White Chicken Caprese Lasagna

Ingredients for Ricotta Layer:

• 2 lbs ricotta cheese
• 1/2 cup grated parmesan cheese
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Ingredients for Sauce:

• 1/2 stick butter
• 4 cloves of garlic
• 1/4 cup all-purpose flour (or all-purpose gluten free flour mix like this one)
• 4 cups milk (I used whole)
• 1 cup heavy cream
• 2 1/2 cups mozzarella cheese
• 2 cups packed spinach
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons chopped fresh basil

White Chicken Caprese Lasagna

Ingredients for layering:

• 1 1/2 cups more mozzarella 
• 1 box of oven ready lasagna noodles (you can use these gluten free ones)
• 2 cooked chicken breasts, cut into bite sized pieces
• Halved cherry tomatoes (about 20)
• More fresh basil for garnish
• Balsamic glaze (buy here, or you can make your own by simmering balsamic vinegar until it has reduced thickened)

Directions:

1. Combine all of the ingredients for the ricotta layer and set aside. 
2. For the sauce, melt the butter in a large pot over medium heat. Add the minced garlic and continue to cook for about 30 seconds. Add the flour and whisk to combine. Add the milk, a little at a time, whisking well as you add it. Add the heavy cream. Bring to a boil, stirring the whole time. 
3. Reduce the heat to medium-low and add the mozzarella, spinach, salt, pepper, and basil. Continue cooking until the cheese is melted and the spinach is wilted. Set aside. 

To assemble:

1. Preheat oven to 350ºF. 
2. Place a couple ladles of sauce in the bottom of a greased 9x13 inch pan. Top with a layer of noodles followed by 1/3 of the ricotta mixture followed by 1/3 of the chopped chicken followed by 1/3 of the remaining sauce mixture. Continue layering in this pattern, ending with sauce (you should have sauce, noodles, ricotta, chicken, sauce, noodles, ricotta, chicken, sauce, noodles, ricotta, chicken, sauce). Top with 1 1/2 cups mozzarella and then scatter on the halved cherry tomatoes. 
3. Bake for about 45 minutes (I like to put the 9x13 pan on a cookie sheet in the oven, just in case it overflows at all). If the top browns before the 45 minutes are up, just cover it with a sheet of tin foil for the rest of the time. 
4. Allow to cool about 10-20 minutes before serving. Top with fresh basil and balsamic glaze. 

Source Blog >>> http://www.yammiesnoshery.com/2019/04/white-chicken-caprese-lasagna.html

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