Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.—Lisa Reilly, Kingston, Massachusetts
Chicken Broccoli Lasagna
Chicken Broccoli Lasagna
Prep Time
35 min
Cook Time
40 min
Yield
12 servings
Ingredients
- 6 tablespoons butter, divided
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup chicken broth
- 3 large 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 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 13x9-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.
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