Easy White Chicken Caprese Lasagna for a Fresh Italian Twist
I made this White Chicken Caprese Lasagna on a quiet Sunday, and I’m telling you—it was worth every second in the kitchen. Creamy, cheesy, and layered with tender chicken and bursts of cherry tomato, it quickly became one of my favorite comfort meals.
What surprised me most was how gourmet it looked without being complicated to make. I added a final touch of balsamic glaze, and wow—it took the dish to a whole new level. If you’re craving something cozy yet fresh, this one’s for you.
Ingredients
Here’s what I used to build this creamy, flavor-packed lasagna. Trust me, fresh ingredients make all the difference.
- 2 cups ricotta cheese – creamy and rich, the base of the cheese layer
- 1/2 cup grated parmesan – adds a nutty, salty depth
- 2 eggs – binds the ricotta mixture
- 4 tbsp butter – base of the white sauce
- 3 cloves garlic, minced – adds warmth and aroma
- 1/4 cup all-purpose flour (or gluten-free flour) – thickens the sauce
- 2 cups whole milk – gives the sauce body
- 1/2 cup heavy cream – adds silkiness to the white sauce
- 2 cups shredded mozzarella cheese – gooey and melty
- 1 1/2 cups fresh spinach – wilted into the sauce for flavor and color (don’t use frozen!)
- Salt and pepper to taste – essential for seasoning each layer
- 1/3 cup chopped fresh basil – adds brightness
- 9 oven-ready lasagna noodles – no boiling needed, they absorb the sauce beautifully
- 2 cups cooked chicken breast, shredded – use grilled or rotisserie for best flavor
- 1 cup cherry tomatoes, halved – sweet bursts of freshness in every bite
- Balsamic glaze, for topping – balances all the richness with tangy sweetness
Note: This recipe serves 6–8 people generously.
Variations
Want to make this your own? Try these simple swaps or additions:
- Replace ricotta with Greek yogurt or cottage cheese for a lighter, protein-rich twist.
- Use shredded turkey or rotisserie chicken for convenience.
- Make it vegetarian by skipping the chicken and adding sautéed mushrooms or zucchini.
- Go dairy-free with almond milk, vegan ricotta, and dairy-free mozzarella.
- Spice it up with crushed red pepper flakes or roasted garlic in the sauce.
Cooking Time
Quick overview of how much time you’ll need:
- Prep Time: 1 hour
- Cooking Time: 45 minutes
- Total Time: 1 hour 45 minutes
Equipment You’ll Need
A few kitchen tools will help bring this lasagna together:
- 9×13-inch casserole dish – for layering and baking the lasagna.
- Large saucepan – to make the creamy white sauce
- Whisk – keeps the sauce smooth and lump-free
- Rubber spatula – for spreading the layers easily
- Mixing bowl – to combine the ricotta mixture
How to Make White Chicken Caprese Lasagna?
This dish looks fancy, but it’s totally doable at home. Here’s how I put it together step by step.
Mix the Ricotta Layer
I started by combining the ricotta, grated parmesan, eggs, salt, and pepper in a bowl. Stirring it all together until smooth created the perfect creamy filling. This step might seem simple, but it sets the tone for every cheesy bite ahead.
Make the White Sauce
In a large saucepan, I melted butter and sautéed garlic until fragrant. I slowly whisked in the flour to make a roux, then gradually added the milk and heavy cream. As the sauce thickened, I stirred in mozzarella, fresh spinach, and chopped basil. It became creamy, green-flecked, and full of flavor.
Assemble the Layers
With the oven preheated to 350°F, I greased my 9×13 baking dish and spooned in a layer of white sauce. Then came the oven-ready noodles, a generous scoop of ricotta mixture, shredded chicken, and more sauce. I repeated the layers, finishing with extra mozzarella and the halved cherry tomatoes right on top.
Bake to Perfection
I baked the lasagna uncovered for 45 minutes, watching for the cheese to bubble and brown. Toward the end, I broiled it for a few minutes to get a golden, crisp top. The kitchen smelled incredible at this point!
