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Chicken and Broccoli Lasagna Alfredo Recipe

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4 from 12 reviews

This Chicken and Broccoli Lasagna Alfredo is a comforting and creamy Italian-inspired dish featuring layers of tender no-boil lasagna noodles, shredded rotisserie chicken, fresh broccoli pesto, and a homemade healthy Alfredo white sauce made with ricotta and broth. The combination of fresh basil pesto and cheesy layers creates a flavorful and satisfying meal perfect for family dinners or entertaining guests.

Ingredients

Broccoli Pesto

  • 1 ½ cups fresh broccoli florets (just the tops, not the stem)
  • 1 ½ cups fresh basil leaves (packed)
  • ½ cup extra-virgin olive oil
  • 2 large garlic cloves
  • Salt and pepper (to taste)
  • ¼ cup grated parmesan cheese

Alfredo White Sauce

  • 2 tbsp unsalted butter
  • 3 - 4 large garlic cloves (minced)
  • 2 tbsp flour (all-purpose, whole wheat, white whole wheat, or gluten-free)
  • 15 ounces fresh ricotta (skim or whole milk)
  • 1 ½ cups milk (skim, whole, 2%, or dairy-free)
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 tsp dried basil
  • Salt and pepper (to taste)

Lasagna Assembly

  • 2 ½ cups cooked shredded rotisserie chicken (or shredded baked chicken)
  • 8 ounces mozzarella cheese (low fat or regular)
  • 1 ½ cups broccoli pesto (from recipe above)
  • 1 box no-boil lasagna noodles

Instructions

  1. Prep: Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish to prepare it for assembling the lasagna.
  2. Make the Pesto: Combine the broccoli florets, fresh basil leaves, olive oil, garlic cloves, salt, pepper, and grated parmesan cheese in a food processor. Pulse until the mixture is combined and smooth but still has a bit of texture. Taste and adjust seasoning as needed. Set the pesto aside.
  3. Make the Healthy Alfredo White Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for 30 to 60 seconds until fragrant but not browned. Whisk in the flour and cook it for about 1 minute until golden and bubbly.
  4. Make the Healthy Alfredo White Sauce (continued): Slowly pour in the milk while whisking constantly. Add the low-sodium broth and fresh ricotta cheese, whisking until the sauce is smooth and creamy. Stir in the dried basil, and season with salt and pepper to taste.
  5. Make the Healthy Alfredo White Sauce (finish): Allow the sauce to simmer on medium-low heat for 5 to 8 minutes, stirring occasionally, until thickened. Remove from heat and adjust seasoning if necessary.
  6. Assemble the Lasagna: Spread a thin layer of the Alfredo sauce on the bottom of the prepared casserole dish to prevent sticking and create a base layer.
  7. Assemble the Lasagna (layering): Place 3 no-boil lasagna noodles over the sauce. Add a layer of Alfredo sauce, then spoon on some broccoli pesto, followed by shredded chicken, grated parmesan, and mozzarella cheese.
  8. Repeat Layers: Repeat the layering process two more times—noodles, Alfredo sauce, broccoli pesto, chicken, parmesan, and mozzarella—finishing with a top layer of noodles, sauce, and a generous layer of cheese to cover completely.
  9. Bake the Lasagna: Place the assembled lasagna uncovered in the preheated oven and bake for 30 minutes to brown and bubble the cheese.
  10. Cover and Continue Baking: Carefully cover the lasagna with foil and bake for an additional 10 to 15 minutes to ensure everything is cooked evenly and the cheese is melted throughout.
  11. Let it Rest: Remove the lasagna from the oven and allow it to rest for 5 to 10 minutes. This resting time helps the layers to set and makes slicing easier without falling apart.
  12. Serve and Enjoy: Slice the lasagna into portions and serve warm. Enjoy the creamy, cheesy, and herbaceous flavors of this hearty Chicken and Broccoli Lasagna Alfredo!

Notes

  • You can use store-bought basil pesto as a substitute if you prefer.
  • No-boil lasagna noodles simplify the recipe by eliminating the need to pre-cook noodles.
  • Use unsalted butter to better control the salt content in the dish.
  • If you want a lighter dish, use skim milk and low-fat cheeses.
  • Resting the lasagna before slicing is important to keep the layers intact when serving.
  • Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://cozyplatter.com/chicken-and-broccoli-lasagna-alfredo-recipe/