White Chicken Caprese Lasagna Recipe
This tasty pasta dish is inspired by two favorites—lasagna and caprese salad. Combining the two with succulent chicken makes the best white chicken lasagna!Step-by-step photos can be seen below the recipe card.
Servings: 8
Equipment
- 9x13 Baking Pan
- Hand Mixer
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
Instructions
- Preheat oven to 350°F. Set out a 9x13-inch baking pan.
- In a large bowl, combine the chicken, artichokes, and Parmesan cheese, along with 1 cup of mozzarella cheese, half of the basil, and all of the tomatoes. Set aside.3 cups cooked and shredded chicken, 14 oz. artichoke hearts, ½ cup grated Parmesan cheese, 8 oz. shredded mozzarella cheese, ¼ cup chopped fresh basil, ½ cup sun-dried tomatoes
- In a separate bowl, using a hand mixer, beat the cream cheese, half and half, garlic, and salt and pepper to taste until well combined. Using a spoon, stir in the remaining half of the basil. Set half of this cream cheese mixture aside and combine the remaining half with the chicken mixture.12 oz. low-fat cream cheese, 1 cup half and half, 1 tsp minced garlic, kosher salt and freshly ground black pepper
- Take half of the plain cream cheese mixture (part without the chicken) and spread it into the 9x13 baking dish, covering the bottom. Lay 3 cooked lasagna noodles on top and then top with one-third of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.12 oz. cooked lasagna noodles
- Top with the last half of the plain cream cheese mixture.
- Place the whole milk mozzarella slices on top in rows of three.12 slices whole milk mozzarella cheese
- Sprinkle the remaining shredded mozzarella over everything, and then top with more basil if desired.
- Bake in the preheated oven for 25 minutes, or until heated through.
- Cool for 10 minutes, then slice, serve and enjoy.
Video
Nutrition
Serving: 1slice | Calories: 549kcal | Carbohydrates: 26g | Protein: 39g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 134mg | Sodium: 1246mg | Potassium: 589mg | Fiber: 2g | Sugar: 8g | Vitamin A: 996IU | Vitamin C: 3mg | Calcium: 527mg | Iron: 2mg