Cookin’ with Kaye

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

Kosher salt

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.