Chicken and Broccoli Lasagna
This easy, lightened-up chicken and broccoli lasagna is made with rotisserie chicken, creamy alfredo ricotta white sauce, and homemade broccoli pesto. A cheesy, flavorful, and cozy family dinner and meal prep!
Ingredients
Broccoli Pesto:
- 2 cups fresh broccoli florets, just the tops not the stem
- 1 ½ cups basil leaves, packed
- ½ cup extra-virgin olive oil
- 2 large garlic cloves
- Salt and pepper, to taste
- ¼ cup grated parmesan cheese
Alfredo White Sauce:
- 2 tbsp butter, I like unsalted
- 2 tbsp flour, (all-purpose, whole wheat, or white whole wheat)
- 3 - 4 large garlic cloves, minced
- 15 ounces container ricotta, (skim or whole milk)
- 1 ½ cups milk, (skim, whole, 2%, or dairy-free)
- 1 ½ cups low-sodium chicken or vegetable broth
- 1 tsp dried basil
- Salt and pepper, to taste
Chicken Lasagna:
- 2 ½ cups cooked shredded rotisserie chicken, you can also use shredded baked chicken
- 8 ounces mozzarella cheese, low fat or regular
- 1 ½ cup broccoli pesto, recipe above
- 1 box no-boil lasagna noodles, gluten-free if needed
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
Gluten-Free: Easily make this chicken and broccoli lasagna gluten-free by substituting the lasagna noodles with brown rice or gluten-free lasagna noodles.
Ricotta: I recommend using cottage cheese as a substitute for ricotta.
Shredded Mozzarella: Substitute with shredded swiss, cheddar, provolone, gouda, or fontina.
Pesto: If you don’t have broccoli to make your own pesto, you can also use 1 + 1/2 cups of your favorite store-bought pesto instead. I love Trader Joe’s Kale, Cashew & Basil pesto.
Freezing Baked Lasagna: Simply prepare and bake your chicken broccoli lasagna as directed below and let it cool completely for 1 hour. Then, freeze the entire pan after wrapping it in 2 layers of foil or cut it into slices and store them in individual, freezer-safe containers for up to 3 months. When you are ready to enjoy, reheat the entire pan (cover the top with one layer of foil) at 350°F for 30 – 45 minutes or until heated through. You can reheat individual slices in the oven or microwave.
Freezing Unbaked Lasagna: You can also freeze lasagna before baking it! Just assemble the lasagna as directed below, then wrap the dish with two layers of plastic wrap and two layers of aluminum foil. You can freeze it for up to 3 months. When you are ready to bake, thaw the lasagna at room temperature for 1 – 2 hours, then bake according to the instructions below.
Storing: Store leftovers in the original baking dish or in an airtight container in the refrigerator for up to 5 days.
Reheating: For best results, reheat chicken and broccoli lasagna in the oven at 350°F for 20 – 30 minutes. If you are reheating one slice, you can heat it in the microwave or in the oven for 10 – 15 minutes.
Nutrition
Calories: 405kcal | Carbohydrates: 31g | Protein: 24g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 71mg | Sodium: 307mg | Potassium: 400mg | Fiber: 2g | Sugar: 1g | Vitamin A: 635IU | Vitamin C: 18mg | Calcium: 277mg | Iron: 1mg
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