This recipe has become a staple in our household, especially on those busy weeknights when we need something quick yet satisfying. It’s not just the delicious taste that makes it a favorite, but also the memories we create while making it. My kids love helping out, whether it’s stirring the sauce or laying out the noodles. And there’s always a little fight over who’s going to scrape the last bit of cheese from the baking dish! But hey, that’s part of the fun, right?
If you’re looking for a dish that’s easy to prepare and guarantees smiles all around, this Cheesy Broccoli Chicken Alfredo Lasagna is your go-to. It’s a delightful twist on traditional lasagna, packed with nutritious broccoli and tender rotisserie chicken, all smothered in a creamy Alfredo sauce. The best part? It’s so customizable! You can make it your own by adding some of your favorite ingredients or adjusting the spices to fit your taste. Give this recipe a try and see how it becomes a beloved tradition in your kitchen too!
How to Make Cheesy Broccoli Chicken Alfredo Lasagna
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Ingredients:
- 4 tablespoons butter
- 1 ½ tablespoons garlic, minced
- 2 ½ cups heavy cream
- ¾ cup grated parmesan cheese
- 2 cups mozzarella cheese
- 2 cups broccoli, chopped
- 1 rotisserie chicken, shredded
- 9 lasagna noodles, cooked
- ½ teaspoon black pepper
Directions:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, melt the butter over medium heat. Add the minced garlic, heavy cream, and black pepper. Stir the mixture and bring it to a gentle boil, then lower the heat to simmer.
- Gradually add the parmesan cheese, stirring continuously until the sauce reaches a thick, creamy consistency.
- Spoon some of the sauce into the base of a 9×13 inch baking dish. Layer 3 lasagna noodles over the sauce, then add a layer of shredded chicken, followed by chopped broccoli and a sprinkle of mozzarella cheese. Repeat the layering process, pouring more sauce between layers.
- For the top layer, place the final 3 noodles, cover with the remaining sauce, and finish with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and lightly browned.
Ingredient Tweaks for Your Pantry
If you’re short on certain ingredients, don’t fret! You can swap out mozzarella cheese for cheddar if that’s what you have on hand. Also, if rotisserie chicken isn’t available, cooked and shredded chicken breast works just as well. You can even add a touch of nutmeg to the sauce for a subtle warmth.
How to Store Cheesy Broccoli Chicken Alfredo Lasagna Leftovers
To store leftovers, let the lasagna cool completely, then transfer it to an airtight container. Refrigerate for up to 3 days. If you want to keep it longer, you can freeze it for up to 2 months. When you’re ready to enjoy it again, thaw overnight in the refrigerator and reheat in the oven at 350°F until warmed through.
Making the Most of Cheesy Broccoli Chicken Alfredo Lasagna: Serving Ideas
Serve this lasagna with a side salad for a light contrast, or pair it with garlic bread to soak up that creamy sauce. A glass of chilled white wine or sparking apple juice complements the rich flavors beautifully. For a fresh pop, add a sprinkle of fresh parsley or basil right before serving.
Secrets to Perfecting Cheesy Broccoli Chicken Alfredo Lasagna
For the best results, always let your lasagna rest for about 10 minutes after baking. This helps the layers set and makes slicing easier. Also, don’t rush the sauce — letting it simmer allows the flavors to meld beautifully. Feel free to add extra veggies like spinach or mushrooms for added nutrition and flavor.
Seasonal Twists for Cheesy Broccoli Chicken Alfredo Lasagna
Use seasonal vegetables to elevate this dish throughout the year. In spring, try adding asparagus for a fresh twist. During summer, incorporate sliced zucchini or bell peppers. For a fall version, roasted butternut squash adds a cozy, sweet flavor, while winter calls for a mix of kale and mushrooms.
Can I make this lasagna ahead of time?
Absolutely! You can assemble the lasagna up to 24 hours in advance. Simply cover it tightly with foil or plastic wrap and store it in the refrigerator. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it into the oven.
What can I use instead of heavy cream?
If you’re looking to lighten up the sauce, you can substitute half-and-half or even whole milk mixed with a bit of cornstarch as a thickener. This will maintain the creamy texture while reducing the overall calorie content.
Is there a vegetarian version of this recipe?
Certainly! You can skip the chicken and add more vegetables like spinach, mushrooms, or zucchini. Also, replacing the chicken with a layer of sautéed tofu or tempeh can give you that protein boost while keeping the dish vegetarian-friendly.
How can I make this dish gluten-free?
To make a gluten-free version, simply use gluten-free lasagna noodles. Most supermarkets carry them now, and they work just as well as regular noodles. Ensure that your other ingredients such as cheese and sauces do not contain gluten as well.
Can I use frozen broccoli?
Yes, you can use frozen broccoli if fresh isn’t available. Just make sure to thaw and drain it well before adding to the lasagna to prevent excess moisture from making the dish too watery.
How do I know when the lasagna is done?
The lasagna is ready when the top is golden and bubbly, and a knife inserted into the center comes out hot to the touch. Let it rest for about 10 minutes before cutting into it to allow the layers to set properly.
Cheesy Broccoli Chicken Alfredo Lasagna
Equipment
- 9x13 inch baking dish
- saucepan
Ingredients
- 4 tablespoons butter
- 1 ½ tablespoons garlic minced
- 2 ½ cups heavy cream
- ¾ cup grated parmesan cheese
- 2 cups mozzarella cheese
- 2 cups broccoli chopped
- 1 each rotisserie chicken shredded
- 9 pieces lasagna noodles cooked
- ½ teaspoon black pepper
Instructions
- Start by preheating the oven to 375°F (190°C).
For the Sauce:
- Melt butter in a medium saucepan over medium heat. Stir in minced garlic, then pour in the heavy cream and black pepper. Bring to a boil, then reduce to a simmer.
- Gradually incorporate parmesan cheese, stirring continuously until the sauce reaches a thick consistency.
Assemble the Lasagna:
- Spread a portion of the sauce on the bottom of a 9x13 inch baking dish. Place 3 lasagna noodles over the sauce, then add shredded chicken, chopped broccoli, and a layer of mozzarella cheese. Repeat with more sauce, noodles, chicken, veggies, and cheese.
- For the top layer, add the remaining 3 noodles and cover with the last of the sauce and mozzarella cheese.
- Cover the baking dish with foil and bake for 30 minutes. After that, remove the foil and continue baking for another 15 minutes, until the cheese is melted and golden brown.
