This deliciously hearty Broccoli and Chicken Lasagna is an easy one-pan dinner with layers of creaminess. It’s perfect to make ahead for a busy weeknight family dinner.
Okay, I know broccoli doesn’t typically trigger the saliva glands. But with layers of pasta, cheese, and chicken and it takes on a whole new yummy life!
This Broccoli and Chicken Lasagna recipe a delicious combination of flavors and textures, with the cheesy creaminess, savory tender chicken, earthy broccoli, and the comforting notes of Italian herbs coming together in each bite.
The cheesy goodness comes from the layers of melted mozzarella, Parmesan, and béchamel sauce. Savory Chicken, garlic, oregano, and earthy tender broccoli all meld with the other ingredients, providing a balance to the richness of the cheese. It’s a yummy and comforting meal the whole family can enjoy.
Do you meal plan your dinners? It makes weeknights so much easier! Check out my Meal Planning Theme Night Recipes and then add this one to your Pasta Sundays!
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Why You Will Love this Recipe
With little extra time on your hands, here are 3 reasons that you will love this chicken broccoli lasagna!
- It’s a One-Pan Dinner! This hearty dinner has protein, veggies, dairy, and grains all in one dish! That means, easy heating and easy clean up. Of course, you can add another side, like salad or garlic bread and still keep things simple.
- You can make it ahead! This lasagna is a great recipe for busy weeknights when you only have time to toss something into the oven.
- You can easily customize it! If broccoli isn’t your thing, use another veggie. Some others that work well are zucchini, carrots, cauliflower, and mushrooms. Check out the Variations section below for even more ways to change up this lasagna recipe!
Simple Ingredients and Substitutes
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Chicken Mixture Ingredients
- 1 lb Chicken Breasts, boneless, skinless – The chicken is precooked and shredded, so you can use leftover chicken, a rotisserie chicken, or roast the chicken yourself (see recipe for instructions). You can substitute ground chicken or turkey as well (see recipe notes for how to cook it). I always have raw chicken breasts in the freezer as they can last up to 12 months if in an airtight container or packaging. Check out all of my tips on Prepping and Storing Chicken for Easier Dinners.
- Fresh Garlic cloves, minced – Fresh is best when it comes to garlic. You can buy pre-minced garlic to save time or mince it in bulk in a food processor and freeze it to use when you need it! You can also substitute in dried garlic flakes or garlic powder.
- Fresh Italian Parsley, chopped – Fresh parsley is best, don’t even bother with dried parsley. You can substitute in other fresh herbs, such as basil or oregano.
- Dried oregano – You can substitute dried Italian seasoning, marjoram, basil, or a combination.
- Salt and Black Pepper – I used coarse for both, but any salt and ground black pepper will do.
- Extra Virgin Olive Oil – Olive oil is needed only if you are roasting the chicken yourself.
- Cream Cheese – Cream cheese adds tang and creates a creamy, cheesy filling. However, if you don’t want to or have it to use, then you can substitute with sour cream, greek yogurt, or marscapone.
- Shredded Mozzarella – The mozzarella is added to the chicken filling and to top the lasagna. You can substitute with shredded jack cheese or other preferred shredded cheeses. You can use sliced mozzarella, but instead of mixing it into the chicken, you will need to layer it on top of the chicken during the assembly of the lasagna.
Béchamel Sauce
- Salted Butter – Butter is used for making the roux in the gravy base. You can also use unsalted butter. You can substitute with another fat, but you do really need a fat to make the smooth thick roux. Substitutes for butter can be Ghee (clarified butter), olive oil, coconut oil, or other butter or oil product.
- All purpose white flour – This is the thickener to mix with the butter/fat.
- Milk – I used 1% milk, but any milk will work, including unsweetened soy, almond, or coconut milk. If you want even creamier, you can add half and half or heavy cream. You can also eliminate the milk and replace it with water or chicken stock.
- Chicken Broth or stock – You can also use, vegetable broth or stock or beef broth or stock. You can also use water mixed with a beef or chicken bouillon cube or beef base or chicken base.
Other Lasagna Ingredients
- No-Boil Lasagna Noodles – No boil noodles are easiest to use. You can use regular noodles that have been par-cooked until very al dente. You can also find gluten free lasagna noodles these days at most stores.
- Broccoli florets – I used a fresh broccoli head and then cut off the florets into small pieces. I also love to use the stems. You can use pre-cut fresh broccoli florets. You can also use frozen, but they tend to get a bit mushy.
