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Chicken and Broccoli Lasagna

This easy, lightened-up chicken and broccoli lasagna is made with creamy alfredo ricotta white sauce, and homemade broccoli pesto. A cheesy, flavourful, and cosy meal!Enter short description of recipe, eg, “An delicious rice dish that is quick and easy to make”

  • Serves 10
  • 18 Ingredients
  • 30 min prep time

Ingredients

       BROCCOLI PESTO:

  • 2 cups fresh broccoli
  • florets
  • 1 ½ cups basil leaves
  • 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 butter
  • 2 tbsp flour
  • 3 – 4 large garlic cloves, minced
  • 425g ricotta
  • 1 ½ cups milk
  • 1 ½ cups low-sodium
  • chicken or vegetable stock
  • 1 tsp dried basil
  • Salt and pepper, to taste
    CHICKEN LASAGNA:
  • 2 ½ cups cooked shredded chicken
  • 225g mozzarella cheese
  • 1 ½ cup broccoli pesto, recipe above
  • 1 pkt no-boil lasagna sheets

Directions

  1. Preheat oven to 180°C.
  2. Make the broccoli pesto by adding all ingredients to a food processor and pulsing until everything is combined. Taste and adjust seasonings. Set it to the side.
  3. In a medium saucepan, melt the butter. Then, add the minced garlic and cook for 30 seconds to a minute until fragrant. Add 2 tablespoons flour and mix until flour soaks up all the butter and everything starts to turn golden.
  4. Pour in the milk in batches and whisk until everything is combined.
  5. Add the stock and ricotta. Whisk until smooth, and add dried basil, salt, and pepper.
  6. Let the sauce simmer for 5 – 8 minutes. When it’s thick and saucy, remove the sauce from the heat. Carefully taste and adjust seasonings. Set aside.
  7. Cover the bottom of a 22 x 33 cm casserole dish with a little bit of the ricotta sauce and then place lasagna sheets on top.
  8. Top the pasta with a little more ricotta sauce and 3 to 5 tablespoons dollops of broccoli pesto. Then, swirl it around a little.
  9. Top with an even layer of shredded chicken, a sprinkle of Parmesan cheese, and about a third of the mozzarella.
    Repeat the layers 2 more times.
  10. Top with the last of the pasta. Put a last bit of sauce and pesto on the top and then top it with the rest of the shredded mozzarella cheese. Make sure that the pasta is completely covered!
  11. Bake uncovered for 20 minutes and then carefully cover the top with foil and bake for another 20 minutes until the cheese is melted. If you like the crunchy edge, bake uncovered the entire time.
  12. Allow to rest for 5 – 10 minutes before serving.
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