Chicken and Broccoli Lasagna

🍗🥦 Chicken and Broccoli Lasagna

A Comforting Classic With a Healthy Twist

📝 Description:

This Chicken and Broccoli Lasagna is a delicious spin on the classic Italian favorite. Creamy, cheesy, and loaded with lean chicken and fiber-rich broccoli, it’s a family-friendly dish that layers comfort with nutrition. Perfect for weeknights, potlucks, or meal prep, this casserole bakes up beautifully with golden cheese and a hearty, satisfying bite in every forkful.

🍽️ Ingredients:

• 9 lasagna noodles, cooked and drained
• 4 boneless chicken breasts, cut into small cubes
• 1 (12 oz) bag frozen broccoli, thawed and chopped
• 8 oz shredded mozzarella cheese
• 1 ½ cups ricotta or cottage cheese (optional but recommended)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 small onion, chopped
• 2 tablespoons flour
• 2 cups milk (whole or 2%)
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning or dried basil

👩‍🍳 Instructions:

1. Cook chicken:
   In a large skillet, heat olive oil over medium heat. Add cubed chicken, season with salt, pepper, and Italian seasoning. Sauté until browned and cooked through (6–8 mins). Remove and set aside.
2. Sauté aromatics:
   In the same pan, add onion and garlic. Cook until soft and fragrant (3–4 mins).
3. Make the white sauce:
   Stir in flour and cook for 1 minute. Gradually add milk, whisking to avoid lumps. Cook until thickened (about 4–5 minutes). Stir in 1/4 cup Parmesan cheese, salt, and pepper.
4. Combine chicken & broccoli:
   Add the cooked chicken and thawed broccoli to the sauce. Stir to coat everything evenly.
5. Assemble lasagna:
   In a 9×13-inch baking dish, layer:
   • A little sauce on the bottom
   • 3 lasagna noodles
   • Half the chicken-broccoli mixture
   • Dollops of ricotta or cottage cheese
   • Mozzarella cheese
     Repeat layers, ending with noodles, sauce, and mozzarella + remaining Parmesan on top.
6. Bake:
   Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly and golden.
7. Rest & serve:
   Let sit for 10 minutes before slicing and serving.

🍴 Servings:

Makes 8 servings.

🧁 Notes & Tips:

• Use rotisserie chicken to save time.
• Swap in fresh broccoli, steamed until tender, if preferred.
• Add a pinch of nutmeg to the white sauce for a subtle depth.
• Want it extra cheesy? Add a layer of provolone or white cheddar.
• Freeze leftovers in individual portions for easy lunches.

🧮 Nutritional Info (Per Serving – Approximate):

• Calories: ~400–450 kcal
• Protein: ~35g
• Fat: ~18g
• Carbs: ~30g
• Fiber: ~3g
• Sodium: ~600–700 mg
• Calcium: ~20% DV

🌟 Health Benefits:

• High-protein from chicken and cheese – supports muscle and satiety
• Broccoli adds fiber, vitamins C & K, and antioxidants
• Calcium-rich from mozzarella and milk
• Can be made lighter by using low-fat dairy or whole-wheat noodles
• Balanced mix of carbs, protein, and veggies in one meal

❓ Q&A

Q: Can I use no-boil lasagna noodles?
A: Yes! Just ensure your sauce is slightly more liquid to soften the noodles during baking.

Q: Can I make this ahead?
A: Absolutely. Assemble and refrigerate up to 24 hours in advance. Add 5–10 minutes to baking time if cold.

Q: Is this freezer-friendly?
A: Yes! Freeze before or after baking. Thaw overnight and reheat at 350°F until hot.

Q: Can I make it gluten-free?
A: Yes! Use gluten-free lasagna noodles and substitute flour with cornstarch or gluten-free all-purpose flour.

Q: Can I add more veggies?
A: Definitely! Mushrooms, spinach, or zucchini make excellent additions.