Hey there! Ever find yourself torn between a gooey slice of lasagna and a plateful of broccoli? Well, you’re not alone. I’ve been there, eyeing that vibrant green pile wondering if comfort food and veggies can actually be best friends.
One chill evening, I grabbed a rotisserie chicken from the grocery and stared at the broccoli crown in my fridge as if they were destined. I craved that silky Alfredo vibe but didn’t want to sideline fiber and color. Honestly, I thought there must be a way to marry creamy sauce with something bright and crisp.
Why You’ll Love It
Picture a trinity of textures: smooth sauce, tender chicken and a quick-steamed broccoli pop. Doesn’t that sound like a reunion you want at dinner? It’s like your taste buds get front-row seats to a symphony.
- It’s shockingly simple: most of the work happens in the oven.
- Family-friendly but fancy enough to impress friends.
- High on protein and no one suspects the dish’s green secret—bonus points for nutrition.
Plus, leftovers have this magic quality: flavors meld overnight so you actually look forward to day two. Who knew lasagna could behave like a slow-cooked stew while keeping that cheesy pull?
Timing and Servings
Preparation is sort of like loading a dishwasher: quick steps, then you let the machine do the job. You’ll need about 20 minutes to shred chicken and steam broccoli, then a solid 50–60 minutes in the oven (35 covered, then 15–20 uncovered). Resist the urge to slice immediately—let it rest 10–15 minutes so the layers set up beautifully.
That timetable serves 6–8 folks, or 4 hungry kids and some leftovers for lunch. If your crew runs larger, double everything and pick a bigger dish—just tack on an extra 5–10 minutes covered.
Ingredients
– 8 no-boil lasagna noodles (oven-ready)
– 4 cups cooked chicken, shredded (rotisserie or poached)
– 4 cups broccoli florets, bite-sized
– 1 jar (24 oz) Alfredo sauce (store-bought or homemade)
– 3 cups shredded mozzarella cheese
– 1 cup ricotta cheese
– 1 large egg
– ½ tsp dried basil
– ¼ tsp dried oregano
– 1 Tbsp fresh parsley, chopped
– ½ cup grated Parmesan cheese, divided
Directions
1. Preheat oven to 350°F (175°C). Lightly spray a 9×9-inch or similarly sized baking dish.
2. In a medium bowl, whisk ricotta with the egg, basil, oregano, parsley and ¼ cup Parmesan. Set that aside—this is your secret weapon for creamier bites.
3. Spread a thin layer of Alfredo sauce across the bottom of the dish. Arrange four noodles (break to fit if needed). Scatter half the chicken and broccoli over the noodles.
4. Drizzle half the Alfredo on top, then spoon dollops of half the ricotta mixture. Sprinkle with half the mozzarella and a little Parmesan.
5. Layer another four noodles, the remaining chicken and broccoli, more sauce, the rest of the ricotta and mozzarella. Finish with the remaining Parmesan.
6. Cover with foil (lightly greased underside so cheese doesn’t stick). Bake 35–40 minutes. Remove foil; bake 15–20 more minutes until bubbly and lightly golden. For a quick blast of color, broil 1–2 minutes—just keep an eye on it.
7. Let it rest 10–15 minutes before slicing. Trust me, patience here pays off with neat squares and those glorious cheese pulls.
Variations
If you feel like switching things up:
– Vegetarian twist: swap chicken for sautéed mushrooms or spinach. Use veggie broth if you make Alfredo from scratch.
– Gluten-free: grab gluten-free lasagna sheets and check labels.
– Dairy-free: stir cashew cream into garlic and nutritional yeast for a simple sauce; top with vegan cheese.
– Southwestern flair: add a handful of corn and black beans, swap parsley for cilantro, and sprinkle chili powder in the sauce.
Feel free to toss sun-dried tomatoes or a pinch of red pepper flakes in any version—you do you.
Storage & Reheating Tips
For make-ahead convenience, assemble the lasagna, wrap it snugly in foil, and chill. When you bake from cold, add 5–10 minutes to covered time.
