Chicken and Broccoli Lasagna Recipe

Chicken and Broccoli Lasagna Recipe

This chicken and broccoli lasagna is created with rotisserie chicken, a creamy alfredo ricotta white sauce, and homemade broccoli pesto.

It is simple to make and is a healthier alternative to traditional lasagna. A delicious, tasty, and comforting supper for the whole family that can also be used for meal prep!

Ingredients for Chicken and Broccoli Lasagna

Ingredients (Broccoli Pesto)Quantity
fresh broccoli florets, just the tops not the stem2 cups
basil leaves1 ½ cups
extra-virgin olive oil½ cups
garlic cloves2
grated parmesan cheese¼ cup
Salt and pepper, to taste
Ingredients (Alfredo White Sauce) Quantity
butter2 tbsp
flour2 tbsp
garlic cloves3-4
container ricotta15 ounces
milk1 ½ cups
low-sodium chicken or vegetable broth1 ½ cups
dried basil1 tsp
Salt and pepper, to taste
Ingredients (Chicken Lasagna)Quantity
cooked shredded rotisserie chicken, you can also use shredded baked chicken2 ½ cups 
mozzarella cheese8 ounces
broccoli pesto1 ½ cup
no-boil lasagna noodles1 box

Preparation for Broccoli Pesto

  • To prepare the broccoli pesto, place all of the ingredients in a food processor and pulse them together until everything is incorporated.
  • Try it out, then make any necessary adjustments to the seasonings. Put it to one side for now.

Preparation for Alfredo White Sauce

  1. Butter will be melted in a pot of medium size. Then, add the garlic that has been minced and sauté it for thirty seconds to one minute, or until the aroma is released.
  2. Mix in two tablespoons of flour and continue to do so until the flour has absorbed all of the butter and the mixture has begun to become golden.
  3. After pouring in the milk, stir the mixture until it is completely blended. Ricotta cheese and chicken broth should be added now.
  4. To get a smooth consistency, whisk in some dried basil, along with some salt and pepper.
  5. Allow the sauce to cook over medium-low heat for anywhere between 5 and 8 minutes.
  6. Take the sauce off the heat after it reaches the consistency of a thick sauce.
  7. Taste everything very carefully, then make any necessary adjustments to the spices. Set aside.

You might also love to try Honey Sesame Chicken & Fried Rice Recipe

Assemble the Lasagna

  1. After spreading a little amount of the ricotta sauce over the bottom of a casserole dish measuring 9 by 13 inches, put three lasagna noodles on top of the sauce.
  2. On top of the noodles, add a little more of the ricotta sauce and dollops of broccoli pesto ranging from three to five teaspoons each. After that, give it a little bit of a stir.
  3. On top, spread an equal layer of shredded chicken, sprinkle some Parmesan cheese, and add about one-third of the mozzarella.
  4. Repeat the layering process another two times.
  5. Place the remaining three lasagna noodles on top of the dish. I prefer to finish it off by spreading the very last of the sauce and pesto on top, followed with the remaining mozzarella cheese that has been shredded.
  6. Check to see that all of the noodles are hidden under the sauce!

Bake

  1. Turn the temperature on in your oven to 375 degrees Fahrenheit.
  2. Bake uncovered for 20 minutes, after which you should gently cover the top with aluminum foil and continue baking for another 20 minutes, or until the cheese is completely melted.
  3. Keep the oven door ajar the whole time if you want the edges to go crispy.
  4. Before slicing and serving the lasagna, let it rest for at least 5 minutes and up to 10 minutes. Enjoy!

Nutritional Facts

Net carbs31g
Fat21g
Protein24g
Calories405kcal

Review

I will never suggest a product unless I really like it and actually use it myself. This is the greatest recipe since it is really simple to prepare, it is very flavorful, and it is different from any other dish.

I would rate it 4 out of 5. If you use this recipe, please leave a remark and rate it at the bottom of this page. Definitely a must try dish.

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