Chicken and Broccoli Lasagna

Chicken and broccoli lasagna is comfort food with a twist; creamy, cheesy, and packed with flavor. Instead of red sauce, it gets a creamy béchamel, sun-dried tomatoes for a little tang, and plenty of melted cheese. No canned soup here. Just golden, bubbling lasagna that tastes even better than it looks.

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Here’s Why This Chicken and Broccoli Lasagna Recipe Works

Creamy white sauce: Homemade béchamel replaces red sauce, giving the lasagna rich flavor and a velvety finish.

Fresh, green broccoli: Chopped small and layered in raw so it bakes tender but stays bright.

Cheese trio: Fontina and mozzarella melt into stretchy layers, while ricotta keeps the filling creamy and structured.

Sun-dried tomato boost: Tangy, concentrated flavor cuts through the richness and balances the cheesy layers.

If you love creamy white-sauce pastas, my Chicken Alfredo Lasagna is another cheesy, family favorite.

My Eggplant Lasagna is another comfort-food favorite, combining eggplant, meat, and rich bolognese sauce.

Broccoli and Chicken Lasagna

This chicken and broccoli lasagna is creamy, cheesy, and built with layers of flavor that feel both comforting and a little special. It’s the kind of baked pasta that brings everyone to the table, and disappears just as quickly.

Prep Time: 20 minutes mins

Cook Time: 40 minutes mins

Total Time: 1 hour hr

5 from 15 votes

Chicken and Broccoli Lasagna

By Pat Nyswonger

This chicken and broccoli lasagna is creamy, cheesy comfort food layered with pasta, ricotta, chicken, broccoli, and a rich white sauce. You can make the béchamel up to 5 days in advance or swap in jarred Alfredo for a shortcut. You can also use rotisserie chicken to save time.

If you make this recipe, please leave a star rating and comment.

Servings: 8 servings

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Ingredients 

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White Bechamel Sauce

• ▢ 6 tablespoons butter
• ▢ 3 garlic cloves, minced
• ▢ 6 tablespoons all-purpose flour
• ▢ 5 cups whole milk
• ▢ ¾ teaspoon salt
• ▢ ¾ teaspoon freshly grated nutmeg
• ▢ ¼ teaspoon ground black pepper
• ▢ 1 bay leaf
• ▢ ½ cup grated parmesan cheese

Lasagna

• ▢ 12 ounces lasagna noodles, fresh or dried
• ▢ 1 cup oil packed sun dried tomatoes, 7-ounce jar
• ▢ 16 ounces ricotta cheese, or cottage cheese
• ▢ 2 large eggs
• ▢ ¼ teaspoon salt
• ▢ 2 ½ cups shredded cooked chicken
• ▢ 2 cups shredded mozzarella cheese
• ▢ 2 cups shredded Fontina cheese, or Havarti cheese
• ▢ 2 cups broccoli florets, chopped

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Instructions 

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For the Bechamel

• Melt the butter in a large saucepan over medium-high heat. Add the garlic and saute for 30 seconds until fragrant. Add the flour and cook for 1 to 2 minutes while stirring. 
  
• Slowly pour in the milk while constantly whisking. When it gets lumpy, stop pouring the milk and whisk until smooth, then repeat until all the milk is added. Bring the mixture to a gentle boil over medium-high heat.
  
• Whisk in the salt, nutmeg, pepper, and bay leaf. Reduce the heat to low and let the sauce simmer gently for 10 minutes. Discard the bay leaf, stir in the Parmesan, then remove from the heat. Press plastic wrap directly onto the surface of the sauce to keep a skin from forming.
  

For the Lasagna

• Preheat the oven to 350°F and spray a 13 x 9 inch baking dish. Prep the pasta (see Notes). Drain the oil from the sun dried tomatoes and chop them.
• Combine the ricotta cheese, egg, and salt in a medium sized bowl. Combine the shredded cheese in another bowl.
  
• Cover the bottom of the baking dish with a thin layer of the white Bechamel sauce. Top with a layer of lasagna pasta sheets, overlapping them slightly.
  
• Spread ⅓ of the ricotta mixture over the noodles. Top the ricotta with ⅓ of the chicken.
  
• Add ⅓ of the broccoli then ⅓ of the sun dried tomatoes.
  
• Spread ⅓ of the white sauce over the broccoli and top with ⅓ of the shredded cheese. Repeat the lasagna layers 2 more times. 
  
• Spray a sheet of aluminum foil with non-stick cooking spray and cover the lasagna. Bake for 25  minutes then remove the foil and bake 10 to 15 minutes or until bubbly and golden brown on top. 
  

Notes

Make-ahead béchamel: The sauce can be prepared up to 5 days in advance and stored in the refrigerator. It will thicken as it chills. Just reheat gently in the microwave or on the stove to make it pourable again.

Cheese options: Gruyère is great, but just about any good melting cheese works. Try Monterey Jack, Muenster, Provolone, Gouda, or Cheddar.

Broccoli tip: If using frozen broccoli, thaw first and press between paper towels to remove excess liquid.

Pasta prep: Cook dried noodles according to package directions, then drain and toss with a little olive oil. For no-boil noodles, soak in warm water for 5 minutes to improve texture. Fresh lasagna sheets can be used as-is.

Shortcuts: Use jarred Alfredo sauce instead of homemade béchamel, pre-shredded cheese, oven-ready or fresh noodles, and rotisserie chicken to save time.  You can also  cook frozen chicken breast in the Instant Pot.

Nutrition

Serving: 1 serving, Calories: 488kcal, Carbohydrates: 26g, Protein: 37g, Fat: 26g, Saturated Fat: 13g, Cholesterol: 185mg, Sodium: 589mg, Fiber: 2g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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