Chicken and Broccoli Lasagna recipe

Here’s a delicious Chicken and Broccoli Lasagna recipe that combines the rich flavors of creamy sauce, tender chicken, and nutritious broccoli, all layered with lasagna noodles and cheese. Enjoy!

Ingredients

For the Chicken and Broccoli Mixture:

• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, steamed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste

For the White Sauce:

• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• 4 cups milk
• 1 cup grated Parmesan cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

For Assembly:

• 12 lasagna noodles, cooked according to package instructions
• 2 cups ricotta cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh parsley, chopped (optional, for garnish)

Instructions

Prepare the Chicken and Broccoli Mixture:

1. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft and translucent, about 5 minutes.
2. Add the shredded chicken and steamed broccoli to the skillet. Season with salt and pepper to taste. Cook for another 3-5 minutes, stirring occasionally. Set aside.

Make the White Sauce:

1. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for about 2 minutes to form a roux.
2. Gradually add the milk, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
3. Remove from heat and stir in the Parmesan cheese, ground nutmeg, salt, and pepper. Mix until the cheese is melted and the sauce is smooth.

Assemble the Lasagna:

1. Preheat your oven to 375°F (190°C).
2. Spread a thin layer of the white sauce on the bottom of a 9×13 inch baking dish.
3. Place 3 lasagna noodles over the sauce. Spread 1/3 of the ricotta cheese over the noodles, followed by 1/3 of the chicken and broccoli mixture. Pour 1/4 of the remaining white sauce over the chicken and broccoli.
4. Sprinkle 1/3 of the shredded mozzarella cheese over the sauce.
5. Repeat the layers two more times (noodles, ricotta, chicken and broccoli, white sauce, mozzarella).
6. Finish with a final layer of lasagna noodles, the remaining white sauce, and the remaining shredded mozzarella and grated Parmesan cheese.

Bake the Lasagna:

1. Cover the baking dish with aluminum foil and bake for 25 minutes.
2. Remove the foil and bake for an additional 20-25 minutes, or until the cheese is golden and bubbly.
3. Let the lasagna sit for about 10 minutes before cutting into it to allow it to set.

Serve:

1. Garnish with chopped fresh parsley if desired.
2. Serve hot and enjoy your Chicken and Broccoli Lasagna!

Tips:

• For added flavor, consider using a mixture of cheeses such as fontina or gouda.
• If you prefer, you can use whole wheat or gluten-free lasagna noodles.
• You can prepare the lasagna a day ahead and refrigerate it before baking. Just add an additional 10-15 minutes to the baking time if baking from cold.