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About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

Knicely Made

Delicious Recipes &

Fabulous DIY Projects

White Chicken Caprese Lasagna

Updated: Oct 5, 2021

PREP TIME: 45 minutes

COOK TIME: 45 minutes

COOL TIME: 15 minutes

TOTAL TIME: 1 hour 45 minutes



2 pounds Ricotta Cheese

1/2 cup grated Parmesan Cheese

2 Eggs

1/2 teaspoon Salt

1/4 teaspoon Pepper


1/2 stick Butter

4 cloves Garlic

1/4 cup All-Purpose Flour

4 cups Whole Milk

1 cup Heavy Cream

2 & 1/2 cups Mozzarella Cheese

2 cups packed Fresh Spinach

3/4 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoons chopped Fresh Basil


1 & 1/2 cups Mozzarella

1 box Oven Ready Lasagna Noodles

2 cooked Chicken Breasts, cut into bite sized pieces

20 Cherry Tomatoes, halved

More Fresh Basil for Garnish

Balsamic Glaze, balsamic vinegar reduced to a thick glaze


1. Preheat oven to 350 degrees Fahrenheit.

2. Combine all of the ingredients for ricotta layer and set aside.

3. 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.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.

4. TO ASSEMBLE: 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 1/4 of the remaining sauce mixture. Continue layering in the pattern ending with sauce (you should have sauce, noodles, ricotta, chicken, sauce, noodles, ricotta, chicken, sauce). Tip with a final layer or noodles, then remaining sauce. Top with 1 & 1/2 cups mozzarella then scatter the halved cherry tomatoes on top.

5. Place the 9x13 on a baking sheet that is larger in case of overflow. Baked for 45 minutes. 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.

6. Allow to cool about 10-20 minutes before serving. Top with fresh basil and balsamic glaze.

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