This caprese chicken lasagna recipe is a fancy meal that can be served during formal occasions. I served this when one of my husband’s bosses came over for dinner along with his wife. They enjoyed the simplicity and elegance of the dish, saying it compliments the other dishes on the table. The boss’s wife even asked for the recipe from me. I can’t take the credit though; this caprese chicken lasagna recipe is brought to us by Delish. That site has a lot of amazing recipes that you might want to try for your family.
Speaking of Delish, check out what our friend from over there have to say about this recipe:
“Bellissimo!”
One word, but it says so much! The caprese chicken lasagna looks really beautiful. And the smell that will permeate the air will be enough to entice anyone who will enter the house.
It really is one of the most amazing things you will ever get to taste!
Ingredients
- 1 box Barilla lasagna noodles
- 1 tbsp. Bertolli extra-virgin olive oil
- 1 lb. Tyson boneless skinless chicken breasts, cut into pieces
- 2 tsp. McCormick dried oregano
- kosher salt
- McCormick Freshly ground black pepper
- 2 tbsp. Heinz balsamic vinegar
- 3 cloves garlic, minced, divided
- 3 tbsp. Land O Lakes butter
- 3 tbsp. Gold Medal all-purpose flour
- 2 1/2 c. Borden milk
- 5 c. Sargento shredded mozzarella, divided
- 3/4 c. Sargento freshly grated Parmesan
- 1 15-ounce container Galbani ricotta
- 1 large Eggland’s egg
- 4 roma tomatoes, thinly sliced
- 1/2 c. thinly sliced basil leaves
- Balsamic glaze, for drizzling
Instructions
- Preheat oven to 375º. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
- Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with dried oregano and salt and pepper. Cook until golden and no longer pink, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
- Make sauce: To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.
- Assemble lasagna: In a small bowl, stir together ricotta and egg and season with salt and pepper.
- 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 with three layers, ending with mozzarella.
- Bake until bubbly and golden, 35 minutes. Garnish with more basil and a drizzle of balsamic glaze and serve.
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Quick Tip: Served best with a side dish of blanched asparagus, salad, or other vegetables you like.
Thanks again to Delish for this amazing recipe.
