White Chicken Caprese Lasagna Recipe

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Here’s a creamy and flavorful recipe for White Chicken Caprese Lasagna, combining tender chicken, fresh tomatoes, mozzarella, and a rich white sauce:

White Chicken Caprese Lasagna

Ingredients

For the Lasagna:

  • 12 lasagna noodles (regular or no-boil)
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 1/2 cups fresh mozzarella cheese, shredded
  • 1 cup Parmesan cheese, grated
  • 1 cup ricotta cheese
  • 1/2 cup fresh basil, chopped
  • 1 1/2 cups cherry tomatoes, halved or 2 medium tomatoes, diced
  • 1 tbsp olive oil

For the White Sauce:

  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups milk (whole or 2%)
  • 1 cup heavy cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt (or to taste)
  • 1/4 tsp black pepper
  • 1/4 tsp dried basil or Italian seasoning (optional)

Instructions

  1. Prepare the Lasagna Noodles:
    • If using regular lasagna noodles, cook them according to package instructions. Drain and set aside. If using no-boil noodles, you can skip this step.
  2. Make the White Sauce:
    • In a medium saucepan, melt the butter over medium heat.
    • Add the flour and whisk constantly for 1-2 minutes to form a roux.
    • Slowly pour in the milk and cream, whisking continuously until the sauce thickens and becomes smooth (about 4-5 minutes).
    • Stir in garlic powder, onion powder, salt, pepper, and basil or Italian seasoning. Set aside.
  3. Assemble the Lasagna:
    • Preheat your oven to 375°F (190°C).
    • In a 9×13-inch baking dish, spread a thin layer of the white sauce on the bottom.
    • Layer 3 lasagna noodles on top of the sauce.
    • Spread a layer of shredded chicken on the noodles, followed by a sprinkle of mozzarella, ricotta cheese, and fresh basil. Add a handful of cherry tomatoes.
    • Spoon some white sauce over the top, then repeat the layers until all ingredients are used (usually 3 layers). Finish with a layer of noodles and the remaining white sauce.
    • Top with the remaining mozzarella and Parmesan cheese.
  4. Bake:
    • Cover the baking dish with aluminum foil and bake for 25 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
  5. Serve:
    • Let the lasagna rest for 5-10 minutes before slicing. Garnish with extra fresh basil and serve with a side salad or garlic bread.

Tips

  • Make it ahead: Assemble the lasagna a day ahead, then refrigerate it until you’re ready to bake.
  • Vegetarian option: Skip the chicken and use sautéed mushrooms or spinach as the filling.
  • Add more veggies: Add sautéed zucchini, bell peppers, or onions for extra flavor and texture.

This White Chicken Caprese Lasagna is a rich, creamy dish with the perfect balance of flavors from the fresh tomatoes, basil, and gooey cheeses!

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