This Chicken Alfredo Lasagna with Broccoli is a delightful twist on the classic lasagna. Combining layers of tender chicken, rich Alfredo sauce, and perfectly cooked broccoli, this dish brings together creamy, cheesy, and savory flavors with a nutritious veggie boost. It’s the perfect family dinner, offering a balance of indulgence and heartiness while being easy to prepare. This lasagna is ideal for potlucks, gatherings, or a comforting meal at home, making it a recipe you’ll want to return to again and again.
Ingredients:
For the Alfredo Sauce:
- 4 tablespoons butter
- 4 garlic cloves, minced
- 2 cups heavy cream
- 1 ½ cups freshly grated Parmesan cheese
- Salt and pepper to taste
- ¼ teaspoon nutmeg (optional)
For the Lasagna:
- 9 lasagna noodles, cooked according to package instructions
- 2 cups cooked chicken breast, shredded or diced
- 2 cups broccoli florets, steamed
- 2 cups shredded mozzarella cheese
- 1 cup ricotta cheese
- ½ cup shredded Parmesan cheese
- 1 tablespoon olive oil (for greasing the baking dish)
- Fresh parsley or basil (optional for garnish)
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
- Prepare the Alfredo Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Add minced garlic and sauté until fragrant (about 1 minute).
- Pour in the heavy cream and bring to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese until the sauce becomes smooth and creamy.
- Season with salt, pepper, and nutmeg (if using). Remove from heat and set aside.
- Assemble the Lasagna:
- Spread a thin layer of Alfredo sauce at the bottom of the greased baking dish.
- Lay 3 lasagna noodles on top of the sauce.
- Add a layer of shredded chicken, steamed broccoli, a few dollops of ricotta cheese, and a generous sprinkle of shredded mozzarella.
- Drizzle some more Alfredo sauce over the top of the fillings.
- Repeat the layers (noodles, chicken, broccoli, cheeses, and sauce) two more times until you’ve used all ingredients, finishing with a layer of noodles on top.
- Top and Bake:
- Pour the remaining Alfredo sauce over the top layer of noodles.
- Sprinkle shredded mozzarella and Parmesan cheese evenly on top.
- Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
- Uncover and Bake Again:
- After 25 minutes, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- Serve:
- Allow the lasagna to cool for about 10 minutes before slicing.
- Garnish with fresh parsley or basil, and serve hot.