- Parmesan Cheese, grated – Parmesan, either grated or shredded, adds a nice nutty and more cheesy flavor. You can leave it out if you don’t have it or substitute with pecorino.
See recipe card for quantities.
Simple Equipment
For this recipe, you don’t need any special equipment, just a large casserole dish or baking dish that’s approximately 10×10 or similar.
For roasting the chicken, you will need a sheet pan.
I love to use a Garlic Press for mincing garlic.
For the sauce, you need a small saucepan or small pot and a whisk.
Time Saving Prep-Ahead Steps
We are all extremely busy and making dinner during the week can be overwhelming. Here are steps you can prepare ahead to save time on busy nights! (See the full recipe below)
If you need to cook your chicken, then do that first or even a day ahead. See the recipe for roasting instructions. Once cool enough to handle, shred the chicken.
While the chicken is roasting, mince the garlic and chop the parsley.
Prepare the broccoli by cutting florets into small bite-size pieces (see post for image references). You will need 2-3 cups depending on how much broccoli you like. NOTE: the smaller the broccoli pieces, the more they will easily cook and blend into the rest of the lasagna.
Add the shredded chicken to a large bowl with the softened cream cheese, minced garlic, parsley, oregano, salt, pepper. Mix to combine.
Finally stir in half (6oz) of the mozzarella.
Set aside until ready to the assemble.
Next, you can make the béchamel sauce, which is a French word for a creamy white sauce that is one of the mother sauces. First, warm the milk slightly in the microwave or in a pot so that it is at least room temperature. This helps it to combine with the butter and flour roux.
Preheat a separate medium sauce pot on medium-low heat and add the butter.
Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes.
Slowly whisk in the milk until fully combined into a smooth thick mixture.
Slowly whisk in the broth.
TIP: You can test if it’s thick enough by dipping a spoon in and running your finger along the pack. If your finger line remains as in the picture below, you are good to go.
Stir in the salt and remove from the heat.
Assemble and Bake the Lasagna
Preheat the oven to 400 F degrees.
Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them in boiling water for just a few minutes so they are pliable.
Start by spooning a thin layer of the white sauce onto the bottom, just so the pasta sheets don’t stick to the bottom.
Then add the first layer of lasagna noodles. Layer white sauce over the noodles and then top with HALF of the cheesy chicken mixture.
Next, top with a layer of ⅓ of the broccoli florets, more white sauce, and sprinkle ⅓ of the parmesan cheese.
Repeat with noodles, sauce, the remaining chicken mixture, ⅓ broccoli florets, more sauce, and ⅓ of parmesan.
Add a final layer of lasagna noodles, the remaining sauce, the remaining broccoli, the remaining mozzarella cheese, parmesan cheese, and parsley on top.
Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes.
Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 15-20 minutes before cutting and serving.
Variations on this Lasagna
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Broccoli Pesto – You can also add the broccoli into this lasagna as a pesto layer! Check out my Broccoli Pesto recipe!
- Mexican Lasagna – To give this lasagna a Mexican spin, just add taco seasonings to the chicken filling and into the bechamel sauce. Mix some cheddar in with the mozzarella. Sprinkle in fresh cut scallions and cilantro between layers and on top. Then add crushed Tortilla chips to the top.
- Ground Beef – Instead of shredded chicken, you can also make this lasagna with ground beef. You will want to cook the ground beef in a saute pan until browned and then add the other filling ingredients to it (cream cheese, etc.)
- Vegetarian – For an all out vegetarian option, instead of chicken, use cannellini beans, or more veggies,such as mushrooms, or zucchini. Consider also mixing in a bulkier cheese, like ricotta cheese or cottage cheese.
Broccoli and Chicken Lasagna FAQs
Can I Use a Store-bought Alfredo Sauce?
To save time, you can use a store-bought jar of creamy alfredo sauce instead of making the béchamel. You will need about 3 cups or 24 ounces of sauce.
Can I Make This Lasagna Ahead?
You can make this Chicken casserole ahead, making it great for meal prep! Store it in an airtight container in the refrigerator for up to 5 days. Reheat it in a microwave safe bowl and warm it for 1-2 minutes. In the oven, cover it and warm it for 15-20 minutes at 350 F degrees. Or place it in a covered pot on the stove on medium heat for about 10-15 minutes.
Can This Lasagna Be Frozen?
