This chicken and broccoli lasagna is comfort food at its best. It’s creamy, cheesy, and oh-so-delicious! This dish features layers of pasta, ricotta, chicken, broccoli, and gooey cheese, all smothered in a creamy white sauce. You can make the bechamel sauce up to 5 days in advance or take a shortcut and purchase a couple of jars of white Alfredo sauce. It’s even easier if you use a pre-cooked rotisserie chicken or leftover chicken from last night’s dinner.
Ingredients Bechamel Sauce (white sauce) – 12 ounces lasagna sheets (fresh or dried) – 1 cup oil packed sun dried tomatoes (7-ounce jar) – 16 ounces ricotta cheese or cottage cheese – 2 eggs – ¼ teaspoon salt – 2-½ cups shredded cooked chicken – 2 cups shredded mozzarella cheese – 2 cups shredded Havarti cheese or Fontina cheese – 2 cups chopped broccoli florets
Make the white sauce: Melt the butter in a large skillet and add the minced garlic. Whisk in the flour and cook for 1 to 2 minutes.
Cover the bottom of a casserole dish with a thin layer of the white Bechamel sauce. Top with a layer of noodles.
Spread ⅓ of the ricotta mixture over the noodles. Top the ricotta with ⅓ of the shredded chicken.
Add ⅓ of the broccoli then ⅓ of the sun-dried tomatoes.
Spread ⅓ of the bechamel sauce over the broccoli and top with ⅓ of the shredded cheese. Repeat the layers 2 more times.
This chicken broccoli lasagna is a great way to use up leftover chicken and make a delicious dish for the whole family. Serve it with a kale Caesar salad for an easy weeknight meal that everyone will love!