A Hearty Comfort Classic: Chicken and Broccoli Lasagna
Calling all lasagna lovers! This recipe for Chicken and Broccoli Lasagna is a delightful twist on the traditional dish, offering a comforting combination of savory chicken, tender broccoli florets, and creamy cheese sauce sandwiched between layers of pasta. It's a perfect weeknight meal that's sure to please the whole family.
Ingredients:
- The Base:
- 9 lasagna noodles – the foundation for your lasagna masterpiece
- The Savory Chicken Filling:
- 4 boneless, skinless chicken breasts, cut into bite-sized cubes – the protein powerhouse of this dish
- 12 oz. bag of frozen broccoli florets, thawed – adds vibrant green color and a delightful textural contrast
- 1 small onion, chopped – provides a base of flavor
- 2 cloves garlic, minced – adds a pungent and aromatic touch
- The Creamy Cheese Sauce:
- 2 tablespoons olive oil – for sautéing the vegetables and chicken
- 5 tablespoons butter – adds richness and body to the sauce
- 5 tablespoons flour – thickens the sauce to a perfect consistency
- 1 cup chicken broth – infuses the sauce with savory chicken flavor
- 1 ½ cups full-fat milk – adds creaminess and richness
- 1 teaspoon dried basil – a touch of Italian herb magic
- ¼ teaspoon salt – to enhance the overall flavor profile (plus additional salt for pasta water)
- 1 cup grated Parmesan cheese – adds a salty and nutty complexity
- 8 ounces shredded mozzarella cheese – the melty star of the cheese show (divided)
Instructions:
- Cook the Lasagna Noodles: Bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package instructions for 7-8 minutes, or until al dente (tender but still firm to the bite). Drain the noodles and rinse them with cold water to stop the cooking process and prevent sticking.
- Sautéing the Chicken and Vegetables: In a large skillet, heat olive oil over medium heat. Add the cubed chicken and cook until golden brown and fully cooked through. Remove the chicken from the pan and set it aside.
- Adding Flavorful Aromatics: In the same skillet with the remaining oil, sauté the chopped onion until softened and translucent. Add the minced garlic and cook for another minute, releasing its fragrant aroma.
- Incorporating the Broccoli: Add the thawed broccoli florets to the pan with the onions and garlic. Cook for a few minutes, or until the broccoli is tender-crisp.
- Creating the Creamy Bechamel Sauce: In a separate saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about a minute, creating a roux (a paste that thickens sauces). Slowly whisk in the chicken broth and milk, stirring constantly until the sauce thickens and reaches a smooth consistency. This is your bechamel sauce, the base for many classic creamy pasta dishes.
- Flavor Up the Sauce: Remove the sauce from the heat and stir in the dried basil, salt, grated Parmesan cheese, and ¼ cup of the shredded mozzarella cheese. Season with additional salt to taste, if desired.
- Assembling the Lasagna: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Layering Up the Flavor: Now comes the fun part – assembling the lasagna! Spread a thin layer of the creamy sauce on the bottom of the prepared baking dish. Top it with a single layer of cooked lasagna noodles. Add another layer of the sauce mixture, followed by half of the cooked chicken and broccoli mixture. Sprinkle with a third of the remaining shredded mozzarella cheese. Repeat this layering process one more time, ending with a layer of noodles and the remaining sauce. Top generously with the remaining mozzarella cheese.
- Baking to Golden Perfection: Bake the assembled lasagna in the preheated oven for 30 minutes, or until the cheese is melted and bubbly, and the edges are golden brown.
- Serving Up Comfort: Let the lasagna cool slightly before cutting into squares and serving. Enjoy this hearty and flavorful dish with a side salad or garlic bread for a complete and satisfying meal.
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