Caprese Chicken Lasagna

8-10 Servings

16 oz	Lasagne noodles, 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	garlic cloves, minced and divided
3 Tbsp	butter
3 Tbsp	all-purpose flour
2½ 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
	balsamic glaze, for garnish

Prep time: 25 minutes | Cook time: 75 minutes

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.

Extra Virgin Olive Oil