Chicken and Broccoli Lasagna
This rich, creamy bake combines the flavors of chicken alfredo with lasagna noodles to create a delicious mashup of flavors and textures.
Servings: 16
Calories: 281kcal
Equipment
- Large pan
Ingredients
Chicken
- 2 chicken breasts
- 1 tablespoon garlic olive oil
- 1 tablespoon smoked paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon thyme
- 1 teaspoon salt
Lasagna
- 16 oz gluten-free lasagna noodles
- olive oil to toss the noodles
- 6 tablespoon butter
- 6 tablespoon 1:1 gluten-free flour
- 6 cups whole milk
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon dry basil
- 2 tablespoon minced garlic
- 12 oz broccoli chopped
- 6 oz spinach chopped
- 1 cup parmesan cheese divided
Instructions
Chicken
- Wash the chicken and pat it dry with paper towels.
- Coat both sides of the chicken with the smoked paprika, Italian seasoning, thyme, and salt.
- Preheat the garlic olive oil in a large pan over medium-high heat.
- Sear the chicken breasts for 3 minutes on each side.
- Lower the temperature to medium, cover the pan with a lid, and cook the chicken for 10 to 13 minutes, flipping every few minutes until the internal temperature registers 165 degrees.
- Cool the chicken until safe enough to handle. Then, shred it and set it aside.
Lasagna
- Preheat the oven to 425 degrees.
- Boil the lasagna according to the package directions for al dente. Then, drain and toss with olive oil.
- When the lasagna noodles are cool, cut them up into small pieces.
- Melt the butter in a pan over medium heat. Then, whisk in the flour and cook for a minute.
- Whisk in the milk 1 cup at a time, whisking as you go, until all the milk is added.
- Add the black pepper, salt, Italian seasoning, and dried basil. Then, continue cooking and whisking until the sauce begins to bubble and thicken.
- Add the garlic, broccoli, spinach, ½ cup of parmesan cheese, and the shredded chicken. Continue cooking for another 2 to 3 minutes until the sauce begins to bubble again. Remove the pan from the heat and stir in the lasagna noodles.
- Transfer the mixture to a 13x9 baking dish and top it with the remaining parmesan. Then, bake uncovered for 30 minutes until the top is golden brown.
Video
Notes
Storage
- Refrigerate for up to 3 days in an airtight container.
- Freeze for up to 3 months in an airtight, freezer-safe container.
- Defrost if frozen, then reheat the entire dish over medium-low heat or microwave individual portions at 1-minute intervals.
- Sear the chicken on medium-high heat to get a good crust, then reduce the heat to prevent burning as the chicken continues to cook.
- Shred your chicken as soon as you can safely handle it. Hot meat shreds much more easily than cool meat.
- Be sure to whisk and cook the roux for at least a minute to maximize its thickening power.
- Whole milk is the best choice for this recipe. Reduced-fat or skim milk makes the sauce too thin.
- Be sure to whisk constantly as you cook the sauce to prevent scorching and ensure everything is properly mixed.
Nutrition
Calories: 281kcal | Carbohydrates: 32g | Protein: 14g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 45mg | Sodium: 653mg | Potassium: 396mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1695IU | Vitamin C: 23mg | Calcium: 222mg | Iron: 1mg
