Chicken Broccoli Lasagna Dish (Print Version)
# Ingredients:
01 -
9 lasagna noodles
02 -
4 boneless chicken breasts, cut into small cubes
03 -
12 ounces frozen broccoli, thawed
04 -
8 ounces shredded mozzarella cheese
05 -
1 cup grated parmesan cheese
06 -
1 small onion, chopped
07 -
2 cloves garlic, minced
08 -
1/4 teaspoon salt
09 -
1 tablespoon salt
10 -
1 cup chicken broth
11 -
1.5 cups full-fat milk
12 -
1 teaspoon dried basil
13 -
2 teaspoons olive oil
14 -
5 tablespoons butter
15 -
5 teaspoons flour
# Instructions:
01 -
Bring a large pot of water to a boil. Add 1 tablespoon salt and lasagna noodles. Cook for 7 to 8 minutes until tender. Drain and rinse with cold water to prevent sticking. Set aside.
02 -
In a medium skillet, heat the olive oil and cook the chicken until fully cooked. Add the broccoli, onion, and garlic. Cook until the onions are translucent. Remove from heat and set aside.
03 -
In a saucepan, melt the butter and beat in the flour. Cook for 1 minute. Add the chicken broth and milk, whisking continuously until the sauce begins to thicken. Cook until the sauce coats the back of a spoon. Remove from heat and add basil, 1/4 teaspoon salt, parmesan, and 1/4 cup of mozzarella.
04 -
Add the cooked chicken mixture to the sauce and mix well.
05 -
Preheat oven to 375°F (190°C). Lightly grease a 9 x 13 inch baking dish. Place a layer of noodles, spread a layer of the sauce mixture on top, and sprinkle with one-quarter of the remaining mozzarella. Repeat the process until completing two layers, ending with a final layer of noodles, any remaining sauce, and the remaining cheese on top.
06 -
Bake in the oven for 30 minutes or until golden brown and bubbling. Remove and let cool slightly before serving.