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Caprese Chicken Lasagna


16 oz Pastene Lasagne Festonate, about 16-18 noodles
1 Tbsp Pastene Extra Virgin Olive Oil
2 lb boneless skinless chicken breasts, cut into 1” pieces
2 tsp dried oregano
kosher salt and freshly ground black pepper to taste
¼ cup Pastene Balsamic Vinegar
4 tsp Pastene Minced Garlic, divided
3 Tbsp butter
3 Tbsp all-purpose flour
2 ½ cups whole milk
5 cups shredded mozzarella, divided
¾ cup freshly grated parmesan
15 oz ricotta cheese
1 large egg
6 roma tomatoes, thinly sliced
1 cup thinly sliced basil leaves, plus more for garnish
Pastene Balsamic Glaze, for garnish


  • Preheat oven to 375º F. Bring a large pot of salted water to a boil and cook lasagne until al dente, about 12 minutes. Drain well and lay out each noodle on clean kitchen towels or parchment to prevent sticking until assembly.
  • Meanwhile, in a large skillet over medium heat, heat oil. Season chicken with oregano, salt, and pepper. Cook until golden and cooked through, 8 to 9 minutes. Add balsamic vinegar and half the garlic to pan and stir until combined. Transfer chicken to a plate and discard vinegar.
  • In the same skillet over medium heat, melt butter. Add remaining half of the garlic and cook until fragrant, 1 minute. Add flour and cook until golden, 1 minute more. Add milk and simmer until thick and creamy, 3 to minutes, then add 1 cup mozzarella and Parmesan. 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 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 total of three layers, ending with mozzarella.
  • Bake until bubbly and golden, 25 minutes. Garnish with basil and drizzle with balsamic glaze before serving.

Product Used

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