Healthy Chicken And Broccoli Lasagna Recipe
Ingredients
- 9 lasagna noodles boiled
- 2 cups shredded chicken rotisserie chicken works great!
- 2 cups broccoli florets steamed and chopped
- 3 cups Alfredo sauce store-bought or homemade
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms optional
- Salt and pepper to taste
Instructions
Step 1: Prepare Your Ingredients
- Boil The Noodles: Cook lasagna noodles in salted water until al dente. Drain and lay flat on parchment paper to avoid sticking.
- Prep The Veggies: Steam the broccoli until tender and chop into small pieces. Sauté mushrooms if using.
- Shred The Chicken: If you’re using rotisserie chicken, remove the skin and shred it into bite-sized pieces.
Step 2: Layer The Lasagna
- Preheat Oven: Set your oven to 375°F (190°C).
- First Layer: Spread a thin layer of Alfredo sauce at the bottom of a 9×13-inch baking dish.
- Assemble Layers:
- Lay 3 lasagna noodles across the sauce.
- Spread half the shredded chicken and broccoli on top.
- Add a layer of spinach and mushrooms.
- Pour 1 cup of Alfredo sauce evenly and sprinkle mozzarella and Parmesan cheese.
- Repeat the layers (noodles, chicken, broccoli, spinach, sauce, and cheese).
- Top Layer: Finish with a layer of noodles, remaining Alfredo sauce, and a generous sprinkle of cheese.
Step 3: Bake
- Cover and Bake: Cover the dish with aluminum foil and bake for 30 minutes.
- Uncover and Finish: Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- Rest: Let the lasagna sit for 10 minutes before slicing. This helps the layers set perfectly.