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Introduction:
Tired of the same old lasagna? This creamy chicken and broccoli lasagna offers a fresh twist on the classic Italian favorite. Packed with tender chicken, nutritious broccoli, and layered with gooey cheese, this comforting dish is perfect for family dinners or meal prep. It’s a satisfying, cheesy bake that will become a staple in your weekly rotation.
Ingredients:
9 lasagna noodles
4 boneless, skinless chicken breasts, cut into small cubes
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
12 oz frozen broccoli florets, thawed and chopped
2 cups milk
2 tablespoons all-purpose flour
3 tablespoons butter
8 oz shredded mozzarella cheese
1 cup grated parmesan cheese
Salt and pepper, to taste
½ teaspoon dried basil (optional)
½ teaspoon dried oregano (optional)
How to make:
Pre-cook the noodles:
Boil lasagna noodles according to package instructions. Drain and lay flat on a clean surface to prevent sticking.
Cook the chicken:
In a large skillet, heat olive oil over medium heat. Add the cubed chicken, season with salt and pepper, and cook until browned and fully cooked through. Remove and set aside.
Make the cream sauce:
In the same skillet, melt butter. Add garlic and onion, sauté until soft. Stir in flour and cook for 1 minute. Gradually whisk in milk, and stir until sauce thickens (about 4-5 minutes). Season with salt, pepper, basil, and oregano.
Assemble the lasagna:
Preheat oven to 180°C (350°F). In a large baking dish, start with a thin layer of sauce.
Layer 3 lasagna noodles
Spread one-third of the chicken, broccoli, sauce, and mozzarella cheese
Repeat layers twice more
Top with parmesan cheese
Bake:
Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes until cheese is golden and bubbly. Let it rest for 10 minutes before serving.
Serving and storage tips:
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