Taste of Home
Chicken Broccoli Lasagna
TOTAL TIME: Prep: 35 min. Bake: 40 min. + standing
YIELD: 12 servings.
Nothing is as delicious as a gooey slice of lasagna. This lasagna uses up cooked chicken and has tasty broccoli.—Lisa Reilly, Kingston, Massachusetts
Ingredients
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6 tablespoons butter, divided
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1/4 cup all-purpose flour
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2 cups whole milk
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1 cup chicken broth
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3 large eggs, lightly beaten
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3/4 cup grated Parmesan cheese, divided
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1 teaspoon salt, divided
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Pinch ground nutmeg
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Pinch cayenne pepper
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1 cup chopped onion
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1 garlic clove, minced
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2 cups diced cooked chicken
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1 package (16 ounces) frozen chopped broccoli, thawed and drained
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1/2 cup shredded carrot
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1/4 cup minced fresh parsley
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1/4 teaspoon pepper
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15 lasagna noodles, cooked and drained
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4 cups shredded part-skim mozzarella cheese
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand 10 minutes before serving.
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