Caprese Chicken Lasagna

If you like Caprese, then there's everything to love about this recipe. It's definitely not your average lasagna.

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***Second disclaimer: I am not a professional chef or a nutritionist and often my recipes will leave the reader to choose their favorite seasoning or brand to use, so I do NOT include nutritional information for my recipes. That is completely up to the reader to determine based on ingredients they use***

Instructions

Olive Oil

2 lbs Chicken Breasts

2 teaspoon Lightly Dried Italian Herbs

4 cloves Garlic, minced, divided

6 Roma Tomatoes, thinly sliced

1/2 cup Fresh Basil, thinly sliced

1 box lasagna noodles

3 tbsp all-purpose flour

3 tbsp butter

2 1/2 cup milk

5 cup Fresh Mozzarella, shredded

3/4 cup Parmesan, grated

1 (16-oz) container Ricotta

1 large Egg

1/4 cup Balsamic Vinegar

Balsamic glaze

Directions

Preheat oven to 375º.

In a large pot of salted boiling water, cook lasagna noodles according to package directions until very al dente. Drain.

In a large skillet over medium high, heat oil.

Season chicken with italian herbs, salt, and pepper. Cook in a single layer, until golden and cooked through. Shred Chicken.

Return all chicken to skillet, then add balsamic vinegar and half the garlic to pan and stir until balsamic is slightly thickened, 1 minute. Transfer to a plate.

Make sauce:

Bring skillet back to medium heat and melt in butter.

Add remaining garlic and cook until fragrant, 1 minute.

Add flour and cook until golden, 1 minute more.

Gradually add in milk while whisking, then simmer until thick and creamy, 3 minutes.

Add Parmesan and 1 cup mozzarella, stirring until melty. Season with salt and pepper.

In a small bowl, stir together ricotta and egg and season with salt and pepper.

In a large 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 for a total of three layers, ending with mozzarella.

Bake until bubbly and cheese is melty, about 25 minutes.

Garnish with basil and drizzle with balsamic glaze before serving.