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Chicken Broccoli Lasagna Recipe

Chicken Broccoli Lasagna Recipe photo by Taste of Home

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Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.—Lisa Reilly, Kingston, Massachusetts

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Chicken Broccoli Lasagna Recipe

Prep: 35 min. Bake: 40 min. + standing

Yield: 12 Servings

35 40 75

Ingredients

6 tablespoons butter, divided
1/4 cup all-purpose flour
2 cups milk
1 cup chicken broth
3 eggs, lightly beaten
3/4 cup grated Parmesan cheese, divided
1 teaspoon salt, divided
Pinch ground nutmeg
Pinch cayenne pepper
1 cup chopped onion
1 garlic clove, minced
2 cups diced cooked chicken
1 package (16 ounces) frozen chopped broccoli, thawed and drained
1/2 cup shredded carrot
1/4 cup minced fresh parsley
1/4 teaspoon pepper
15 lasagna noodles, cooked and drained
4 cups (16 ounces) shredded part-skim mozzarella cheese

Directions

In a large saucepan, melt 4 tablespoons butter; stir in flour until smooth. Gradually add milk and broth; bring to a boil. Boil and stir for 2 minutes. Whisk half into eggs; return all to pan. Cook and stir over low heat for about 1 minute or until mixture reaches at least 160°. Remove from heat; add 1/2 cup Parmesan, 1/2 teaspoon salt, nutmeg and cayenne. Set aside.
In a large skillet, saute onion and garlic in remaining butter until tender. Add the chicken, broccoli, carrot, parsley, pepper and remaining salt; cook for 3 minutes. Spread 1/2 cup of the Parmesan custard mixture into an ungreased 13-in. x 9-in. baking dish.
Layer with a third of the noodles, half of the chicken mixture, 1/2 cup Parmesan custard, a third of the mozzarella cheese and 1 tablespoon Parmesan cheese. Repeat layers. Top with remaining noodles, mozzarella and Parmesan custard. Sprinkle with remaining Parmesan cheese.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 408 calories, 20 g fat (11 g saturated fat), 128 mg cholesterol, 633 mg sodium, 32 g carbohydrate, 3 g fiber, 25 g protein.

Originally published as Chicken Broccoli Lasagna in Country Extra January 1999, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Chicken Broccoli Lasagna

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(1-1) of 1 reviews

Reviewed on Apr. 16, 2009 by bikenviken

I have made this numerous times. My husband does not like the traditional lasagna but he loves this. I often half the recipe, using 2 eggs and bake in an 8x8 pan. Yum Yum!