbs ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 stick unsalted butter
- 4 cloves garlic minced
- 1/4 cup all-purpose flour or gluten-free flour mix
- 4 cups whole milk
- 1 cup heavy cream
- 2 1/2 cups shredded mozzarella cheese
- 2 cups fresh spinach chopped
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh basil chopped
- 1 1/2 cups additional mozzarella cheese for topping
- 1 box oven-ready lasagna noodles or gluten-free variety
- 2 cooked chicken breasts diced into bite-sized pieces
- 20 cherry tomatoes halved
- Fresh basil leaves for garnish
- Balsamic glaze for drizzling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Cheese Mixture: In a medium bowl, mix the ricotta, Parmesan, eggs, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper until well combined. Set aside.
- Make the Cream Sauce: In a spacious saucepan, heat the butter over medium heat until melted. Add the minced garlic and sauté for 1 to 2 minutes, or until it becomes aromatic. Gradually whisk in the flour and continue cooking for an additional 1 to 2 minutes, stirring continuously. Slowly add the milk and cream, whisking to prevent lumps. Continue cooking until the mixture thickens slightly, about 5-7 minutes. Stir in 2 1/2 cups of mozzarella cheese, season with salt and pepper, and remove from heat.
- Layer the Lasagna: In a 9×13-inch baking dish, spread a thin layer of the cream sauce at the bottom. Place a layer of no-boil lasagna noodles in the dish. Spread a portion of the ricotta mixture over the noodles, followed by some spinach, chicken, halved cherry tomatoes, and basil. Drizzle with a little more cream sauce. Repeat layers until all ingredients are used, finishing with a generous layer of mozzarella cheese on top.
- Bake: Seal the dish with aluminum foil and bake for 25 to 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and bubbly.
- Serve and Garnish: Once done, remove from the oven and let the lasagna rest for 5-10 minutes before cutting. Top with fresh basil and a drizzle of balsamic glaze to enhance the flavor.