Chicken Caprese Lasagna
Creamy white chicken lasagna with fresh tomato, basil and 3 kinds of cheese!
- 1 (lb.) box lasagna noodles
- 1 T. extra virgin olive oil
- 1 lb. (two) boneless, skinless chicken breast cut into pieces
- 2 tsp. dried oregano
- Kosher salt and freshly ground black pepper
- 2 T. balsamic vinegar
- 3 cloves garlic minced, divided
- 3 T. butter
- 3 T. all-purpose flour
- 2 1/2 c. milk
- 5 c. shredded mozzarella divided
- 3/4 c. grated Parmesan cheese
- 1 (16 oz.) cont. ricotta cheese
- 1 lg. egg
- 4 roma tomatoes thinly sliced
- 1/2 c. Basil ribbons plus more for garnish
- Balsamic Glaze: for drizzling (see note)
- 1/2 c. balsamic vinegar
- Preheat oven to 375 degrees.
- LASAGNA: In a large pot of salted boiling water, cook lasagna noodles until al dente; drain.
- CHICKEN: Meanwhile, in a large skillet over medium heat, heat oil; season chicken with oregano, salt, and pepper. Cook until golden and cooked through, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
- WHITE SAUCE: In the same skillet, melt butter over medium heat. Add remaining half garlic and cook until fragrant, about 1 minute. Add flour and cook until golden, about 1 minute more. Add milk and simmer until thick and creamy, about 3 minutes, then add 1 cup mozzarella and Parmesan; season with salt and pepper.
- CHEESE FILLING: In a small bowl, stir together ricotta and egg and season with salt and pepper.
- TO ASSEMBLE: In a large baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta cheese mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat with three layers, ending with mozzarella.
- Bake until bubbly and golden, 35 minutes. Garnish with basil and drizzle with balsamic glaze before serving.
- BALSAMIC GLAZE: Pour 1/2 cup balsamic vinegar in a small saucepan over medium high heat. Simmer until reduced by half.