Leftovers:
- Fridge: Airtight container for up to 5 days.
- Freezer: Wrap unbaked in plastic wrap and foil; freeze up to 2 months. Thaw overnight, then bake 40–50 minutes covered, finishing uncovered.
To reheat slices, microwave at 50% power with a damp paper towel, or pop in a 350°F oven (covered) for 10–15 minutes until warmed through.
FAQs
Q: Can I use frozen broccoli?
A: Sure—just thaw and pat dry so you don’t end up with watery layers.
Q: What if my noodles are still firm after baking?
A: Cover and bake another 5–10 minutes, or slip in a few tablespoons of water at the start next time for extra steam.
Q: Can I use turkey or ham instead of chicken?
A: Absolutely. Leftover turkey works great, and diced ham gives a salty punch.
Q: How do I make homemade Alfredo?
A: Melt 4 Tbsp butter, stir in 1 cup heavy cream and simmer gently. Off heat, whisk in 1–1¼ cups Parmesan, a pinch of garlic powder and nutmeg.
Q: Can I freeze cooked slices?
A: You can. Flash-freeze pieces on a tray, then transfer to a bag. Reheat from frozen at 300°F for 20–25 minutes, covered.
Conclusion
There you have it—creamy, comforting lasagna that somehow still feels fresh thanks to broccoli’s pop of green. It’s the kind of meal that sparks conversation, keeps kids curious and makes you linger over the last forkful. So go on, fire up your oven and let this chicken-and-broccoli mash-up work its magic. Your future self (and anyone you share it with) will be singing your praises. Enjoy!
Chicken and Broccoli Lasagna Recipe
Ingredients
- 8 ready-to-bake lasagna noodles
- 4 cups cooked chicken shredded (preferably rotisserie chicken)
- 4 to 5 cups fresh broccoli florets chopped into bite-sized pieces
- 3 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- 1 large egg
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried oregano
- 1 tablespoon fresh parsley chopped
- 1/2 cup grated Parmesan cheese divided
- 1 jar 24 ounces Alfredo sauce
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Lightly coat a 9x9 inch baking dish with non-stick cooking spray.
- Prepare the Cheese Mixture:
- In a mixing bowl, combine the ricotta cheese, 1/4 cup of Parmesan cheese, egg, dried basil, dried oregano, and chopped fresh parsley. Mix until well blended and set aside.
- Assemble the Lasagna Layers:
- Spread a thin layer of Alfredo sauce on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce, breaking them as needed to fit. Layer half of the shredded chicken and broccoli over the noodles. Pour half of the remaining Alfredo sauce over the chicken and broccoli, spreading it to ensure full coverage, especially at the edges. Dot with half of the ricotta cheese mixture, then sprinkle with half of the shredded mozzarella cheese and a portion of the remaining Parmesan cheese.
- Repeat the Layers:
- Repeat the layering process with the remaining noodles, chicken, broccoli, sauce, ricotta mixture, and mozzarella cheese. Finish with the remaining Parmesan cheese on top.
- Bake the Lasagna:
- Cover the baking dish with aluminum foil, lightly greased on the underside to prevent sticking. Bake in the preheated oven for 35-40 minutes. Remove the foil and continue baking for an additional 15-20 minutes until the lasagna is bubbly and the cheese is melted and golden. For a crispier top, broil for 2-3 minutes at the end.
- Rest Before Serving:
- Allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.
Notes
- Noodle Choice: Use oven-ready noodles for convenience, or boil traditional lasagna noodles for a softer texture.
- Broccoli: Fresh broccoli florets are recommended for the best texture; avoid frozen varieties to prevent excess wateriness.
- Chicken: Leftover or rotisserie chicken works well, enhancing the flavor of the dish.
- Make-Ahead Option: Assemble the lasagna and store it unbaked in the refrigerator. Add extra baking time when ready to cook.
- Storage and Freezing: Store leftovers in the refrigerator for up to a week. For freezing, wrap the unbaked lasagna tightly in plastic wrap and foil. Thaw partially before baking and adjust the baking time accordingly.
