Broccoli Chicken Lasagna
Elevate your weeknight dinner game with this creamy and satisfying Broccoli Chicken Lasagna, a delicious twist on a classic comfort food. Layers of tender shredded chicken, vibrant broccoli florets, and rich ricotta cheese are nestled between perfectly cooked lasagna noodles, all smothered in a luscious homemade white sauce infused with garlic and Parmesan. Topped with gooey mozzarella and baked to golden perfection, this casserole-style dish is as comforting as it is flavorful. Perfectly balanced with protein and vegetables, it's an ideal option for family dinners, meal prep, or special occasions. With just 30 minutes of prep and 50 minutes of baking, this creamy chicken lasagna is bound to become a favorite in your recipe collection!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 500 grams Chicken breast
- 300 grams Broccoli florets
- 1 cup Ricotta cheese
- 2 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 1.5 cups Heavy cream
- 2 teaspoons Minced garlic
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 0.25 teaspoon Nutmeg (optional)
Instructions
Preheat the oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Season the chicken breasts with salt and pepper. Heat olive oil in a medium skillet, cook the chicken until fully cooked (about 7-8 minutes per side), then shred or dice into small pieces. Set aside.
Blanch the broccoli florets in boiling water for 2 minutes, then transfer them to an ice bath to stop the cooking. Drain well and chop into smaller pieces, if desired.
In a medium saucepan, melt the butter over medium heat. Stir in the garlic and cook until fragrant, about 30 seconds.
Whisk in the flour, cooking for 1 minute to make a roux. Gradually add the milk and heavy cream, whisking constantly, until the sauce thickens.
Stir in 1/4 cup of Parmesan cheese, nutmeg (if using), and season with salt and pepper to taste. Remove from heat and set the sauce aside.
In a small bowl, combine ricotta cheese with 1/4 cup Parmesan cheese and mix well.
Spread a thin layer of the white sauce over the bottom of a 9x13-inch baking dish. Place a layer of lasagna noodles over the sauce.
Top the noodles with a layer of chicken, broccoli, ricotta mixture, and shredded mozzarella, then drizzle with more white sauce.
Repeat the layers (noodles, chicken, broccoli, ricotta, mozzarella, white sauce) until all ingredients are used, finishing with a layer of shredded mozzarella on top.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
1060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 27.0 g | 135% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 193 mg | 64% | |
| Sodium | 909 mg | 40% | |
| Total Carbohydrate | 93.5 g | 34% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 4.9 g | ||
| Protein | 60.7 g | 121% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 533 mg | 41% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 514 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
