White Chicken Caprese Lasagna (Printable Version)
# What You'll Need:
→ Ricotta Layer
01 -
900 g ricotta cheese
02 -
60 g grated parmesan cheese
03 -
2 large eggs
04 -
1/2 teaspoon fine salt
05 -
1/4 teaspoon ground black pepper
→ Sauce
06 -
57 g unsalted butter
07 -
4 garlic cloves, minced
08 -
32 g all-purpose flour or gluten-free flour blend
09 -
950 ml whole milk
10 -
240 ml heavy cream
11 -
250 g mozzarella cheese, shredded
12 -
60 g packed baby spinach
13 -
3/4 teaspoon fine salt
14 -
1/4 teaspoon ground black pepper
15 -
2 tablespoons fresh basil, chopped
→ Layering
16 -
170 g mozzarella cheese, shredded
17 -
1 box (approx. 250–300 g) oven-ready lasagna noodles or gluten-free lasagna noodles
18 -
2 cooked chicken breasts, cut into bite-sized pieces
19 -
20 cherry tomatoes, halved
20 -
Fresh basil leaves, for garnish
21 -
Balsamic glaze, for drizzling
# Preparation Steps:
01 -
In a large bowl, thoroughly combine ricotta cheese, grated parmesan, eggs, salt, and black pepper. Set aside.
02 -
In a large pot, melt unsalted butter over medium heat. Add minced garlic and cook for 30 seconds until aromatic. Stir in all-purpose flour and whisk to form a smooth paste.
03 -
Gradually pour in milk, whisking continuously to prevent lumps. Add heavy cream and bring to a gentle boil while stirring. Reduce heat to medium-low, add mozzarella, spinach, salt, pepper, and basil. Cook until cheese has melted and spinach is wilted. Remove from heat and set aside.
04 -
Preheat the oven to 175°C.
05 -
Spread a thin layer of white sauce over the base of a greased 33 x 23 cm baking dish. Add a single layer of lasagna noodles, then top with one third of the ricotta mixture, one third of the chicken pieces, and one third of the remaining sauce. Repeat layers twice more, finishing with the remaining sauce.
06 -
Scatter the remaining shredded mozzarella evenly over the top and arrange halved cherry tomatoes.
07 -
Place the baking dish on a sheet tray to catch any overflow. Bake uncovered for 45 minutes. If the top browns too quickly, cover loosely with foil for the remainder of the bake time.
08 -
Allow to cool for 10–20 minutes before serving. Garnish with fresh basil leaves and a generous drizzle of balsamic glaze.
# Additional Tips:
01 -
Letting the lasagna rest before serving ensures clean portions and optimal texture.
02 -
If preparing in advance, assemble up to a day ahead and refrigerate, baking just before serving.