If you’re looking for a delicious and comforting meal, the White Chicken Caprese Lasagna is a perfect choice. This dish combines the classic flavors of Caprese salad with creamy lasagna, creating a delightful twist that everyone will love. It’s hearty, cheesy, and full of flavor, making it a great option for family dinners or gatherings.
Why Make This Recipe
There are many reasons to make White Chicken Caprese Lasagna! First, it’s an excellent way to use leftover chicken, especially if you have rotisserie chicken on hand. Second, this recipe is packed with fresh ingredients like basil and sun-dried tomatoes, giving each bite a burst of flavor. Lastly, it’s a simple recipe that is easy to prepare and is sure to impress your family and guests alike.
How to Make White Chicken Caprese Lasagna
Ingredients:
- 3 cups cooked and shredded chicken (we used rotisserie)
- 14 oz. artichoke hearts (drained and chopped, 1 can)
- ½ cup grated Parmesan cheese
- 8 oz. shredded mozzarella cheese (divided)
- ¼ cup chopped fresh basil (divided)
- ½ cup sun-dried tomatoes (chopped, drained, and divided)
- 12 oz. low-fat cream cheese (room temperature, 1½ bricks)
- 1 cup half and half
- 1 tsp minced garlic
- Kosher salt and freshly ground black pepper (to taste)
- 12 oz. cooked lasagna noodles (1 box)
- 12 slices whole milk mozzarella cheese
Directions:
- Preheat your oven to 350°F and set out a 9×13-inch baking pan.
- In a large bowl, mix together the chicken, artichokes, Parmesan cheese, 1 cup of mozzarella cheese, half of the basil, and all of the tomatoes. Set this mixture aside.
- In another bowl, use a hand mixer to beat the cream cheese, half and half, garlic, and salt and pepper until well combined. Stir in the remaining half of the basil. Set half of this cream cheese mixture aside.
- Take the other half of the cream cheese mixture and mix it with the chicken mixture.
- Spread half of the plain cream cheese mixture into the bottom of the 9×13 baking dish. Lay 3 cooked lasagna noodles on top, then add one-third of the chicken mixture. Repeat this layering two more times, finishing with a layer of noodles.
- Top the final noodle layer with the remaining plain cream cheese mixture.
- Lay the slices of whole milk mozzarella on top in rows of three. Then, sprinkle the remaining shredded mozzarella over everything and add extra basil if desired.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Let it cool for 10 minutes before slicing, serving, and enjoying!
How to Serve White Chicken Caprese Lasagna
Serving White Chicken Caprese Lasagna is simple. Cut it into squares and place it on plates. You can garnish it with fresh basil for an elegant touch. Serve it with a fresh salad or some crusty bread to complete the meal.
How to Store White Chicken Caprese Lasagna
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the lasagna for up to 3 months. Just make sure to wrap it tightly or use a freezer-safe dish.
Tips to Make White Chicken Caprese Lasagna
- Make sure your cream cheese is at room temperature to blend easier.
- Feel free to adjust the amount of garlic and basil to suit your taste.
- Using rotisserie chicken will save you time and add great flavor, but you can cook your own chicken if preferred.
- Add some spinach or other vegetables for extra nutrients.
Variation (if any)
You can easily switch up this recipe to make it vegetarian by leaving out the chicken and adding more veggies like zucchini or mushrooms. You could also use different types of cheese if you prefer.
FAQs
Q: Can I make this lasagna ahead of time?
A: Yes, you can assemble the lasagna a day ahead and store it in the refrigerator until you’re ready to bake it.
Q: What can I serve with this dish?
A: A light salad or garlic bread pairs very well with White Chicken Caprese Lasagna.
Q: Can I use different noodles?
A: Absolutely! You can use whole wheat, gluten-free, or even vegetable lasagna noodles based on your preference.
White Chicken Caprese Lasagna
Ingredients
Main ingredients
- 3 cups cooked and shredded chicken (we used rotisserie) Rotisserie chicken is a great time saver.
- 14 oz artichoke hearts (drained and chopped, 1 can)
- ½ cup grated Parmesan cheese
- 8 oz shredded mozzarella cheese (divided) Reserve half for topping.
- ¼ cup chopped fresh basil (divided) Reserve half for mixing into the cream cheese.
- ½ cup sun-dried tomatoes (chopped, drained, and divided) Divide between the filling and topping.
- 12 oz low-fat cream cheese (room temperature, 1½ bricks) Make sure it’s softened for easier mixing.
- 1 cup half and half
- 1 tsp minced garlic Adjust according to taste.
- Kosher salt and freshly ground black pepper (to taste)
- 12 oz cooked lasagna noodles (1 box) Use your preferred noodle type.
- 12 slices whole milk mozzarella cheese For topping.
Instructions
Preparation
- Preheat your oven to 350°F and set out a 9×13-inch baking pan.
- In a large bowl, mix together the chicken, artichokes, Parmesan cheese, 1 cup of mozzarella cheese, half of the basil, and all of the tomatoes. Set this mixture aside.
- In another bowl, beat the cream cheese, half and half, garlic, and salt and pepper until well combined. Stir in the remaining half of the basil. Set half of this cream cheese mixture aside.
- Take the other half of the cream cheese mixture and mix it with the chicken mixture.
Assembly
- Spread half of the plain cream cheese mixture into the bottom of the baking dish. Lay 3 cooked lasagna noodles on top, then add one-third of the chicken mixture.
- Repeat this layering two more times, finishing with a layer of noodles.
- Top the final noodle layer with the remaining plain cream cheese mixture.
- Lay the slices of whole milk mozzarella on top in rows of three. Then, sprinkle the remaining shredded mozzarella over everything and add extra basil if desired.
Baking
- Bake in the preheated oven for 25 minutes, or until heated through.
- Let it cool for 10 minutes before slicing, serving, and enjoying!
