Caprese Chicken Lasagna

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 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

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 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 and remaining basil and balsamic glaze before serving.

Original Recipe