Why You’ll Love This Recipe

You’ll love Chicken Broccoli Lasagna for its unique and flavorful take on the classic lasagna. The creamy white sauce balances the tenderness of the chicken and the freshness of the broccoli, creating a perfect harmony of flavors. It’s a lighter, healthier option compared to traditional meat lasagna, but still just as hearty and satisfying. Plus, it’s easy to make and a great way to sneak in some vegetables, making it a wonderful dish for both kids and adults.

Ingredients

  • 1 pound cooked chicken breast, shredded (about 2-3 breasts)

  • 1 head of broccoli, cut into small florets (or 1 frozen bag of broccoli florets)

  • 12 cooked lasagna noodles

  • 2 cups shredded mozzarella cheese

  • 1/2 cup grated Parmesan cheese

For the white sauce:

  • 4 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 3 cups whole milk (or half-and-half for a richer sauce)

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon onion powder

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon nutmeg (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.

  2. Cook the broccoli: If using fresh broccoli, steam or boil the florets until just tender (about 3-4 minutes). If using frozen broccoli, thaw it and drain any excess water. Chop the broccoli into small, bite-sized pieces and set aside.

  3. Prepare the white sauce: 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. Gradually add the milk, whisking continuously to avoid lumps. Bring the sauce to a simmer and cook for 5-7 minutes until it thickens. Season with garlic powder, onion powder, salt, pepper, and nutmeg (if using). Once thickened, remove the sauce from heat.

  4. Assemble the lasagna: Spread a thin layer of the white sauce on the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce. Spread half of the shredded chicken over the noodles, followed by half of the broccoli and a layer of sauce. Sprinkle with a little mozzarella and Parmesan cheese.

  5. Repeat the layers: Layer the next 3 noodles, the remaining chicken, broccoli, and sauce, then top with the remaining mozzarella and Parmesan cheese.

  6. Top and bake: Place the final layer of noodles on top, followed by the rest of the white sauce and the remaining cheese. Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.

  7. Cool and serve: Let the lasagna rest for 5-10 minutes before slicing and serving. Garnish with extra Parmesan or fresh parsley if desired.

Servings and Timing

This recipe makes 6-8 servings. Preparation time is about 20 minutes, with a cooking time of 35-40 minutes. The total time for this recipe is about 1 hour, making it a relatively quick and easy meal for a family dinner or special occasion.

Variations

  • Add other vegetables: You can add other vegetables such as mushrooms, bell peppers, or spinach to the lasagna for more flavor and texture.

  • Use different cheeses: Swap mozzarella for ricotta, provolone, or fontina for different flavors and textures. You can also add a little cream cheese to the white sauce for extra creaminess.

  • Make it gluten-free: Use gluten-free lasagna noodles and ensure the white sauce is made with gluten-free flour.

  • Spicy version: Add some red pepper flakes or hot sauce to the sauce for a bit of heat.

Storage/Reheating

Leftover Chicken Broccoli Lasagna can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the lasagna with foil and bake at 350°F (175°C) for 15-20 minutes until heated through. You can also microwave individual portions, but the oven will help retain the best texture.

This dish can also be frozen for up to 2-3 months. To freeze, let the lasagna cool completely, then cover tightly with plastic wrap and aluminum foil. When ready to eat, let it thaw in the refrigerator overnight and bake as directed, or bake from frozen for about 45-60 minutes.

FAQs

1. Can I use rotisserie chicken instead of cooking chicken breasts?

Yes, rotisserie chicken is a great time-saver! Just shred the chicken and use it in place of cooked chicken breasts.

2. Can I use a different type of cheese for the sauce?

Yes, you can use other cheeses like Gruyère or cheddar, but Parmesan is the most traditional choice for the white sauce. A mix of cheeses will add more flavor and creaminess.

3. Can I make this ahead of time?

Yes, you can assemble the lasagna a day ahead and store it in the fridge. Just bake it when you’re ready to serve. You may need to add an extra 5-10 minutes to the baking time if it’s cold from the fridge.

4. Can I use frozen broccoli?

Yes, you can use frozen broccoli, but make sure to thaw and drain it thoroughly to prevent excess water from making the lasagna soggy.

5. How can I make this dish more flavorful?

Feel free to add extra seasoning like Italian herbs (oregano, basil, thyme), garlic, or even a little lemon zest to the white sauce or the chicken for extra flavor.

6. Can I make this lasagna vegetarian?

Yes, you can make this dish vegetarian by omitting the chicken and adding more vegetables like mushrooms, zucchini, or spinach for a hearty filling.

Conclusion

Chicken Broccoli Lasagna is a creamy, satisfying, and flavorful dish that offers a lighter, healthier twist on the classic lasagna. With tender chicken, fresh broccoli, and a creamy white sauce, this dish is a delicious, comforting meal that the whole family will love. Whether you make it for a special occasion or a weeknight dinner, this recipe is sure to become a favorite!

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Chicken Broccoli Lasagna

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  • Author: Lisa
  • Prep Time: 20 minutes
  • Cook Time: 35-40 minutes
  • Total Time: 1 hour
  • Yield: 6-8 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian
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Description

Chicken Broccoli Lasagna is a healthy, creamy twist on the traditional lasagna, made with tender chicken, fresh broccoli, and a rich white sauce. This dish is lighter than classic meat lasagna but still full of flavor, with cheesy, savory layers that will satisfy even the pickiest eaters. Perfect for family dinners or gatherings, it’s easy to make and a great way to enjoy more veggies while keeping it delicious.

Ingredients

  • 1 pound cooked chicken breast, shredded (about 2–3 breasts)
  • 1 head of broccoli, cut into small florets (or 1 frozen bag of broccoli florets)
  • 12 cooked lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • For the white sauce:
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk (or half-and-half for a richer sauce)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg (optional)

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
  2. Cook the broccoli: If using fresh broccoli, steam or boil the florets until just tender (about 3-4 minutes). If using frozen broccoli, thaw and drain any excess water. Chop the broccoli into small, bite-sized pieces and set aside.
  3. Prepare the white sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk while whisking to avoid lumps. Simmer for 5-7 minutes until the sauce thickens. Season with garlic powder, onion powder, salt, pepper, and nutmeg (if using). Remove from heat once thickened.
  4. Assemble the lasagna: Spread a thin layer of white sauce at the bottom of the prepared baking dish. Layer 3 lasagna noodles over the sauce. Add half of the shredded chicken, then half of the broccoli, followed by a layer of white sauce. Sprinkle some mozzarella and Parmesan cheese on top.
  5. Repeat the layers: Add the next 3 noodles, the remaining chicken and broccoli, and top with more sauce, mozzarella, and Parmesan cheese.
  6. Top and bake: Place the final layer of noodles on top, followed by the rest of the white sauce and cheese. Cover the dish with foil and bake for 25 minutes. After 25 minutes, remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
  7. Cool and serve: Let the lasagna rest for 5-10 minutes before slicing. Garnish with extra Parmesan or fresh parsley if desired.

Notes

If using frozen broccoli, ensure it is well-drained to prevent excess water from making the lasagna soggy.For a creamier texture, you can add cream cheese to the white sauce mixture.If you like a crispy top, broil the lasagna for an additional 2-3 minutes at the end of baking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 6g
  • Sodium: 700mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 70mg

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