Caprese Chicken Lasagna

Last weekend, we were enjoying a beautiful night and watching the sunset from our patio.  We both noticed that our large tree's leaves are looking a little bit lighter these days.  The rich dark green from summer is fading away and that means fall is not far behind.

It was so perfect outside, that we decided to eat at our fire table.  The lasagna baked while we enjoyed every last minute of daylight.  When dinner was ready, we simply turned on our patio twinkle lights and fired up the table.

If you like Caprese Salads, you undoubtedly will love this lasagna.  I cannot say enough about how comforting this dish was...perfect start to a new week.

Best Caprese Chicken Lasagna Recipe

Courtesy of Delish.com

1 box lasagna noodles

1 Tbl extra virgin olive oil

1 lb. boneless skinless chicken breasts, cut into pieces

2 tsp. dried oregano

kosher salt

freshly ground black pepper

2 Tbl balsamic vinegar

3 cloves garlic, minced, divided

3 Tbl butter

3 Tbl all-purpose flour

2-1/2 cups milk

5 cups shredded mozzarella, divided

3/4 cup freshly grated Parmesan cheese

1 (15 ounce) container Ricotta cheese

1 large egg

4 Roma tomatoes, thinly sliced

1/2 cup. thinly sliced basil leaves

balsamic glaze, for drizzling

Preheat oven to 375 degrees.  In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.

Meanwhile, in a large skillet over medium heat, heat oil.  Season chicken with dried oregano, 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 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 salt and pepper.

In a large baking dish (coated with non-stick cooking spray), 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 glaze and serve.

One Year Ago: Zucchini Pie

Two Years Ago: Greek Chicken Salad

Three Years Ago: Spinach, Chicken, Bacon Pizza

Four Years Ago: Snickerdoodles