Chicken and Broccoli Lasagna is a delightful twist on the traditional Italian classic, introducing a harmonious blend of creamy Alfredo sauce, tender chicken, and nutritious broccoli. This recipe is more than just a culinary experiment; it’s a testament to the versatility and adaptability of lasagna. It brings together the comforting richness of cheese, the heartiness of chicken, and the freshness of broccoli, making it a perfect dish for family dinners, potlucks, or any occasion that calls for a satisfying and nutritious meal.
Choosing the Right Ingredients:
- Chicken: The cornerstone of this dish is the chicken. Opt for pre-cooked or rotisserie chicken for convenience and flavor. Shredded chicken absorbs the sauce better and integrates seamlessly with the other ingredients.
- Broccoli: Fresh broccoli florets are ideal for their texture and flavor. Chop them into small, bite-sized pieces to ensure they cook evenly and integrate well within the layers.
- Cheeses: The combination of mozzarella and ricotta cheese provides a delightful creaminess. Freshly grated Parmesan adds a nutty, savory depth. For a richer flavor, consider blending in some Gouda or Fontina.
- Alfredo Sauce: Choose a high-quality jarred Alfredo sauce for convenience, or make your own for a more personalized touch. A homemade sauce allows you to control the flavors and ingredients.
- Lasagna Noodles: No-boil lasagna noodles are a time-saver and yield a pleasing texture. However, if you prefer traditional boiled noodles, they can easily be substituted.
Preparing the Dish:
- Layering is key. Start with a base of Alfredo sauce to prevent sticking, followed by noodles, chicken, broccoli, cheeses, and repeat. Ensure the top layer is generously covered with cheese for a golden, bubbly crust.
- Don’t overcook the broccoli before adding it to the lasagna. It will continue to cook in the oven.
- Balance the flavors. The Alfredo sauce should complement the chicken and broccoli without overpowering them.
Variations and Substitutions:
- Vegetarian Option: Replace chicken with sautéed mushrooms or spinach for a vegetarian version.
- Gluten-Free Adaptation: Use gluten-free lasagna noodles and check that the Alfredo sauce is gluten-free.
- Dairy-Free Version: Substitute the cheeses and Alfredo sauce with dairy-free alternatives.
Tips for Success:
- Let the lasagna rest for about 10-15 minutes after baking. This helps the layers set and makes slicing easier.
- If you’re preparing this dish ahead of time, refrigerate it before baking. Add a few extra minutes to the baking time to compensate for the chilled ingredients.
- For freezing, wrap the unbaked lasagna tightly in plastic wrap and foil. Defrost partially before baking and adjust the baking time as needed.
This Chicken and Broccoli Lasagna is more than a meal; it’s a comforting embrace in the form of a heartwarming dish. Whether served on a quiet weekday night or as part of a festive gathering, it promises to be a hit with its creamy layers and delightful flavors. Enjoy the process of creating this dish and the joy it brings to your table.
Chicken and Broccoli Lasagna Recipe
Ingredients:
- 8 ready-to-bake lasagna noodles
- 4 cups cooked chicken, shredded (rotisserie chicken recommended)
- 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 Oven: Set your oven to 350°F (175°C). Prepare a 9×9 inch baking dish by lightly coating it with non-stick cooking spray.
- Cheese Mixture Preparation: In a mixing bowl, blend together the ricotta cheese, 1/4 cup of Parmesan cheese, egg, basil, oregano, and parsley until thoroughly mixed.
- Assemble the Lasagna Layers: Start by spreading a thin layer of Alfredo sauce at the bottom of the baking dish. Arrange 4 lasagna noodles over the sauce, breaking them if necessary to fit. Layer half of the shredded chicken and broccoli on top of the noodles. Pour half of the remaining Alfredo sauce over the chicken and broccoli, ensuring full coverage, especially at the edges. Dot the surface with half of the ricotta cheese mixture and sprinkle half of the mozzarella cheese and a portion of Parmesan cheese on top.
- Repeat the Layering: Repeat the layering process with the remaining ingredients – noodles, chicken, broccoli, sauce, ricotta mixture, and mozzarella cheese. Finish with the remaining Parmesan cheese on top.
- Bake the Lasagna: Cover the dish with aluminum foil, lightly greased on the underside to prevent sticking to the cheese. 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. For a more golden top, broil for 2-3 minutes.
- Rest Before Serving: Allow the lasagna to rest for 10-15 minutes before slicing. This helps the layers set and makes serving easier.
Notes and Tips:
- Noodle Choice: Oven-ready noodles are convenient and yield an al dente texture. If you prefer softer noodles, use traditional boiled lasagna noodles.
- Broccoli: Fresh broccoli is recommended for optimal texture and to avoid excess wateriness that can come from frozen varieties.
- Chicken: This is a great way to use leftover or store-bought rotisserie chicken. The flavors blend beautifully in this dish.
- Make-Ahead Option: Assemble the lasagna and store it unbaked in the refrigerator. When ready to bake, add a few extra minutes to the baking time.
- Storage and Freezing: Leftover lasagna can be refrigerated for up to a week. For freezing, wrap the unbaked lasagna well in plastic wrap and foil. Thaw partially before baking, and extend the baking time as needed.
This Chicken and Broccoli Lasagna offers a delightful twist to the traditional lasagna, incorporating the creamy richness of Alfredo sauce with the wholesome goodness of chicken and broccoli. It’s a perfect dish for family dinners, special occasions, or as a comforting meal to share with friends. The versatility of the recipe allows for easy substitutions and adjustments, ensuring it meets your personal preferences and dietary needs. Enjoy the warmth and comfort that comes with each delicious slice!
Chicken and Broccoli Lasagna Recipe
Chicken and Broccoli Lasagna is a delicious twist on a classic Italian dish, combining tender chicken, fresh broccoli, creamy Alfredo sauce, and layers of cheese for a comforting and satisfying meal. Perfect for family dinners, potlucks, or any occasion, this lasagna offers a balance of rich flavors and nutritious ingredients.
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.
Nutrition
Calories: 400kcal
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