Name: Chicken and Broccoli Lasagna
Prep time: 20 min
Total time: 1 h 20 min
Ingredients: For the Chicken and Broccoli Filling: 2 tablespoons olive oil; 2 medium chicken breasts, boneless and skinless (about 1 lb), cooked and shredded; 1 medium onion, chopped; 3 cloves garlic, minced; 1 large head of broccoli, chopped into florets (or 2 cups frozen broccoli, thawed); Salt and pepper to taste; ½ teaspoon dried oregano; ½ teaspoon dried basil; For the White Sauce: 4 tablespoons unsalted butter; 3 tablespoons all-purpose flour; 3 cups milk (whole milk or 2% for creaminess); 1 cup heavy cream; 1 cup mozzarella cheese, shredded; ½ cup Parmesan cheese, grated; Salt and pepper to taste; ¼ teaspoon ground nutmeg (optional); For the Lasagna: 9-12 lasagna noodles (preferably no-boil noodles); 1 cup shredded mozzarella cheese (for topping); ½ cup grated Parmesan cheese (for topping); Chicken: A lean protein source, chicken adds a delicious, tender texture to the lasagna while keeping it light and healthy.; Broccoli: Packed with vitamins and fiber, broccoli not only adds color but also nutritional value to the dish.; White Sauce: A rich, creamy sauce made from butter, milk, and cream that ties the flavors of the dish together with its smooth texture and richness.; Cheese: The mozzarella and Parmesan provide the signature cheesiness of lasagna while adding depth of flavor to the dish.

Ingredients

Scale

For the Chicken and Broccoli Filling:
- 2 tablespoons olive oil
- 2 medium chicken breasts, boneless and skinless (about 1 lb), cooked and shredded
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 large head of broccoli, chopped into florets (or 2 cups frozen broccoli, thawed)
- Salt and pepper to taste
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
For the White Sauce:
- 4 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cups milk (whole milk or 2% for creaminess)
- 1 cup heavy cream
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- Salt and pepper to taste
- ¼ teaspoon ground nutmeg (optional)
For the Lasagna:
- 9–12 lasagna noodles (preferably no-boil noodles)
- 1 cup shredded mozzarella cheese (for topping)
- ½ cup grated Parmesan cheese (for topping)

Ingredient Highlights

Chicken: A lean protein source, chicken adds a delicious, tender texture to the lasagna while keeping it light and healthy.
Broccoli: Packed with vitamins and fiber, broccoli not only adds color but also nutritional value to the dish.
White Sauce: A rich, creamy sauce made from butter, milk, and cream that ties the flavors of the dish together with its smooth texture and richness.
Cheese: The mozzarella and Parmesan provide the signature cheesiness of lasagna while adding depth of flavor to the dish.

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Instructions

1. Prepare the Chicken and Broccoli Filling:

Cook the Chicken: If the chicken breasts are not yet cooked, heat 1 tablespoon of olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, and cook for 6-7 minutes on each side until fully cooked and golden brown. Remove from the pan and shred the chicken into small pieces.
Sauté the Vegetables: In the same pan, add the remaining tablespoon of olive oil. Sauté the chopped onion for 2-3 minutes until softened, then add the garlic and cook for another 1 minute until fragrant.
Cook the Broccoli: Add the chopped broccoli florets to the pan and cook for 5-6 minutes until tender. If using frozen broccoli, simply heat it through. Season with salt, pepper, oregano, and basil.
Combine Chicken and Broccoli: Add the shredded chicken back into the pan, stirring to combine the chicken and broccoli mixture. Set aside while you prepare the white sauce.

2. Make the White Sauce:

Melt Butter: In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux (paste).
Add Milk and Cream: Gradually whisk in the milk and heavy cream. Continue whisking until the sauce begins to thicken, about 4-5 minutes.
Add Cheese and Season: Stir in the mozzarella and Parmesan cheese until melted and smooth. Season with salt, pepper, and nutmeg (if using) to taste. Remove from heat.

3. Assemble the Lasagna:

Prepare the Noodles: If using traditional lasagna noodles, cook them according to package instructions. Drain and set aside. If using no-boil noodles, make sure you have enough to cover each layer.
Layer the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Start by spreading a thin layer of the white sauce at the bottom of the dish.
Add the First Layer: Place a layer of lasagna noodles on top of the sauce. Spread a third of the chicken and broccoli mixture on top of the noodles, followed by a generous layer of the white sauce. Repeat this process for two more layers, ending with a layer of white sauce on top.
Top with Cheese: Sprinkle the remaining mozzarella cheese and Parmesan cheese on top.

4. Bake the Lasagna:

Cover and Bake: Cover the lasagna with aluminum foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Cool and Slice: Let the lasagna cool for 10-15 minutes before slicing. This will allow the layers to set and make it easier to serve.

Prep Time: 20minutes

Nutrition

Serving Size: 10
Calories: 400
Fat: 18g
Carbohydrates: 40g
Protein: 25g