White Chicken Caprese Lasagna with Artichokes and Sun Dried Tomatoes
A creamy white lasagna with shredded chicken, artichokes, basil, sun dried tomatoes, and mozzarella.
Equipment
- 9x13 inch baking dish
- Large pot
- Two large mixing bowls
- Hand mixer
Ingredients
Main Ingredients
- 3 cup cooked shredded chicken rotisserie works well
- 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 cream cheese softened
- 1 cup half and half
- 1 tsp minced garlic
- ½ tsp ground black pepper
- 12 oz lasagna noodles 1 box, cooked until al dente
- 12 slices whole milk mozzarella cheese for the top
Instructions
Cooking
- Prep the noodles. Heat the oven to 350 degrees F and cook the lasagna noodles until al dente.
- Make the filling. Mix the chicken, artichokes, Parmesan, 1 cup mozzarella, half the basil, and half the sun dried tomatoes in a bowl.
- Beat the cream sauce. Beat the cream cheese with the half and half, garlic, and pepper until smooth and stir in the remaining basil. Mix half of it into the chicken filling.
- Layer. Spread half of the remaining plain sauce in the dish, then layer 3 noodles and one third of the filling, repeating until you have three layers topped with a final layer of noodles and the rest of the sauce.
- Top and bake. Cover with the mozzarella slices, remaining shredded mozzarella, and sun dried tomatoes, then bake 25 minutes until hot and 165 degrees F in the center.
- Rest. Cool 10 minutes and garnish with basil.
Notes
Substitutions: Any cooked shredded chicken works in place of rotisserie chicken.
Tips: Soften the cream cheese for a smooth sauce, and divide the sun dried tomatoes between the filling and the top.
Storage: Refrigerate for up to 3 days and skip freezing.