Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Resting Time: 15 minutes
Total Time Including Rest: 1 hour 30 minutes
Servings: 8
Difficulty: Easy to Moderate
Cuisine: Italian-American
Course: Main Course
Ingredients
- 12 lasagna noodles
- 3 cups cooked chicken breast, shredded
- 4 cups broccoli florets, lightly steamed
- 15 ounces ricotta cheese
- 3 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 4 tablespoons butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon black pepper
- 1 teaspoon salt
- ¼ teaspoon crushed red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
Step 1: Prepare the Noodles
Cook the lasagna noodles according to the package directions until al dente. Drain and rinse with cool water to prevent sticking. Lay the noodles flat on parchment paper.
Step 2: Steam the Broccoli
Steam the broccoli florets for about 3–4 minutes until bright green and slightly tender. Drain thoroughly to remove excess moisture.
Step 3: Prepare the White Sauce
Heat butter in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Whisk in the flour and cook for another minute. Slowly pour in the milk and chicken broth while whisking continuously to create a smooth sauce.
Add Italian seasoning, onion powder, salt, black pepper, and optional red pepper flakes. Continue cooking for 5–7 minutes until the sauce thickens.
Step 4: Prepare the Filling
In a large bowl, combine:
- Shredded chicken
- Steamed broccoli
- Ricotta cheese
- ½ cup Parmesan cheese
- 1 cup mozzarella cheese
Mix until evenly combined.
Step 5: Assemble the Lasagna
Preheat the oven to 375°F (190°C).
Grease a 9×13-inch baking dish.
Spread a thin layer of white sauce over the bottom.
Layer as follows:
- 3 lasagna noodles
- One-third of the chicken mixture
- White sauce
- Mozzarella cheese
Repeat the layers until all ingredients are used.
Finish with the remaining mozzarella and Parmesan cheese.
Step 6: Bake
Cover the baking dish with aluminum foil.
Bake for 35 minutes.
Remove the foil and bake for another 15 minutes until the cheese is golden brown and bubbly.
Step 7: Rest
Allow the lasagna to rest for 15 minutes before slicing. This helps the layers stay together and makes serving easier.
Step 8: Serve
Garnish with freshly chopped parsley and serve with garlic bread, Caesar salad, or roasted vegetables.
Recipe Tips
- Rotisserie chicken saves time and adds extra flavor.
- Drain broccoli well to prevent a watery lasagna.
- Freshly grated mozzarella melts more smoothly than pre-shredded cheese.
- Prepare the lasagna up to one day ahead and refrigerate before baking.
- Leftovers taste even better the next day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze individual portions or the whole lasagna for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition Information (Per Serving)
- Calories: 485
- Protein: 34g
- Carbohydrates: 31g
- Fat: 24g
- Saturated Fat: 12g
- Cholesterol: 102mg
- Fiber: 3g
- Sugar: 7g
- Sodium: 690mg
- Calcium: 420mg
- Iron: 2mg