White Chicken Caprese Lasagna

I've always been scared of making lasagna. Every time I've ever made it, it's either been too dry or too watery. Half the time the noodles don't get cooked. Even if it ever had turned out for me before this moment, I would have fully expected it to just look like a big, hot, sloppy mess when I tried to photograph it.

Ingredients for Ricotta Layer:

  • 2 lbs ricotta cheese
  • 1/2 cup grated parmesan cheese
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Ingredients for Sauce:

  • 1/2 stick butter
  • 4 cloves of garlic
  • 1/4 cup all-purpose flour (or all-purpose gluten free flour mix like this one)
  • 4 cups milk (I used whole)
  • 1 cup heavy cream
  • 2 1/2 cups mozzarella cheese
  • 2 cups packed spinach
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons chopped fresh basil

Ingredients for layering:

  • 1 1/2 cups more mozzarella 
  • 1 box of oven ready lasagna noodles (you can use these gluten free ones)
  • 2 cooked chicken breasts, cut into bite sized pieces
  • Halved cherry tomatoes (about 20)
  • More fresh basil for garnish
  • Balsamic glaze (buy here, or you can make your own by simmering balsamic vinegar until it has reduced thickened)


  1. Combine all of the ingredients for the ricotta layer and set aside. 
  2. For the sauce, melt the butter in a large pot over medium heat. Add the minced garlic and continue to cook for about 30 seconds. Add the flour and whisk to combine. Add the milk, a little at a time, whisking well as you add it. Add the heavy cream. Bring to a boil, stirring the whole time. 
  3. Reduce the heat to medium-low and add the mozzarella, spinach, salt, pepper, and basil. Continue cooking until the cheese is melted and the spinach is wilted. Set aside. 
  4. For full instructions :www.yammiesnoshery.com

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