Save It White Chicken Caprese Lasagna brings together all the best qualities of creamy white sauce lasagna and fresh caprese flavor in a single dish. Layers of cheesy ricotta fill every bite with comfort and the combo of spinach and basil brightens everything up. It is perfect for special occasions or when you want an Italian meal that feels extra cozy yet vibrant.
My family always requests this on birthdays and holidays. The balsamic glaze on top always has everyone going back for seconds and complimenting the flavors.
Ingredients
- Ricotta cheese: provides luscious creamy layers opt for whole milk ricotta for the best texture
- Parmesan cheese: adds savory depth finely grate for even melting
- Eggs: bind the ricotta mixture and help it hold together when sliced
- Salt and black pepper: seasons the fillings and balances the richness use fresh cracked pepper for the best flavor
- Butter: forms the base of the garlic white sauce and enhances creaminess
- Fresh garlic: gives the sauce an aromatic kick mince it finely for even distribution
- All-purpose or gluten-free flour: thickens the white sauce make sure to cook it out briefly for a smooth result
- Whole milk and heavy cream: create a silky sauce for ultimate comfort food feel
- Mozzarella cheese: melts beautifully and gives a stretchy top always shred from a block if possible
- Fresh spinach: adds color nutrition and a subtle earthiness use baby spinach for tenderness
- Fresh basil: brings signature caprese brightness stack leaves and slice thin for pretty ribbons
- Oven-ready lasagna noodles: save time look for gluten-free if needed and check for good thickness
- Cooked chicken breasts: add protein and hearty flavor season them well before cooking for maximum taste
- Cherry tomatoes: bring a burst of juiciness and signature caprese sweetness halve just before layering for freshness
- Balsamic glaze: ties the caprese theme together with sweet tang store-bought works or simmer balsamic vinegar until thick
- Extra basil: for serving brightens and refreshes the lasagna at the end
Step-by-Step Instructions
- Prepare the Ricotta Mixture:
- Mix ricotta cheese parmesan eggs salt and pepper until smooth in a large bowl. Make sure all parts are well incorporated and set aside for easy assembly later.
- Create the White Sauce:
- In a large pot gently melt butter over medium heat. When bubbling add minced garlic and stir to release a fragrant aroma about thirty seconds. Whisk in flour and cook until no raw smell remains but do not let it brown. Gradually add milk whisking constantly to combine. Pour in heavy cream and increase heat to bring to a gentle boil stirring so nothing sticks. Drop in mozzarella spinach salt pepper and chopped basil. Stir until cheese is melted and spinach is just wilted. The end result should be a thick creamy sauce filled with green specks.
- Build the Layers:
- Preheat your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five Celsius. Grease a nine by thirteen inch baking pan well. Ladle a spoon or two of sauce in the bottom to prevent sticking. Lay down a layer of oven-ready noodles so there are no big gaps. Add a third of the ricotta mixture spreading gently right to the edges. Scatter a third of the chopped chicken pieces over the ricotta then drizzle over a third of the white sauce. Repeat these steps for two more layers keeping each one even and finishing off with a final layer of noodles covered in plenty of sauce.
- Finish and Bake:
- Sprinkle the top with the reserved mozzarella cheese and scatter halved cherry tomatoes evenly. Gently press them into the sauce so they roast but stay juicy. Bake uncovered for about forty five minutes until bubbly and the top is golden brown. If the top begins to brown too quickly cover loosely with foil for the last part of baking.
- Rest and Serve:
- Allow the lasagna to cool for ten to twenty minutes before slicing. This helps the layers set and makes cleaner cuts. Just before serving scatter fresh basil leaves and drizzle with balsamic glaze for sparkle and color.
Save It Watching my daughter help layer the noodles and sprinkle tomatoes on top is a core kitchen memory for me. The smell of bubbling cheese and balsamic always fills our house with a sense of comfort and celebration.
Storage Tips
Let leftovers cool completely before covering and storing in the fridge. This lasagna keeps well for up to four days. I recommend slicing it before chilling so pieces are easy to reheat in the microwave or oven. For freezing wrap slices tightly in plastic and foil then freeze up to three months. Thaw overnight and heat covered until hot.
Ingredient Substitutions
You can swap fresh spinach for frozen after thawing and squeezing very dry. Replace chicken with cooked turkey or shredded rotisserie for a shortcut. If you need a dairy free version try blending soft tofu with a pinch of lemon juice and nutritional yeast to mimic the ricotta and swap out cheeses for your favorite plant-based options.
Serving Suggestions
Pair this lasagna with a crisp green salad and maybe some crusty bread if you like. It is also wonderful with a side of garlicky roasted vegetables. For a summery meal add wedges of melon or a citrus salad for contrast.
A Touch of History
Lasagna has roots dating to ancient Rome but the white version popularized in regions like Emilia-Romagna is known for rich creamy sauces instead of tomatoes. The caprese spin with basil and tomatoes is a colorful nod to southern Italy and summer flavors that brighten up tradition.
Save It Common Questions About Recipes
- → What makes this lasagna white and not traditional?
This style features a creamy garlic sauce and mozzarella in place of tomato marinara, creating a rich, pale base.
- → Can I make it gluten-free?
Yes, simply use a gluten-free flour mix for the sauce and oven-ready gluten-free lasagna noodles.
- → Do I need to cook the noodles before assembling?
No, this dish uses oven-ready noodles that cook as the lasagna bakes, saving time and effort.
- → What vegetables can I add for variety?
Consider layering in sliced zucchini, bell peppers, or extra spinach for added flavor and color.
- → How do I make homemade balsamic glaze?
Simmer balsamic vinegar in a saucepan until it reduces and thickens to a syrup-like consistency.
- → How long should I let it rest before serving?
Allow it to cool for 10-20 minutes after baking so the layers set and slices hold together well.