Caprese Chicken Lasagna

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  • 00:25Prep Time
  • 00:40Cook Time


  • 1 box lasagna noodles
  • 1 Tbsp. extra-virgin olive oil
  • 1 lb. boneless skinless chicken breasts, cut into pieces
  • 2 tsp. dried oregano
  • Johnny’s Seasoning Salt
  • Johnny’s Seasoned Pepper
  • 3 Tbsp. all-purpose flour
  • 2 1/2 cup milk
  • 5 cup shredded mozzarella, divided
  • 2 Tbsp. balsamic vinegar
  • 3 cloves garlic, minced, divided
  • 3 Tbsp. butter
  • 3/4 cup freshly grated Parmesan
  • 1 15-ounce container ricotta
  • 1 large egg
  • 4 Roma tomatoes, thinly sliced
  • 1/2 cup thinly sliced basil leaves


  1. Preheat oven to 375º.
  2. In a large pot of salted boiling water, cook lasagna noodles until very al dente. Drain.
  3. Meanwhile, in a large skillet over medium heat, heat oil.
  4. Season chicken with dried oregano and Johnny’s Seasoning Salt and Seasoned Pepper. Cook until golden and no longer pink, 8 minutes.
  5. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer to a plate.
  6. To the 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.
  7. Add milk and simmer until thick and creamy, 3 minutes, then add 1 cup mozzarella and Parmesan. Season with Johnny’s Seasoning Salt and Seasoned Pepper.
  8. In a small bowl, stir together ricotta and egg and season with Johnny’s Seasoning Salt and Seasoned Pepper.
  9. 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 with three layers, ending with mozzarella.
  10. Bake until bubbly and golden, 35 minutes. Garnish with more basil and serve.


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