Healthy Chicken And Broccoli Lasagna
This chicken and broccoli lasagna is a hearty, easy-to-make dinner with layers of shredded chicken, steamed broccoli, Alfredo sauce, and cheese. It’s baked until bubbly and golden, perfect for a comforting family meal. Great for leftovers and make-ahead prep.
- Prep time
- 25 min
- Cook time
- 45 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 9 lasagna noodles, boiled
- 2 cups shredded chicken (rotisserie chicken works great!)
- 2 cups broccoli florets, steamed and chopped
- 3 cups Alfredo sauce (store-bought or homemade)
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 2 cups fresh spinach leaves
- 1 cup sliced mushrooms (optional)
- Salt and pepper to taste
Instructions
- 1
Boil The Noodles: Cook lasagna noodles in salted water until al dente. Drain and lay flat on parchment paper to avoid sticking.
- 2
Prep The Veggies: Steam the broccoli until tender and chop into small pieces. Sauté mushrooms if using.
- 3
Shred The Chicken: If you’re using rotisserie chicken, remove the skin and shred it into bite-sized pieces.
- 4
Preheat Oven: Set your oven to 375°F (190°C).
- 5
First Layer: Spread a thin layer of Alfredo sauce at the bottom of a 9x13-inch baking dish.
- 6
Top Layer: Finish with a layer of noodles, remaining Alfredo sauce, and a generous sprinkle of cheese.
- 7
Cover and Bake: Cover the dish with aluminum foil and bake for 30 minutes.
- 8
Uncover and Finish: Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
- 9
Rest: Let the lasagna sit for 10 minutes before slicing. This helps the layers set perfectly.