Chicken & Broccoli Lasagna Recipe
This is an amazing chicken and broccoli lasagna recipe that will blow your socks off!
Equipment
- Oven
- Skillet/ frypan
- saucepan
Ingredients
Chicken & Broccoli Lasagna Ingredients
- 1 package instant lasagna sheets (approx 8 oz or 250g)
- 1 pound chicken breasts (approx 500g) (skinless, boneless, diced)
- 1 pound broccoli (approx 500g) (rinsed, cut into small florets)
- 1 pound mozzarella cheese (approx 500g) (grated)
- 4 cloves garlic (crushed)
- 1 large carrot (grated)
- 1 large onion (diced)
- ½ cup parmesan cheese (approx 125g) (grated)
- ¼ cup flat leaf parsley (chopped)
- 2 tablespoons butter
- salt & pepper (to taste)
Parmesan Custard Ingredients
- 3 eggs
- 2 cups milk
- 1 cup chicken broth/ stock
- ½ cup parmesan cheese (grated)
- 4 tablespoons all purpose flour (plain flour)
- 4 tablespoons butter
- ½ teaspoon salt
- pinch ground paprika
- pinch ground nutmeg
Instructions
Parmesan Custard
- Melt butter in a small saucepan over a low heat.
- Stir in flour over a low heat until the mixture is smooth (approx 2 minutes).
- Stir in milk and whisk mixture over a medium heat until smooth (approx 4 minutes).
- Stir in chicken broth/ stock.
- In a bowl, beat the eggs.
- Gradually whisk the eggs into the mixture.
- Let the custard stand off the heat.
- Stir in the cheese.
- Season with salt, pepper, and nutmeg.
Lasagna Directions
- Preheat oven to 350 degrees F (or approximately 180 degrees C).
- Melt 2 tablespoons of butter in a large skillet.
- Stir in onion and garlic then saute for 1 minute.
- Add chicken and saute over medium heat until cooked through, turning frequently.
- Stir in broccoli and carrot.
- Cook - covered - over a medium heat until vegetables are just tender (approx 5 minutes).
- Add parsley, salt and pepper, to taste.
- Scoop ½ cup of parmesan custard into a 9 x 12 inch (approximately 20 x 30cm) baking dish.
- Top with a layer of instant lasagna noodles/ sheets.
- Scoop about half the chicken and brocolli mixture over the noodles.
- Add ½ cup of parmesan custard to the top of the chicken and broccoli mixture.
- Add a layer of one-third of the mozzarella.
- Sprinkle with 1 tablespoon of the parmesan.
- Arrange a second layer of slightly overlapping lasagna noodles on top.
- Scoop on the remaining chicken and broccoli mixture.
- Add half of the remaining mozzarella plus 1 tablespoon of the grated parmesan.
- Scoop on ½ cup of the parmesan custard.
- Top with the remaining lasagna noodles/ sheets.
- Arrange the remaining lasagna noodles on top.
- Sprinkle the last of the mozzarella on top and carefully pour the last of the parmesan custard over the top.
- Sprinkle with the remainder of the grated parmesan.
- Bake at 350 degrees F (or approximately 180 degrees C) until the top is browned and bubbly (approx 50 minutes).
- Allow lasagna to stand for at least 10 minutes before cutting and serving.
Video
Notes
See 'notes' and 'options' below for suggestions, hints, and tips.