Caprese Chicken Lasagna
12-15 Lasagna noodles
1-2 tablespoon Olive Oil
2 lbs. boneless, skinless chicken breasts, cut into pieces
2 teaspoon dried oregano
Fresh ground black pepper
2 tablespoons balsamic vinegar
3 cloves garlic, minced, divided
4 tablespoons butter
4 tablespoons all-purpose flour
2 ¾ cup milk
5 cups mozzarella cheese, shredded, divided
¾ cup grated Parmesan cheese
1 16 oz. container ricotta cheese
1 large egg
4 Roma tomatoes, thinly sliced
½ cup thinly sliced basil leaves, plus more for garnish (optional)
Preheat oven to 375-degrees F. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with oregano, salt, and pepper. Cook and stir until golden and cooked through, 8-9 minutes. Add balsamic vinegar and half the garlic to the pan and stir until combine, cook 1 minute. Transfer to a plate.
Make sauce: Bring skillet back to medium heat and melt butter. Add the remaining garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute. Add milk and simmer until thick and creamy, 3-4 minutes, then add Parmesan cheese and 1 cup mozzarella. Season with salt and pepper.
In a small bowl, stir together ricotta and egg and season with salt and pepper.
Spray a 9 x 13-inch baking dish with cooking spray. Spread a thin layer of sauce on bottom of baking dish. Add a layer of lasagna noodles, slightly overlapping, and top with about 1/3 of the ricotta mixture, 1/3 of the tomatoes, 1/3 of the basil, 1/3 of the cooked chicken, another layer of sauce, and 1/3 of the mozzarella. Repeat for a total of 3 layers, ending with mozzarella.
Bake until bubbly and golden, 25-30 minutes. Remove from oven and garnish with basil, if desired. Let rest 10-15 minutes before slicing and serving.