1. Cook the noodles
Bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package directions until just tender.
Drain and lay them flat so they don’t stick together.
2. Cook the chicken
Heat a large skillet over medium heat with a little olive oil or butter. Add the cubed chicken and season with ¼ teaspoon salt and black pepper.
Cook for 6–8 minutes, stirring occasionally, until the chicken is cooked through. Transfer to a plate.
3. Sauté the vegetables
In the same skillet, add the chopped onion and cook for 3–4 minutes until softened.
Add the minced garlic and cook for another 30 seconds. Stir in the thawed broccoli and cooked chicken.
4. Make the creamy sauce
Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute.
Gradually whisk in the chicken broth and milk. Continue stirring until the sauce thickens, about 4–6 minutes.
Season with Italian seasoning, black pepper, and a little salt if needed.
5. Add Parmesan
Remove the sauce from the heat and stir in about ½ cup of the Parmesan cheese until melted and smooth.
6. Assemble the lasagna
Preheat the oven to 375°F (190°C).
Spread a thin layer of the creamy sauce in the bottom of a 9×13-inch baking dish.
Layer:
- Lasagna noodles
- Chicken and broccoli mixture
- Creamy sauce
- Mozzarella
Repeat the layers until the ingredients are used, finishing with sauce, mozzarella, and the remaining Parmesan on top.
7. Bake
Cover the dish loosely with aluminum foil and bake for 25 minutes.
Remove the foil and bake for another 15–20 minutes, until the cheese is melted, bubbling, and golden brown.
8. Rest and serve
Let the lasagna rest for 10–15 minutes before slicing. This allows the creamy layers to set and makes it much easier to serve.
🥦 Tip
Make sure the thawed broccoli is well drained. Excess water can make the lasagna too watery.
Creamy, cheesy, comforting, and perfect for a family dinner! 🍗🥦🧀
See more on the next page