You can freeze this cooked recipe by first cooling it in the refrigerator. Then transfer it to a freezer safe airtight container. You can even freeze it in individual portions. It will keep in the freezer for up to 9 months. To reheat, thaw it in the fridge 24 hours before cooking. Then place in either the oven at 350 F for 20 minutes or in the microwave oven for 5 minutes and then another minute at a time until fully warmed through.
Want More One-Pan Dinners?
If you like this One-Pan Dinner, then you will love these recipes too!
Have you tried this recipe? If so, please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe below! I love to hear your feedback and your rating helps others to find this recipe. Thanks so much!
Easy Chicken and Broccoli Lasagna Recipe
Ingredients
Chicken Mixture
- 1 lb Chicken Breasts, boneless, skinless (cooked and shredded)
- 2 cloves garlic
- 2 teaspoons Dried Oregano
- 2 Tablespoons Fresh Italian Parsley (divided for filling and top of lasagna)
- 1 teaspoon Salt
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Extra Virgin Olive Oil (for roasting chicken)
- 6 ounces Cream cheese, softened
- 12 ounces Shredded Mozzarella (divided for filling and top of lasagna)
White Sauce
- ½ cup Butter salted or unsalted
- ½ cup All Purpose Flour
- 1 cups 1% milk skim 2% or whole will work
- 1 ½ cups Chicken Broth or stock
- ¼ teaspoon salt
Other Lasagna Ingredients
- 16-18 Lasagna Noodles, No-Boil
- 2-3 cups Broccoli florets
- ½ cup Parmesan Cheese, grated
Instructions
Prep-Ahead Steps
- Preheat your oven to 400 F degrees. Cut the chicken breasts into 2-3 pieces each for quicker cooking. Season the chicken pieces with salt and pepper and place on an oiled sheet pan. Roast in the oven for 20 minutes until internal temperature reaches 165 F using a meat thermometer. Once cool enough to handle, shred the chicken.
- While the chicken is roasting, mince the garlic and chop the parsley.
- Add the shredded chicken to a large bowl with the softened cream cheese, minced garlic, parsley, oregano, salt, pepper. Mix to combine. Then, stir in half (6oz) of the mozzarella. Set aside off the heat until ready to the assemble.
- Prepare the broccoli by cutting florets into small bite-size pieces (see post for image references). You will need 2-3 cups depending on how much broccoli you like. NOTE: the smaller the broccoli pieces, the more they will easily cook and blend into the rest of the lasagna.
- Make the White Sauce. First, warm the milk slightly in the microwave or in a pot. Preheat a separate medium sauce pot on medium-low heat and add the butter. Once the butter is melted, whisk in the flour and let it cook for 1-2 minutes. Slowly whisk in the milk until fully combined into a smooth thick mixture. Slowly whisk in the broth. Stir in the salt and remove from the heat.
Assemble and Cook the Lasagna
- Preheat the oven to 400 F degrees.
- Before you start to assemble, make sure that your lasagna noodles are ready. If they are no-boil noodles, you are set. Otherwise, you need to par-cook them in boiling water for just a few minutes so they are pliable.
- Layer 1 – Start by spooning a thin layer of the white sauce onto the bottom, just so the pasta sheets don’t stick to the bottom. Then add the first layer of lasagna noodles. Layer white sauce over the noodles and then top with HALF of the chicken mixture. Next, top with a layer of ⅓ of the broccoli florets, more white sauce, and sprinkle ⅓ of the parmesan cheese.
- Layer 2 – Repeat – Add a layer of noodles, white sauce, the remaining half of the chicken mixture, a layer of ⅓ of the broccoli florets, more white sauce, and another ⅓ of parmesan. Layer 3 – Add a final layer of lasagna noodles, the remaining sauce, the remaining broccoli, the remaining mozzarella cheese, parmesan cheese, and parsley on top.
- Cover your lasagna with aluminum foil and then bake on the center rack for 30 minutes. Remove the cover and bake for another 15 minutes. For the last 5 minutes, I turn the broiler on to get a nice browned top. Let rest for 15-20 minutes before cutting and serving.
Notes
- You can substitute ground chicken or ground turkey in this recipe. You will cook the ground poultry in a large skillet with olive oil over high heat until completely cooked through and nicely browned. Then follow the instructions for mixing in the rest of the chicken filling ingredients.
- You can freeze your fully assembled lasagna either cooked or uncooked. If you freeze it uncooked, you will want to thaw it in the fridge for 24 hours before baking it. If it is fully thawed through to the center.
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