Description
Broccoli Cheddar Chicken Lasagna is a comforting, cheesy dish made with layers of tender chicken, fresh broccoli, and rich cheese. It’s perfect for family dinners, meal prep, or a special occasion, offering a satisfying and delicious twist on traditional lasagna.
Ingredients
Scale
- 12 lasagna noodles (regular or no-boil)
- 2 tablespoons olive oil (for cooking the chicken)
- 2 cups cooked chicken, shredded or diced
- 3 cups fresh broccoli florets, blanched
- 4 cups shredded cheddar cheese
- 2 cups ricotta cheese
- 2 cups mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 large eggs
- 2 cups heavy cream
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Lasagna Noodles: Cook the lasagna noodles according to package instructions (skip this step if using no-boil noodles). Drain and set aside.
- Cook the Chicken: Heat olive oil in a sauté pan, add the chicken, season with salt and pepper, and cook for 6-8 minutes until browned. Set aside.
- Blanch the Broccoli: Blanch the broccoli in boiling water for 2 minutes, then drain and set aside.
- Make the Cheese Sauce: In a saucepan, heat heavy cream, milk, garlic, and Italian seasoning. In a mixing bowl, combine ricotta, cheddar, mozzarella, Parmesan, eggs, salt, and pepper. Gradually stir in the warm cream mixture.
- Assemble the Lasagna: Preheat the oven to 375°F (190°C). Spread a thin layer of cheese sauce in a 9×13-inch baking dish. Layer with noodles, chicken, broccoli, and cheese mixture. Repeat layers. Top with remaining cheese.
- Bake: Cover with foil and bake for 25 minutes. Remove foil and bake for another 15-20 minutes until golden and bubbly.
- Rest: Let the lasagna rest for 10 minutes before serving.