Let It Rest and Garnish
After baking, I let the lasagna cool for about 15 minutes. This helped the layers set, making it easier to slice. Finally, I drizzled balsamic glaze on top and scattered fresh basil leaves for that picture-perfect finish.
Additional Tips for Making This Recipe Better
Here are some personal tricks I use to make this lasagna even more amazing:
- Let the ricotta mixture sit at room temperature for easier spreading.
- Don’t skip the resting time after baking—it really helps keep the layers neat.
- If you love crispy edges like I do, bake uncovered for the last 10 minutes.
- Use fresh basil and tomatoes—those flavors really shine through.
- Always taste the sauce before assembling to make sure it’s seasoned well.
How to Serve White Chicken Caprese Lasagna?
Here’s how I like to plate and serve this beautiful dish:
- Serve it with a light green salad dressed in lemon vinaigrette to cut the richness.
- Add an extra sprinkle of parmesan or a fresh basil leaf on each plate for garnish.
- Pair it with crusty garlic bread or rosemary focaccia.
- Drizzle more balsamic glaze just before serving for a final flavor punch.
Nutritional Information
This lasagna is rich and satisfying. Here’s a rough breakdown per serving:
- Calories: 520
- Protein: 35g
- Carbohydrates: 30g
- Fat: 28g
Make Ahead and Storage
Make Ahead
I often prepare this the night before a big dinner. Just assemble, cover tightly, and refrigerate up to 24 hours before baking. It helps deepen the flavors too.
Storage
Leftovers? Yes, please! Store in an airtight container in the fridge for up to 4 days. For longer storage, wrap individual portions tightly and freeze for up to 3 months.
Reheating
To reheat, I place slices in the oven at 350°F until heated through. For frozen portions, I thaw overnight in the fridge and reheat the same way—no microwave sogginess here!
Why You’ll Love This Recipe?
Here’s why this lasagna has quickly become a favorite in my kitchen:
- Creamy and Flavorful: Each layer is packed with richness and fresh, herby notes.
- Impressive Yet Easy: Looks gourmet, but it’s surprisingly simple to make.
- Great for Meal Prep: Makes a big batch—perfect for leftovers or freezing.
- Flexible for Diets: Easy to make gluten-free, low-fat, or vegetarian.
- Balanced and Fresh: The tomatoes, basil, and balsamic glaze brighten every bite.
White Chicken Caprese Lasagna Recipe
Ingredients
Method
- I started by combining the ricotta, grated parmesan, eggs, salt, and pepper in a bowl. Stirring it all together until smooth created the perfect creamy filling. This step might seem simple, but it sets the tone for every cheesy bite ahead.
- In a large saucepan, I melted butter and sautéed garlic until fragrant. I slowly whisked in the flour to make a roux, then gradually added the milk and heavy cream. As the sauce thickened, I stirred in mozzarella, fresh spinach, and chopped basil. It became creamy, green-flecked, and full of flavor.
- With the oven preheated to 350°F, I greased my 9×13 baking dish and spooned in a layer of white sauce. Then came the oven-ready noodles, a generous scoop of ricotta mixture, shredded chicken, and more sauce. I repeated the layers, finishing with extra mozzarella and the halved cherry tomatoes right on top.
- I baked the lasagna uncovered for 45 minutes, watching for the cheese to bubble and brown. Toward the end, I broiled it for a few minutes to get a golden, crisp top. The kitchen smelled incredible at this point!
- After baking, I let the lasagna cool for about 15 minutes. This helped the layers set, making it easier to slice. Finally, I drizzled balsamic glaze on top and scattered fresh basil leaves for that picture-perfect finish.
Notes
- Let the ricotta mixture sit at room temperature for easier spreading.
- Don’t skip the resting time after baking—it really helps keep the layers neat.
- If you love crispy edges like I do, bake uncovered for the last 10 minutes.
- Use fresh basil and tomatoes—those flavors really shine through.
- Always taste the sauce before assembling to make sure it’s seasoned well.
