Chicken and Broccoli Lasagna
Creamy, comforting, and irresistibly cheesy, this Chicken and Broccoli Lasagna is a delightful twist on a traditional classic. Featuring tender lasagna noodles layered with succulent shredded chicken, crisp-tender broccoli, and a velvety homemade white sauce infused with garlic, oregano, and basil, this dish is a true flavor-packed masterpiece. A blend of ricotta, mozzarella, and Parmesan cheeses creates a luscious texture in every bite, while its golden, bubbly top makes it an eye-catching centerpiece for any dinner table. Ready in just over an hour, this family-friendly casserole is perfect for busy weeknights or weekend gatherings. Pair it with a crisp green salad and garlic bread for an Italian-inspired feast that will leave everyone craving seconds!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Cooked chicken breast, shredded
- 2 cups Fresh broccoli, chopped into bite-sized pieces
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 1 cup Grated Parmesan cheese
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 pieces Garlic cloves, minced
- 1 tablespoon Olive oil
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish and set aside.
Bring a pot of salted water to a boil. Cook the lasagna noodles according to the package directions until al dente. Drain and lay them flat on a clean kitchen towel to prevent sticking.
In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté until fragrant, about 1 minute. Add the chopped broccoli and cook for 4-5 minutes until tender but still crisp. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes to form a roux. Gradually add the milk, whisking constantly to smooth out lumps. Cook until the sauce thickens, about 5-7 minutes.
Stir 1 teaspoon of salt, 1/2 teaspoon of black pepper, dried oregano, and dried basil into the white sauce. Turn off the heat and set aside.
In a small bowl, mix the ricotta cheese with 1/2 cup of Parmesan cheese and the remaining 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
To assemble the lasagna, spread a thin layer of the white sauce on the bottom of the prepared baking dish. Lay 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta mixture, 1 cup of shredded chicken, 1/3 of the broccoli, and 1 cup of the mozzarella cheese on top. Drizzle with 1/4 of the remaining white sauce.
Repeat the layers two more times (noodles, ricotta, chicken, broccoli, mozzarella, sauce), ending with a final layer of noodles and the last of the white sauce spread evenly over the top.
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the lasagna.
Cover the baking dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 20 minutes, or until the cheese is golden and bubbly.
Let the lasagna cool for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 996 mg | 43% | |
| Total Carbohydrate | 76.3 g | 28% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.7 g | ||
| Protein | 64.6 g | 129% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 693 mg | 53% | |
| Iron | 4.6 mg | 25% | |
| Potassium | 634 mg | 13% | |
*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.
