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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