DELICIOUS Chicken and Broccoli Lasagna

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Baked chicken and broccoli lasagna with melted cheese in individual dishes.

Chicken and Broccoli Lasagna is a warm, cheesy dish. It layers chicken, green broccoli, and creamy sauce between sheets of pasta. It’s baked until the cheese on top is golden and bubbly. This dish is a tasty mix of meat, veggies, and cheese.

Ingredients:

For the Chicken and Broccoli Filling:

  • 2 tablespoons olive oil
  • 1 pound cooked chicken breast, shredded or chopped
  • 4 cups broccoli florets, blanched and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • Salt and pepper to taste

Béchamel Sauce:

  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cups whole milk
  • A pinch of nutmeg
  • Salt and pepper to taste

For the Lasagna:

  • 12 lasagna noodles, cooked al dente (or no-boil lasagna noodles)
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese

How to Make Chicken and Broccoli Lasagna:

Prepare the Filling:

  1. In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
  2. Add the cooked chicken and broccoli to the skillet, seasoning with salt and pepper. Cook for a few minutes until heated through. Set aside.

Make the Béchamel Sauce:

  1. Melt butter in a saucepan over medium heat. Add flour and whisk for 1-2 minutes until the roux is golden and emits a nutty aroma.
  2. Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens.
  3. Season with salt, pepper, and a pinch of nutmeg. Remove from heat.

Assemble the Lasagna:

  1. Preheat your oven to 375°F (190°C).
  2. Spread a thin layer of béchamel sauce on the bottom of a lasagna dish.
  3. Layer four lasagna noodles over the sauce, followed by half of the chicken and broccoli mixture, a layer of béchamel sauce, and a sprinkle of both mozzarella and Parmesan cheese.
  4. Repeat the layering process once more and finish with a final layer of noodles, the remaining béchamel sauce, and a generous amount of shredded mozzarella and Parmesan cheese.

Bake the Lasagna:

  1. Cover the lasagna dish with foil and bake for 25 minutes.
  2. Remove the foil and bake for an additional 20-25 minutes until the cheese is golden and bubbly.
  3. Let the lasagna rest for about 10 minutes before slicing. This allows the layers to set and makes serving easier.

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