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
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with cooking spray or butter.
- 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.
- 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.
- 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.
- Repeat the layers: Add the next 3 noodles, the remaining chicken and broccoli, and top with more sauce, mozzarella, and Parmesan cheese.
- 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.
- 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
