White Chicken Caprese Lasagna 

Yammie’s Noshery’s White Chicken Caprese Lasagna is a luxurious twist on traditional caprese and creamy lasagna—layers of tender cooked chicken, fresh basil, spinach, cherry tomatoes, and three kinds of cheese (ricotta, mozzarella, and Parmesan), all wrapped in a rich béchamel-like white sauce and topped with balsamic glaze. It comes with a gluten‑free option and bakes to bubbly perfection in about 1 hour and 45 minutes. A cozy and elegant family dinner that’s both hearty and refreshing. 

Ingredients

• Meat & Produce:
  
  

  • 2 cooked chicken breasts, shredded or chopped
    
    

  • 2 cups packed fresh spinach
    
    

  • ~20 cherry tomatoes, halved
    
    

  • ~2 Tbsp fresh basil
    
    

• Dairy, Eggs & Cheese:
  
  

  • 2 lbs ricotta cheese
    
    

  • 1½ cups shredded mozzarella
    
    

  • 2½ cups additional mozzarella (total ~4 cups)
    
    

  • ½ cup grated Parmesan
    
    

  • 2 eggs
    
    

• Sauce & Layers:
  
  

  • ½ stick butter
    
    

  • ¼ cup all‑purpose flour
    
    

  • 1 cup heavy cream
    
    

  • 4 cups milk
    
    

  • Salt (≈ 1¼ tsp) and pepper (½ tsp)
    
    

  • Oven‑ready lasagna noodles (or gluten‑free noodles if preferred)
    
    

• Finishing touch:
  
  

  • Balsamic glaze (for drizzling) 

Directions

1. Prepare sauce: Melt butter in a saucepan over medium heat. Whisk in flour to form a roux, then gradually stir in heavy cream and milk. Simmer until thickened. Season with salt and pepper.
   
   

2. Mix ricotta filling: In a bowl, mix ricotta with eggs, a portion of mozzarella, Parmesan, chopped basil, spinach, shredded chicken, and half of the cherry tomatoes.
   
   

3. Assemble: Spread a thin layer of sauce on the bottom of the baking dish. Layer noodles, then chicken‑ricotta filling, sauce, and more mozzarella. Repeat for multiple layers, ending with sauce and remaining mozzarella over the top. Scatter remaining tomatoes across the top.
   
   

4. Bake: Preheat oven to 350 °F (175 °C). Bake the lasagna, covered, for about 45 minutes, then uncovered for the final 15 minutes until golden and bubbling.
   
   

5. Finish: Remove from oven, let rest briefly, then drizzle with balsamic glaze before serving. Garnish with fresh basil or spinach ribbons if desired.
   
   

Nutrients (per serving, yields ~8 servings)

Based on average nutritional data for white chicken lasagna:

• Calories: ~600 kcal
  
  

• Protein: ~40 g
  
  

• Fat: ~32 g (≈ 17 g saturated)
  
  

• Carbohydrates: ~48 g
  
  

• Calcium: ~590 mg (~59% DV)
  
  

• Potassium: ~780 mg (~17% DV)
  
  

• Sodium: ~400 mg
  
  

• Fiber: ~2 g
  
  

• Sugar: ~6 g