Lasagna, like tater tots, is a universally loved food group in this house. Especially Costco lasagna.
It’s always perfectly cheesy and so, so delicious. I have come to rely on their pre-made pans over the holidays, and really, whenever I think I might need one, which is pretty much one per month. Which has nothing to do with the holidays.
So as much as I am all about “homemade” in this house, some things are best left to the professionals. Even if the professionals make them by the thousands on a daily basis.
Anyway, I have to admit I’ve never made a non-tomato based version of lasagna before, so this recipe from Delish was truly a gamble. But really, just by reading the ingredients list, how can you go wrong? Short answer, you can’t. This was better than I’d hoped or expected – and definitely worth making again.
Caprese Chicken Lasagna
I saved a bit of time by using chicken that I’d cooked earlier in my slow cooker. I seasoned it with the oregano and black pepper, then mixed the balsamic vinegar through it after shredding it.
- 1 box oven ready lasagna noodles
- 1 tbsp. extra-virgin olive oil
- 1 lb. boneless skinless chicken breasts, cut into pieces (I used cooked, shredded chicken)
- 2 tsp. dried oregano
- Freshly ground black pepper
- 2 tbsp. balsamic vinegar
- 3 cloves garlic, minced, divided
- 6 tbsp. butter
- 6 tbsp. all-purpose flour
- 5 cups milk
- 5 cups shredded mozzarella, divided
- 3/4 c. freshly grated Parmesan
- 1 15-ounce container ricotta
- 1 large egg
- 4 roma tomatoes, thinly sliced
- 1/2 c. thinly sliced basil leaves
Preheat oven to 375º.
In a large skillet over medium heat, heat oil. Season chicken with dried oregano and salt and pepper. Cook until golden and no longer pink, 8 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
Make sauce: To skillet over medium heat, add butter. Let melt, then add remaining half garlic and cook 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with salt and pepper.
Assemble lasagna: In a small bowl, stir together ricotta and egg and season with pepper.
In a 9×13 baking dish, spread a thin layer of sauce. Add a layer of lasagna noodles, slightly overlapping, and top with about a third of ricotta mixture, a third of tomatoes, a third of the basil, a third of the cooked chicken, another layer of sauce, and a third of mozzarella. Repeat with three layers, ending with mozzarella.
Bake until bubbly and golden, 35 minutes. Garnish with more basil and a drizzle of balsamic and serve.
~adapted from Delish