This dish combines the creamy richness of white chicken lasagna with the fresh, vibrant flavors of caprese salad, creating a delicious and comforting meal.
- 3 cups cooked, shredded chicken (rotisserie works well)
- 1 can (14-ounce) artichoke hearts, drained and chopped
- ½ cup grated Parmesan cheese
- 8 ounces shredded mozzarella cheese, divided
- ¼ cup fresh basil, chopped, divided
- ½ cup sun-dried tomatoes, chopped and drained, divided
- 12 ounces low-fat cream cheese, softened (1½ bricks)
- 1 cup half-and-half
- 1 tsp minced garlic
- Kosher salt and freshly ground black pepper, to taste
- 12 ounces cooked lasagna noodles (1 box)
- 12 slices whole milk mozzarella cheese
Preheat Oven: Set oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare Chicken Mixture:In a large bowl, combine the shredded chicken, artichokes, Parmesan cheese, 1 cup shredded mozzarella, half of the basil, and half of the sun-dried tomatoes. Set aside. Make the Cream Cheese Sauce:In a separate bowl, use a hand mixer to beat the cream cheese, half-and-half, garlic, salt, and pepper until smooth.Stir in the remaining basil.Set aside half of this mixture. Stir the remaining half into the chicken mixture. Assemble the Lasagna:Spread half of the reserved cream cheese mixture over the bottom of the baking dish.Layer 3 cooked lasagna noodles on top.Spread ⅓ of the chicken mixture over the noodles.Repeat layers twice, ending with a noodle layer. Add Final Layers:Spread the remaining plain cream cheese mixture on top.Arrange the mozzarella slices over the lasagna.Sprinkle with the remaining shredded mozzarella and extra basil if desired. Bake: Place the lasagna in the preheated oven and bake for 25 minutes, until heated through and the cheese is melted.
Rest & Serve: Let the lasagna cool for at least 10 minutes before slicing and serving.