Description

This White Chicken Caprese Lasagna is a delightful twist on traditional lasagna, featuring tender shredded chicken, artichoke hearts, sun-dried tomatoes, and fresh basil layered with creamy cheeses and cooked lasagna noodles. Baked until bubbly and topped with mozzarella slices, it’s a savory, satisfying meal perfect for family dinners or gatherings.

Ingredients

Scale

Chicken Mixture

3 cups cooked and shredded chicken (rotisserie recommended)
14 oz. artichoke hearts, drained and chopped (1 can)
½ cup grated Parmesan cheese
4 oz. shredded mozzarella cheese (half of the 8 oz.)
2 tbsp chopped fresh basil (half of the ¼ cup)
½ cup sun-dried tomatoes, chopped and drained (all)

Cream Cheese Mixture

12 oz. low-fat cream cheese, room temperature (1½ bricks)
1 cup half and half
1 tsp minced garlic
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh basil (remaining half of ¼ cup)

Other Ingredients

8 oz. shredded mozzarella cheese (remaining half of the 8 oz.)
12 oz. cooked lasagna noodles (1 box)
12 slices whole milk mozzarella cheese

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Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking pan by setting it aside for assembling the lasagna.
Combine Chicken Mixture: In a large bowl, mix the shredded chicken, chopped artichoke hearts, grated Parmesan cheese, 1 cup shredded mozzarella, half of the chopped basil, and all the sun-dried tomatoes. Stir gently to combine and set aside.
Prepare Cream Cheese Mixture: In a separate bowl, beat the cream cheese, half and half, minced garlic, salt, and pepper with a hand mixer until smooth and creamy. Fold in the remaining chopped basil. Divide this mixture in half; set one half aside, and mix the other half thoroughly into the chicken mixture.
Assemble the Lasagna Layers: Spread half of the plain (without chicken) cream cheese mixture evenly over the bottom of the baking dish. Lay three cooked lasagna noodles over the cream cheese layer, top with one-third of the chicken mixture. Repeat layering noodles and chicken mixture two more times, finishing with a layer of noodles.
Add the Cream Cheese Topping: Spread the remaining plain cream cheese mixture over the final noodle layer, ensuring an even coating.
Top with Mozzarella Slices: Place the 12 slices of whole milk mozzarella cheese in rows of three over the top layer.
Sprinkle Shredded Mozzarella and Basil: Evenly sprinkle the remaining shredded mozzarella cheese over the entire lasagna and garnish with additional fresh basil if desired.
Bake: Place the lasagna in the preheated oven and bake for 25 minutes or until heated through and the cheese on top is melted and bubbly.
Rest and Serve: Allow the lasagna to cool for 10 minutes to set before slicing. Serve warm and enjoy your White Chicken Caprese Lasagna.

Notes

Use rotisserie chicken for convenience and added flavor.
Drain and chop artichoke hearts well to avoid extra moisture.
Let cream cheese soften to room temperature for easier mixing.
Cook lasagna noodles al dente before assembling to prevent mushiness.
Allowing the lasagna to rest before serving helps it hold shape when sliced.