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A square cut of cooked white lasagna on a white plate. There are with few green parsley leaves on top.

Chicken And Broccoli Lasagna

Nataliia
Chicken and broccoli lasagna is a delicious spin on one of the most famous Italian dishes. It is creamy, delicious, and so easy to make.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 8
Calories 433 kcal

Equipment

  • 1 glass casserole dish 9x13 inches
  • 1 skillet
  • 1 Measuring Cup
  • 1 sheet of foil

Ingredients
  

  • 1 pound ground chicken 7% fat
  • 1 cup coarsely chopped broccoli florets
  • 1 24 oz jar Alfredo sauce Rao's or other brand
  • 1 teaspoon dry basil
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 1 cup shredded mozzarella for lasagna topping
  • 9 no boil lasagna noodles

Ricotta Cheese Mix

  • 1 15 oz container ricotta cheese whole milk
  • 1.5 cups shredded mozzarella cheese
  • ¼ cup grated Parmesan cheese
  • 1 egg
  • 3 Tablespoons chopped parsley

Instructions
 

  • Rinse broccoli and parsley well. Chop broccoli coarsely including the stalks. Chop parsley finely.
  • In a large skillet, add olive oil and ground chicken. Brown chicken over medium for about 3-5 minutes. Add broccoli, spices and a jar of Alfredo sauce. Cover and cook on low for 5-10 minutes until chicken is fully cooked, stirring from time to time. Turn off the heat.
  • Preheat oven to 400°F. Spread ½ cup of meat sauce on the bottom of a 9x13 casserole deep dish. Add 3 lasagna noodles, overlapping. Now, spread ⅓ of ricotta cheese mixture over the noodles, followed by 1 cup of chicken Alfredo sauce. Repeat 2-3 more layers.
  • Finish with 3 noodles and the remaining of the meat sauce on top. Cover the dish with foil tightly. Bake for 30-40 minutes or until noodles are soft.
  • Take the lasagna out and spread the remaining 1 cup of shredded mozzarella on top. Bake for another 10-15 minutes uncovered until the cheese is bubbly. Enjoy!

Ricotta Cheese Mix

  • In a large bowl, add ricotta cheese, 1½ cup of mozzarella, ¼ cup of grated Parmesan, egg and chopped parsley. Mix well with the fork until combined. Set aside.

Notes

  • I used no boil lasagna noodles and Rao's Alfredo sauce.
  • You can use ground chicken or leftovers of Rotisserie.
  • Cool down lasagna properly and store in the fridge, in airtight container for about 3 days or freeze for up to 3 months.
  • Nutritional facts are for information purposes only.

Nutrition

Calories: 433kcalCarbohydrates: 27gProtein: 29.2gFat: 23.7gSodium: 609.3mgFiber: 1.2gSugar: 2g
Keyword alfredo chicken lasagna, chicken and broccoli lasagna
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