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Wednesday, October 3, 2012

Chicken Broccoli Lasagna

Lasagna is one of my families favorite foods, but my husband has some stomach issues which makes it hard  for him to each tomato sauce. I wasn't willing to give up the "Lasagna idea" so when I found this recipe I had to try it. It is now a huge favorite and something everyone asks for time and time again. Try it at your house tonight, I bet you will fall in love with it too!

Chicken Broccoli Lasagna

1 box lasagna noodles
1/2 c. butter
1/2 onion, diced
1 clove garlic, minced
1/2  c. flour
1 t. salt
2 c. chicken broth
1 1/2 c. milk
6 c. mozzarella cheese, divided
1 c. Parmesan cheese, divided
1 t. dried basil
1 t. dried oregano
1/2 t. pepper
2 c. ricotta cheese
2 c. cubed cooked chicken
2 (10 oz) packages frozen broccoli, thawed and drained (I cooked mine and then drained it)

Cook lasagna noodles as directed on package. Drain and rinse. Melt butter in a saucepan over medium heat. Saute' onion and garlic until tender. Stirring frequently. Stir in the flour and salt, simmer until bubbly. Add the milk and broth, bring to a boil, stirring constantly for 1 minute. Add 2 c. of the mozzarella cheese and 1/4 c. parmesan cheese. Add spices and stir until combined and cheese is melted. Set aside. 

Pour 1/3 of the sauce onto bottom of a 9x13 baking pan. Spread so that the entire bottom is covered. Layer with noodles, ricotta and chicken, add another layer of noodles over the chicken then add 1/3 of the sauce, broccoli and 2 cups of mozzarella cheese and 1/2 c. parmesan cheese. Place another layer of noodles on top, pour remaining sauce and spread evenly. Top with remaining mozzarella cheese.

Bake at 350 for 35-40 minutes or until bubbly and done and in the middle.  Serve with a green salad and dinner is done!


1 comment:

  1. What an excellent recipe!!! I love the non-tomato sauce, perfect!!