White Chicken Caprese Lasagna: Creamy, Cheesy & Bursting with Fresh Flavors

This creamy White Chicken Caprese Lasagna layers tender chicken, mozzarella, tomatoes, fresh basil, and a rich homemade white sauce between lasagna noodles for a fresh twist on classic lasagna.

Ingredients (Serves 8)

Lasagna

• 12 lasagna noodles, cooked according to package directions
• 3 cups cooked chicken, shredded or diced
• 3 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 cups cherry tomatoes, halved
• ½ cup chopped fresh basil
• 15 oz (425 g) ricotta cheese
• 1 large egg
• 1 teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

White Sauce

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• ¼ cup all-purpose flour
• 3 cups (720 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup grated Parmesan cheese

Instructions

1. Preheat the Oven

• Preheat the oven to 375°F (190°C).
• Grease a 9 × 13-inch (23 × 33 cm) baking dish.

2. Make the White Sauce

• Melt the butter in a saucepan over medium heat.
• Add the garlic and cook for 30 seconds until fragrant.
• Whisk in the flour and cook for 1 minute.
• Gradually whisk in the milk and heavy cream until smooth.
• Stir in the Italian seasoning, onion powder, salt, and pepper.
• Simmer for 5–7 minutes, stirring often, until thickened.
• Remove from the heat and stir in the Parmesan cheese.

3. Prepare the Ricotta Mixture

• In a bowl, mix the ricotta, egg, garlic powder, salt, and pepper until smooth.

4. Assemble the Lasagna

1. Spread a thin layer of the white sauce in the baking dish.
2. Add a layer of lasagna noodles.
3. Spread one-third of the ricotta mixture over the noodles.
4. Add one-third of the chicken.
5. Sprinkle with one-third of the mozzarella.
6. Scatter one-third of the cherry tomatoes and basil.
7. Spoon over one-third of the white sauce.
8. Repeat the layers two more times.
9. Finish with the remaining mozzarella and Parmesan cheese.

5. Bake

• Cover with foil and bake for 35 minutes.
• Remove the foil and bake for an additional 15–20 minutes, until the cheese is melted, golden, and bubbling.

6. Rest and Serve

• Let the lasagna rest for 10–15 minutes before slicing.
• Garnish with extra fresh basil and serve.

Tips

• Rotisserie chicken is a great time-saving option.
• Fresh mozzarella can be used, but drain it well to prevent excess moisture.
• Letting the lasagna rest before cutting helps it hold its shape.
• Refrigerate leftovers for up to 4 days or freeze for up to 3 months.

Prep Time: 25 minutes
Cook Time: 55 minutes
Rest Time: 10–15 minutes
Total Time: About 1 hour 35 minutes
Servings: 8