Easy Chicken Broccoli Lasagna

Servings & Timing

• Servings: 6–8
• Prep Time: 20 minutes
• Cook Time: 35–40 minutes
• Total Time: ~1 hour
• Calories: ~420 per serving (approx.)

Ingredients List

Main Components

• 9 lasagna noodles (regular or oven-ready)
• 2 cups cooked chicken, shredded or diced (rotisserie or boiled)
• 2 cups broccoli florets, steamed or blanched
• 2 cups shredded mozzarella cheese
• 1 cup ricotta or cottage cheese
• ½ cup grated Parmesan cheese

For the White Sauce

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 cups milk (whole or 2%)
• ½ cup chicken broth
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and black pepper to taste
• ¼ tsp nutmeg (optional, for richness)

Instructions

1. Prepare the Noodles:
   • Boil lasagna noodles according to package directions until al dente.
   • Drain and lay flat on parchment or lightly greased foil to prevent sticking.
2. Steam the Broccoli:
   • Steam or microwave broccoli just until tender (about 3 minutes). Drain well.
3. Make the White Sauce:
   • In a medium saucepan, melt butter over medium heat.
   • Whisk in flour and cook for 1 minute to remove raw flavor.
   • Slowly add milk and chicken broth while whisking until smooth.
   • Stir in garlic powder, onion powder, salt, pepper, and nutmeg.
   • Cook until the sauce thickens (about 4–5 minutes). Remove from heat.
4. Assemble the Lasagna:
   • Preheat oven to 375°F (190°C).
   • Spread a thin layer of white sauce on the bottom of a 9×13″ baking dish.
   • Add 3 lasagna noodles, then half of the chicken, half of the broccoli, and ⅓ of the sauce.
   • Add dollops of ricotta and sprinkle mozzarella on top.
   • Repeat the layers once more.
   • Top with remaining noodles, sauce, mozzarella, and Parmesan cheese.
5. Bake:
   • Cover with foil and bake for 25 minutes.
   • Remove foil and bake for an additional 10–15 minutes, until bubbly and golden brown.
6. Rest & Serve:
   • Let sit for 10 minutes before slicing to allow layers to set.

Additional Notes

• Time-Saver Tip: Use rotisserie chicken and frozen broccoli to speed up prep.
• Make It Creamier: Add ¼ cup cream cheese to the white sauce.
• Crispy Top: Broil for 2–3 minutes at the end for a golden finish.

Dietary Info

• High-Protein (chicken + cheese)
• Family-Friendly
• Can be made low-carb: Substitute zucchini or cauliflower sheets for noodles.

Ingredient Details & Substitutions

• Milk: Use evaporated milk or almond milk (unsweetened) for a lighter version.
• Cheese Options: Substitute mozzarella with Monterey Jack or provolone for a different flavor.
• Broccoli: Can replace with spinach, kale, or asparagus.

Recipe Variations & Serving Suggestions

• Spicy Kick: Add crushed red pepper flakes or cayenne to the sauce.
• Mushroom Version: Add sautéed mushrooms between layers.
• Serve With: Garlic bread, green salad, or roasted vegetables.

Storage & Make-Ahead

• Refrigerate: Up to 4 days in an airtight container.
• Freeze: Up to 3 months before baking — wrap tightly with foil.
• Reheat: Bake covered at 350°F (175°C) until hot throughout.