Chicken and Broccoli Lasagna
User Reviews
5
Chicken and Broccoli Lasagna
Description
This Chicken and Broccoli Lasagna features three main components: a vibrant broccoli pesto combining fresh broccoli florets, basil, garlic, Parmesan, olive oil, and seasoning; a homemade Alfredo white sauce with butter, flour, garlic, milk, chicken broth, ricotta, and dried basil; and layers of cooked or no-boil lasagna noodles, shredded chicken, pesto, Alfredo sauce, and mozzarella cheese.
The broccoli pesto introduces a green, earthy note balancing the richness of the creamy Alfredo sauce, which is thickened with a butter-flour roux and emulsified with ricotta for a smooth texture. Garlic in the sauce adds aroma without overpowering. The lasagna assembles by layering sauce, noodles, chicken, pesto, and cheese before baking at moderate temperature until bubbling and golden.
This lasagna pairs well as a hearty main dish, offering a variation from traditional tomato-based lasagnas with the inclusion of broccoli pesto and ricotta-based white sauce. Its flavors suit family dinners and can please those looking for a fusion of vegetable and chicken flavors within classic Italian comfort food.
The recipe notes suggest substitutions such as using gluten-free noodles or cottage cheese instead of ricotta, different cheeses for mozzarella, or store-bought pesto if preferred. Storage options include freezing baked or unbaked lasagna with instructions for thawing and reheating. Leftovers keep well refrigerated for up to five days and reheat best in an oven to preserve texture.
Ingredients
Broccoli Pesto:
- 2 cups broccoli just the tops not the stem, fresh florets
- 1 ½ cups basil packed, leaves
- ½ cup extra-virgin olive oil
- 2 large garlic cloves
- salt to taste
- black pepper to taste
- ¼ cup Parmesan Cheese grated
Alfredo White Sauce:
- 2 tablespoon butter I like unsalted
- 2 tablespoon flour (all-purpose, whole wheat, or white whole wheat)
- 3 - 4 large garlic minced, cloves
- 15 ounces ricotta cheese skim or whole milk, container
- 1 ½ cups milk (skim, whole, 2%, or dairy-free)
- 1 ½ cups chicken broth low-sodium, or vegetable broth
- 1 teaspoon basil dried
- salt to taste
- black pepper to taste
Chicken Lasagna:
- 2 ½ cups chicken you can also use shredded baked chicken, cooked, shredded, rotisserie
- 8 ounces mozzarella cheese low fat or regular
- 1 ½ cup broccoli pesto recipe above
- 1 box lasagna noodles gluten-free if needed, no-boil
Instructions
- Preheat your oven to 375°F.
Make the Pesto:
- Make the broccoli pesto by adding all ingredients to a food processor and pulsing until everything is combined. Taste and adjust seasonings to your liking. Set it to the side.
Make the Alfredo White Sauce:
- In a medium saucepan, melt the butter. Then, add the minced garlic and cook for 30 seconds to a minute until fragrant. Add 2 tablespoons of flour and mix until flour soaks up all the butter and everything starts to turn golden.
- Pour in the milk and whisk until everything is combined. Add the broth and ricotta cheese. Whisk until smooth, and add dried basil, salt, and pepper.
- Let the sauce simmer on medium-low heat for 5 - 8 minutes. When it’s thick and saucy, remove the sauce from the heat. Carefully taste and adjust any seasonings to your liking. Set aside.
Assemble the Lasagna:
- Cover the bottom of a 9x13-inch casserole dish with a little bit of the ricotta sauce and then place 3 lasagna noodles on top (see pictures above).
- Top the noodles with a little more ricotta sauce and 3 to 5 tablespoons dollops of broccoli pesto. Then, swirl it around a little.
- Top with an even layer of shredded chicken, a sprinkle of Parmesan cheese, and about a third of the mozzarella.
- Repeat the layers 2 more times.
- Top the lasagna with the last three noodles. I like to put a last bit of sauce and pesto on the top and then top it with the rest of the shredded mozzarella cheese. Make sure that the noodles are completely covered!
Bake:
- Bake uncovered for 20 minutes and then carefully cover the top with aluminum foil and bake for another 20 minutes until the cheese is melted. If you like the crunchy edge, bake uncovered the entire time.
- Allow the lasagna to rest for 5 - 10 minutes before serving. Enjoy!
Notes
- Use gluten-free or brown rice lasagna noodles to make the dish gluten-free if desired.
- Cottage cheese can substitute for ricotta to alter texture and flavor.
- Swap shredded mozzarella with Swiss, cheddar, provolone, gouda, or fontina cheeses for different taste profiles.
- If fresh broccoli is unavailable, use 1 1/2 cups of store-bought pesto as a shortcut.
- Freeze baked lasagna after cooling for up to 3 months, wrapped tightly in foil; reheat at 350°F until warmed through.
- Unbaked lasagna can also be frozen, wrapped with plastic and foil; thaw before baking to ensure even cooking.
- Store leftovers refrigerated in airtight containers for up to 5 days, reheating slices in oven or microwave.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 24g | 48% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 71mg | 24% |
| Sodium | 307mg | 13% |
| Potassium | 400mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 635IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 277mg | 28% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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