Recipes
Caprese Chicken Lasagna

Caprese Chicken Lasagna

Prep Time90 Minutes
Cooking Time30 Minutes

Ingredients

  • 1 Box Lasagna Noodles
  • 1 Tablespoon Extra-Virgin Olive Oil
  • 2 Pounds Boneless Skinless Chicken Breasts, cut into 1 inch pieces
  • 2 teaspoons Dried Oregano
  • 1/4 Cup Balsamic Vinegar
  • 4 Cloves Garlic, minced
  • 3 Tablespoons unsalted Butter
  • 3 Tablespoons All-Purpose Flour
  • 2 1/2 Cups Milk
  • 5 Cups Mozzarella Cheese, shredded
  • 3/4 Cup Parmesan Cheese, grated
  • 16 ounces Ricotta Cheese
  • 1 Large Egg
  • 6 Roma Tomatoes, thinly sliced
  • 1/2 Cup Basil Leaves, thinly sliced
  • Kosher Salt
  • Black Pepper
  • Balsamic Glaze

Directions

  • Cut up chicken, basil and tomatoes and set aside.
  • In a pot of salted boiling water, cook lasagna noodles until very al dente, drain and set aside.
  • In a large skillet over medium heat, heat olive 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, around 1 minute.
  • Transfer to a plate and set aside.
  • Bring skillet back to medium heat and melt in butter.
  • Add remaining garlic and cook until fragrant, about 1 minute.
  • Add flour and cook until golden, about 1 minute more.
  • Gradually add in milk while whisking
  • Bring to a simmer, and continue to simmer for 3 minutes.
  • Add parmesan and 1 Cup of mozzarella, stirring until melty.
  • Season with salt and pepper.
  • In a small bowl, stir together ricotta cheese and egg, season with salt and pepper, then set aside.
  • Preheat the oven to 375 Degrees.
  • In a large, deep, stone baking dish, spread a thin layer of sauce.
  • Add a layer of lasagna noodles, overlapping slightly
  • Top with the following
  • Third of ricotta mixture
  • Third of tomatoes
  • Third of the basil
  • Third of the chicken
  • A layer of sauce
  • Third of mozzarella
  • Repeat for a total of three layers, ending with mozzarella.
  • Bake until all of the cheese is melted, about 25 minutes.
  • Turn oven to broil and cook for another 2 to 4 minutes, until lightly golden.
  • Finally, garnish the lasagna with any remaining basil and balsamic glaze before serving.

Notes

Category: Dinner