Easy Chicken and Broccoli Lasagna—a decadent twist on the traditional Italian favorite that’s sure to become a new family favorite. This hearty dish combines layers of tender chicken, vibrant broccoli, creamy béchamel sauce, and gooey cheese, all nestled between sheets of lasagna noodles. Whether served for a cozy weeknight dinner or a special occasion feast, each bite of this lasagna is a comforting embrace that warms the soul and delights the taste buds.

Why You’ll Love This Easy Chicken and Broccoli Lasagna:

• Creamy béchamel sauce adds richness and depth to the dish.
• Tender chicken and nutritious broccoli make this lasagna a well-rounded meal.
• Perfect balance of flavors and textures for a satisfying dining experience.
• Leftovers taste even better the next day, making it a great make-ahead meal.

Personal Story: Growing up, lasagna was a staple in our household—a dish that always brought the family together around the dinner table. As I got older and started experimenting in the kitchen, I began to put my own spin on this classic recipe, incorporating ingredients that I loved. One day, I had the idea to add chicken and broccoli to the mix, inspired by a favorite pasta dish. The result was a revelation—a lasagna that was creamy, comforting, and packed with flavor. From that moment on, Easy Chicken and Broccoli Lasagna became a regular feature on our dinner menu, bringing smiles to the faces of my loved ones with each delicious bite.

Key Features:

• Creamy béchamel sauce infused with garlic and herbs.
• Tender chicken and vibrant broccoli for added protein and nutrition.
• Layers of lasagna noodles and melted cheese for classic comfort food appeal.
• Versatile dish that can be customized with additional vegetables or protein options.

What i need to make Easy Chicken and Broccoli Lasagna

• 9 lasagna noodles, cooked according to package instructions
• 2 cups cooked chicken, shredded or diced
• 2 cups broccoli florets, blanched
• 2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 2 cups milk
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• Salt and pepper, to taste
• Pinch of nutmeg (optional)

How to Make Easy Chicken and Broccoli Lasagna

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
3. Gradually whisk in the flour to form a roux. Cook, whisking constantly, for 2-3 minutes to remove the raw flour taste.
4. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
5. Stir in the dried Italian seasoning, salt, pepper, and nutmeg (if using). Remove the saucepan from the heat.
6. To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
7. Place 3 lasagna noodles on top of the sauce, overlapping slightly to cover the bottom of the dish.
8. Spread half of the cooked chicken and broccoli evenly over the noodles, then spoon a layer of béchamel sauce on top.
9. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the sauce.
10. Repeat the layers, starting with lasagna noodles and ending with a layer of cheese on top.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
12. Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the edges are bubbling.
13. Remove the lasagna from the oven and let it cool for 10-15 minutes before slicing and serving.

Cooking Tips For Easy Chicken and Broccoli Lasagna:

• Be sure to blanch the broccoli before adding it to the lasagna to ensure it’s tender but still vibrant green.
• Cook the lasagna noodles until they are al dente (firm to the bite) as they will continue to cook in the oven.
• For added flavor, you can season the chicken with salt, pepper, and Italian seasoning before cooking.
• Customize the béchamel sauce by adding your favorite herbs or spices, such as thyme, oregano, or basil.
• Let the lasagna rest for a few minutes after baking to allow the layers to set before slicing. This will make it easier to cut and serve.

Variations For Easy Chicken and Broccoli Lasagna:

• Substitute cooked turkey or ham for the chicken for a different flavor profile.
• Add sautéed mushrooms or spinach to the layers for extra vegetables and flavor.
• Use a blend of different cheeses such as cheddar, provolone, or Gruyère for a more complex flavor.
• For a vegetarian version, omit the chicken and add more vegetables such as zucchini, bell peppers, or carrots.

Make It Healthier:

• Use whole wheat lasagna noodles for added fiber and nutrients.
• Substitute part of the milk with low-fat or skim milk to reduce the fat content of the béchamel sauce.
• Increase the amount of broccoli and other vegetables to boost the nutritional value of the lasagna.
• Use reduced-fat or part-skim mozzarella cheese to lower the overall fat content of the dish.
• Serve the lasagna with a side salad or steamed vegetables to add more fiber and vitamins to your meal.

Closing: Experience the ultimate comfort food with our Easy Chicken and Broccoli Lasagna—a mouthwatering dish that combines tender chicken, vibrant broccoli, creamy béchamel sauce, and gooey cheese in every bite. Whether enjoyed for a cozy family dinner or shared with friends at a gathering, this lasagna is sure to delight even the pickiest of eaters. So gather your ingredients, preheat your oven, and get ready to savor the comforting flavors of fall with our delicious Easy Chicken and Broccoli Lasagna.

Frequently Asked Questions For Easy Chicken and Broccoli Lasagna:

Can I use store-bought rotisserie chicken instead of cooking chicken from scratch?

Yes, using store-bought rotisserie chicken is a convenient shortcut that saves time. Simply shred or dice the cooked chicken and proceed with the recipe as directed.

Can I assemble the lasagna ahead of time and bake it later?

Yes, you can assemble the lasagna ahead of time and refrigerate it, covered, for up to 24 hours before baking. This is a great option for meal prep or entertaining, as it allows you to prepare the lasagna in advance and bake it when you’re ready to serve.

Can I freeze leftovers of Easy Chicken and Broccoli Lasagna?

Absolutely! Easy Chicken and Broccoli Lasagna freezes well and can be stored in an airtight container in the freezer for up to 3 months. To reheat, simply thaw the lasagna in the refrigerator overnight and bake it in the oven until heated through.

Can I make the lasagna gluten-free?

Yes, you can make the lasagna gluten-free by using gluten-free lasagna noodles and substituting a gluten-free flour blend for the all-purpose flour in the béchamel sauce. Be sure to check all ingredient labels to ensure they are gluten-free.

Can I add other vegetables to the Easy Chicken and Broccoli Lasagna?

Of course! Feel free to customize the lasagna with your favorite vegetables or whatever you have on hand. Sautéed mushrooms, bell peppers, zucchini, or spinach would all be delicious additions to the dish. Just be sure to cook them beforehand to remove excess moisture.

Chicken and Broccoli Lasagna

Recipe by CutsfoodCourse: All Recipes, Lunch Recipe

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 9 lasagna noodles, cooked according to package instructions

• 2 cups cooked chicken, shredded or diced

• 2 cups broccoli florets, blanched

• 2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 4 tablespoons unsalted butter

• 1/4 cup all-purpose flour

• 2 cups milk

• 2 cloves garlic, minced

• 1 teaspoon dried Italian seasoning

• Salt and pepper, to taste

• Pinch of nutmeg (optional)

Directions

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
• In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
• Gradually whisk in the flour to form a roux. Cook, whisking constantly, for 2-3 minutes to remove the raw flour taste.
• Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
• Stir in the dried Italian seasoning, salt, pepper, and nutmeg (if using). Remove the saucepan from the heat.
• To assemble the lasagna, spread a thin layer of the béchamel sauce on the bottom of the prepared baking dish.
• Place 3 lasagna noodles on top of the sauce, overlapping slightly to cover the bottom of the dish.
• Spread half of the cooked chicken and broccoli evenly over the noodles, then spoon a layer of béchamel sauce on top.
• Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the sauce.
• Repeat the layers, starting with lasagna noodles and ending with a layer of cheese on top.
• Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
• Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and the edges are bubbling.
• Remove the lasagna from the oven and let it cool for 10-15 minutes before slicing and serving.