Chicken Broccoli Lasagna
Elevate your weeknight dinner routine with this creamy, comforting Chicken Broccoli Lasagna, a delicious twist on the classic Italian favorite. Tender lasagna noodles are layered with shredded chicken, perfectly steamed broccoli, and a rich, velvety béchamel sauce infused with garlic, nutmeg, and melty mozzarella and Parmesan cheeses. The combination of hearty protein, fresh vegetables, and indulgent cheese creates a balanced, satisfying meal that’s perfect for feeding a crowd. Baked to golden, bubbly perfection, this lasagna is as visually stunning as it is delicious. Whether you're prepping a family meal or hosting a dinner party, this dish is sure to impress. Pair it with a crisp green salad and garlic bread for a complete, irresistible plate. Don’t forget the garnish of fresh parsley for a final touch of elegance!
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 3 cups Cooked chicken breast (shredded or diced)
- 3 cups Broccoli (chopped into small florets)
- 4 tablespoons Unsalted butter
- 4 tablespoons All-purpose flour
- 3.5 cups Whole milk
- 1 teaspoon Garlic powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.25 teaspoons Nutmeg
- 3 cups Shredded mozzarella cheese
- 1.5 cups Grated Parmesan cheese
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (chopped, optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray and set aside.
Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente. Drain and lay flat on a clean kitchen towel to prevent sticking.
While the noodles cook, steam or blanch the broccoli florets until tender-crisp. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until it forms a smooth paste (roux).
Gradually whisk in the milk, ensuring no lumps form. Cook over medium heat, whisking frequently, until the sauce thickens (about 5-7 minutes).
Season the béchamel with garlic powder, salt, black pepper, and nutmeg. Remove from heat and stir in 1 cup of shredded mozzarella and 1/2 cup of Parmesan cheese until melted and incorporated.
Spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
Start layering: place a single layer of lasagna noodles, followed by shredded chicken, broccoli florets, a generous amount of béchamel sauce, and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all ingredients are used, ending with a layer of noodles topped with béchamel sauce and the remaining cheeses.
Cover the dish with aluminum foil and bake in the preheated oven for 30-35 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Allow the lasagna to rest for 10-15 minutes before slicing and serving. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
814 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 75.7 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.7 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 640 mg | 49% | |
| Iron | 4.2 mg | 24% | |
| Potassium | 630 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.
