If you are looking for another delicious, hearty dinner to serve to your loved ones, this Easy Chicken and Broccoli Lasagna is a must-try! Incredibly easy to make, excellent to make in advance, and freezer-friendly. This lasagna is also excellent for lunches and meal preps. Enjoy thick layers of chicken, broccoli, and cheese baked in an Alfredo sauce with this over-the-top recipe!
Ingredients
4 c. pre-cooked or rotisserie chicken, shredded or chopped
8 no-bake lasagna noodles (See Notes)
4-5 c. fresh broccoli florets, chopped into small pieces
1 c. ricotta cheese
3 c. mozzarella cheese
1 egg
½ teaspoon dried basil
1 tablespoon parsley
¼ teaspoon dried oregano
1 24-ounce jar of Alfredo sauce
½ c. shredded Parmesan cheese – divided
How to make Easy Chicken and Broccoli Lasagna
Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 9-inch baking dish.
Step 2: Place the ricotta cheese, ¼ cup shredded Parmesan, egg, basil, oregano, and parsley in a bowl. Mix well until combined.
Step 3: On the bottom of the prepared baking dish, spread a little amount of the Alfredo sauce, enough to cover the bottom. On top, place 4 lasagna noodles, breaking the noodles in half and slightly overlapping them. Then, spread half of the noodles on top, followed by half of the broccoli.
Step 4: On top, pour half of the sauce, making sure the sauce gets to the edges and into the corners. Over the sauce layer, place dollops of the (half) ricotta mixture. There is no need to spread. Then, top with half of the mozzarella cheese along with ¼ c. of the shredded Parmesan cheese.
Step 5: Do the same with the rest of the ingredients; noodles, chicken, broccoli, sauce, ricotta mixture, and remaining mozzarella.
Step 6: Using a tented foil that has been greased inside, tent the dish. Place in the preheated oven and bake for about 35 to 40 minutes. Remove the cover and continue baking for an additional 15 to 20 minutes or until the lasagna is bubbly and the cheese has melted. You can broil for 2 to 3 minutes if desired to get the cheese bubbly.
Step 7: Remove from the oven when done and let the lasagna rest for about 10 to 15 minutes before cutting into squares. Enjoy!
Notes:
For this recipe, I use oven-ready lasagna noodles. If you prefer to use boiled noodles, prep the noodles before starting to assemble them.
I prefer to use fresh broccoli because the lasagna will be watery if using frozen broccoli.
This recipe is perfect to use leftover chicken. You can also use store-bought rotisserie chicken.
If planning to make this lasagna in advance, wrap the unbaked lasagna with plastic wrap and store it in the fridge. When ready to serve, bake the lasagna, adding a couple of minutes to make sure it’ll be cooked through.
You can store leftover lasagna in the fridge for up to 1 week.
Tightly cover the whole unbaked lasagna using plastic wrap and foil and freeze. When ready to serve, partially defrost the lasagna before baking and take the plastic wrap off. Bake following the recipe except for 1 hour with the foil, then about 15 to 20 minutes, uncovered.