Description
Caprese Chicken Lasagna is a fresh, flavorful twist on the classic Italian comfort dish. Layered with tender shredded chicken, juicy tomatoes, creamy mozzarella, and a rich basil-infused ricotta filling, this lasagna captures the bright, summery essence of a Caprese salad in a hearty baked pasta. Finished with a drizzle of balsamic glaze and plenty of fresh basil, it’s the perfect family dinner or crowd-pleasing main course for any occasion.
Ingredients
1 box lasagna noodles
1 Tbsp. extra-virgin olive oil
2 lb. boneless skinless chicken breasts, cut into 1″ pieces
2 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1/4 cup balsamic vinegar
4 large cloves garlic, minced, divided
3 Tbsp. butter
3 Tbsp. all-purpose flour
2 1/2 cups milk
5 cups shredded mozzarella, divided
3/4 cup freshly grated Parmesan
1 (16-oz.) container ricotta
1 large egg
6 roma tomatoes, thinly sliced
1/2 cup thinly sliced basil leaves, plus more for garnish
Balsamic glaze, for drizzling
Instructions
Step 1
Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
Step 2
Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with oregano, salt, and pepper. Cook in a single layer, in batches if necessary, until golden and cooked through, 8 minutes. Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic is slightly thickened, 1 minute. Transfer to a plate.
Step 3
Make sauce: Bring skillet back to medium heat and melt in butter. Add remaining garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Gradually add in milk while whisking, then simmer until thick and creamy, 3 minutes. Add Parmesan and 1 cup mozzarella, stirring until melty. Season with salt and pepper.
Step 4
In a small bowl, stir together ricotta and egg and season with salt and pepper.
Step 5
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 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 for a total of three layers, ending with mozzarella.
Step 6
Bake until bubbly and cheese is melty, about 25 minutes. Turn oven to broil and broil until lightly golden, 2 to 3 minutes.
Step 7
Garnish with basil and drizzle with balsamic glaze before serving.
Notes
For best results, use fresh mozzarella and ripe, in-season tomatoes to enhance the Caprese flavor. Rotisserie chicken works well for a quick prep option. If you prefer a saucier lasagna, add a layer of marinara or béchamel sauce between the noodles. Don’t skip the balsamic glaze—it adds the perfect tangy-sweet finish that ties everything together.
- Prep Time: 25 mins
- Cook Time: 1hour10mins
- Category: Dinner
Nutrition
- Calories: 400 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Caprese Chicken Lasagna