Chicken and Broccoli Lasagna

This chicken and broccoli lasagna is SO comforting and delicious. Imagine that chicken alfredo and lasagna (which, in my opinion, are two of the best, classic pasta dishes) got married. This lasagna is their baby.

It’s super filling–lots of cheese, alfredo sauce, and chicken–but also very light at the same time, with the broccoli and other veggies.

This white lasagna is guaranteed to be a crowd-pleaser. Not to mention, a chef-pleaser, too, with easy ingredients like shredded chicken (think rotisserie!), canned mushrooms, frozen steam-able broccoli, and oven-ready lasagna noodles.

Ingredients

Shredded chicken: I love to make a large batch of shredded chicken by cooking frozen or fresh (whichever is on sale) chicken breasts in my Crockpot on low for 8-10 hours. I add some chicken broth to cover the chicken while it’s cooking. I try to do this every once in a while and freeze the shredded chicken in smaller portions so that I always have some on hand when I need it. If you don’t have any shredded chicken on hand, a rotisserie chicken is perfect for this recipe, too!

Lasagna noodles: Make sure you use the “no boil” lasagna noodles for this recipe. Whoever came up with these is a genius. There’s nothing worse than trying to keep regular lasagna noodles from sticking together while boiling and then trying to handle them afterward when they’re scorching hot. No boil lasagna noodles can be found at just about any grocery store.

Alfredo sauce: Don’t get me wrong–I love a classic, tomato sauce lasagna, but a white sauce lasagna is so good and just as comforting. My favorite, affordable alfredo sauce is Bertolli.

Broccoli: When testing this recipe, I contemplated letting broccoli be the only vegetable in this lasagna, but I just loved the combination of mushrooms and spinach with the broccoli, so I let them stay. You can totally make this with just broccoli if you like. I love using the frozen bags of broccoli florets that you just have to steam in the microwave for a few minutes.

Mushrooms: I am a big fan of canned mushrooms. They’re pre-cooked and so helpful for meals like this one where you just put everything in a pan and bake. Feel free to use fresh mushrooms and sauté them yourself if you prefer.

Spinach: I love that spinach is super easy veggie to throw into casseroles and soups without having to cook before hand. I usually have a half used bag in the refrigerator that needs used up, so this recipe is perfect for those times.

Mozzarella cheese: The classic melty, delicious cheese for lasagna. There is no sparing the cheese on this recipe.

Parmesan cheese: I really like the combination of mozzarella and parmesan in a lasagna. In this recipe, I alternate between the two types of cheese with each layer.

Italian seasoning: After testing this recipe the first time, I felt like it could use just a little more in the seasoning department. A little bit of Italian seasoning mixed in with the chicken was just what it needed.

How to Make Chicken and Broccoli Lasagna

1. Prepare the ingredients. Get all of your ingredients out and ready to assemble the lasagna. Make sure to steam the frozen broccoli before adding to the lasagna. You’ll also need to mix the italian seasoning into the shredded chicken.
2. Assemble the lasagna. Assemble in this order:
   • Thin layer of alfredo sauce on bottom of dish
   • Three noodles
   • 1 cup alfredo sauce
   • Half of the broccoli
   • 2 tbsp parmesan
   • Three noodles
   • Half of the chicken
   • 1 cup spinach
   • Half of the mushrooms
   • 1 cup mozzarella
   • Three noodles
   • 1 cup alfredo sauce
   • Half of the broccoli
   • 2 tbsp parmesan
   • Three noodles
   • Half of the chicken
   • 1 cup spinach
   • Half of the mushrooms
   • 1 cup mozzarella
   • Three noodles
   • The rest of the alfredo sauce
   • The rest of the mozzarella
   • Sprinkle of parmesan
3. Bake. Bake covered for about a half hour, then uncovered for an additional half hour. Lastly, broil the lasagna on high for a few minutes to get that crispy, golden top.
4. Enjoy! Let the lasagna cool slightly before serving so it has time to set up and doesn’t fall apart when cutting.

Notes & Tips

Substitutions and Additions

• If you prefer to leave out the mushrooms and spinach, that’s totally fine! I’d recommend doubling the amount of broccoli and using two frozen bags if this is the case. Just layer the lasagna as instructed, but use the extra bag of broccoli instead of the spinach and mushroom layers.
• This lasagna could also easily be made vegetarian. Simply omit the shredded chicken. The structure of the lasagna may hold up better if you add another bag of broccoli.
• If you need a gluten-free or dairy-free version of this recipe, simply swap out the noodles for your favorite no-boil gluten-free lasagna noodles and/or swap out the alfredo and cheese for dairy-free substitutes.

What to Pair with Chicken and Broccoli Lasagna

• Any lemony-flavored dish or dessert would pair beautifully with this lasagna. Try this Arugula Salad with Parmesan, Lemon, and Olive Oil or these Perfect Lemon Bars.
• Dinner rolls, crusty bread, or garlic bread always go well with lasagna.
• If you’d like even more veggies with your lasagna, try pairing with steamed or roasted asparagus, sautéed green beans, or roasted carrots (try these Honey Roasted Carrots and Parsnips).

Storage and Reheating

After the lasagna is baked, it is good for up to five days in the refrigerator. Reheat covered in the microwave to prevent drying. You can also store this lasagna (after baking) in the freezer for up to three months. I recommend cutting into portion-sized pieces before freezing. Simply let thaw in the refrigerator for a day, then heat in the microwave. (See below for instructions on make ahead, bake later.)

Common Lasagna Questions

Does it matter how you layer your lasagna?

Yes, it matters how you layer your lasagna. You don’t want to layer two “slippery” ingredients on top of each other, because even when the lasagna has cooled, it will fall apart. Think about layering “slippery” ingredients like sauce and some types of vegetables (like zucchini or mushrooms) between two more “structured” ingredients, like shredded cheese or meat. Also, not every layer has to have sauce. Too much sauce can make your lasagna fall apart. And, of course, we don’t want to skimp on the sauce either and end up with a dry lasagna. It’s a delicate balance!

Should I cover lasagna while baking?

Lasagna should be covered during the first part of baking. This will help keep the moisture in and prevent your lasagna from drying out. However, if you like that golden brown, crispy, cheesy top on your lasagna, you’ll want to take the foil off for the last part of baking. To minimize the time the lasagna is uncovered while baking, try just taking the foil off for the last five minutes and setting your oven to broil. This way you’ll get that nice golden brown top while reducing the chance of your lasagna drying out.

Can I make this ahead of time and refrigerate or freeze before baking?

Yes, you can make this lasagna ahead of time and bake later. If you refrigerate the lasagna, make sure to bake it within a couple days. Bake at 375˚F for closer to an hour and a half, or until the sauce and cheese around the edges is hot and bubbly. If freezing this lasagna, I recommend transferring to the refrigerator for a day or so to thaw before baking. Baking directly from frozen may result in uneven cooking.