Chicken and Broccoli Lasagna: A Delicious Twist on a Classic Dish

Lasagna is a beloved comfort food that never fails to impress at the dinner table. However, if you’re looking to shake things up and add a new twist to this classic dish, then this Chicken and Broccoli Lasagna recipe is just what you need. Packed with tender chicken, vibrant broccoli, and layers of cheesy goodness, this lasagna is sure to become a family favorite. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is guaranteed to satisfy everyone’s cravings. So, let’s dive into the details and learn how to make this mouthwatering Chicken and Broccoli Lasagna!

Ingredients:

9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 cup grated Parmesan cheese
1 small onion, chopped
2 cloves minced garlic
1/4 tsp. plus 1 Tbsp. salt
1 cup chicken broth
1 1/2 cups full-fat milk
1 tsp. dried basil
2 tbsp. olive oil
5 tbsp. butter
5 tbsp. flour

Instructions:

1. Preheat the Oven and Prepare the Ingredients:

Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions until al dente. Drain and set aside.
Season the chicken breast cubes with 1/4 teaspoon of salt and set aside.
Thaw the frozen broccoli and chop into smaller florets if necessary.
Grate the mozzarella and Parmesan cheese, chop the onion, and mince the garlic.

2. Cook the Chicken and Broccoli Mixture:

In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the chopped onion and minced garlic to the skillet and sauté until softened and fragrant.
Add the seasoned chicken breast cubes to the skillet and cook until golden brown and cooked through.
Once the chicken is cooked, add the thawed broccoli florets to the skillet and sauté for an additional 2-3 minutes until heated through. Set aside.

3. Prepare the Cheese Sauce:

In a saucepan, melt 5 tablespoons of butter over medium heat.
Once the butter is melted, add 5 tablespoons of flour to the saucepan and whisk continuously until a smooth paste forms.
Slowly pour in the chicken broth and full-fat milk, whisking constantly to prevent lumps from forming.
Season the sauce with 1 tablespoon of salt and 1 teaspoon of dried basil. Continue cooking until the sauce thickens and coats the back of a spoon.

4. Assemble the Lasagna:

Spread a thin layer of the cheese sauce on the bottom of a greased 9×13-inch baking dish.
Place 3 cooked lasagna noodles side by side on top of the cheese sauce.
Spread half of the chicken and broccoli mixture evenly over the noodles.
Pour a generous amount of cheese sauce over the chicken and broccoli mixture, followed by a layer of shredded mozzarella and grated Parmesan cheese.
Repeat the layers with the remaining lasagna noodles, chicken and broccoli mixture, cheese sauce, and shredded cheese.

5. Bake and Serve:

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 continue baking for an additional 10-15 minutes, or until the top is golden brown.
Once baked, remove the lasagna from the oven and let it cool for a few minutes before slicing and serving.
Garnish with fresh basil or parsley, if desired, and enjoy!

Cook Notes and Variations:

Vegetarian Option: Omit the chicken and use additional vegetables such as mushrooms, bell peppers, or zucchini for a vegetarian version of this lasagna.
Gluten-Free Version: Use gluten-free lasagna noodles and substitute the all-purpose flour with a gluten-free flour blend to make this recipe gluten-free.
Spice it Up: Add a pinch of red pepper flakes or cayenne pepper to the cheese sauce for a hint of heat.

Keto and Low-Carb Version:

For a keto-friendly or low-carb version of this Chicken and Broccoli Lasagna, consider the following modifications:

Noodle Substitute: Replace the lasagna noodles with thinly sliced zucchini or eggplant for a low-carb option.
Flour Substitute: Use almond flour or coconut flour instead of all-purpose flour to thicken the cheese sauce and make it keto-friendly.
Low-Carb Ingredients: Opt for full-fat dairy products and use low-carb vegetables like cauliflower instead of broccoli to reduce the carb content of the dish.

Frequently Asked Questions (FAQs):

Q: Can I use pre-cooked chicken for this recipe? A: Yes, you can use pre-cooked chicken or rotisserie chicken for convenience. Simply shred or chop the cooked chicken and proceed with the recipe as directed.

Q: Can I make this lasagna ahead of time? A: Yes, you can assemble the lasagna ahead of time and refrigerate it until ready to bake. Alternatively, you can freeze the assembled lasagna for future use. Just be sure to thaw it completely before baking.

Q: How do I store leftovers? A: Store any leftover lasagna in an airtight container in the refrigerator for up to 3-4 days. Reheat individual servings in the microwave or oven until heated through.

This Chicken and Broccoli Lasagna recipe is a delightful twist on the classic Italian dish, combining tender chicken, vibrant broccoli, and layers of cheesy goodness. Whether you’re cooking for a family dinner or a special occasion, this lasagna is sure to impress. With its creamy cheese sauce and hearty filling, it’s a comfort food favorite that will keep everyone coming back for more. So, give this recipe a try and enjoy a delicious and satisfying meal that’s perfect for any occasion!