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White Chicken Caprese Lasagna Recipe
Ash Tyrrell

White Chicken Caprese Lasagna Recipe

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.
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Prep Time 1 hour
Cook Time 45 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. With the oven preheated to 350°F, I greased my 9x13 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.
  4. 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!
  5. 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.