Chicken and Broccoli Lasagna – A Comforting Twist on a Classic!

To make this cheesy chicken and broccoli lasagna truly shine, choosing the right ingredients makes all the difference. Here’s what I recommend:
🥦 Broccoli – Go for fresh broccoli rather than frozen. It holds its texture better in the lasagna and won’t go soggy. Cut it into small, bite-sized pieces so it blends seamlessly into the creamy sauce.

🍗 Chicken thighs – While you can use chicken breast, thighs stay juicier and add more flavour. They’re also cheaper!

🧀 Tasty cheese & mozzarella – Tasty cheese gives you that rich, savoury depth, while mozzarella adds that classic stretchy, cheesy goodness on top.

🧄 Garlic & onion powder – These add an extra punch of flavour and save time on chopping.

🍜 Chicken stock & cream – This combo creates a luxurious, creamy sauce without needing a heavy white sauce.
🍝 Fresh lasagna sheets – Fresh pasta makes the layering process easier and gives a softer, silkier texture compared to dried lasagna sheets.

Making this chicken and broccoli lasagna is super simple, even if you’re not a confident cook. Just follow these steps, and you’ll have a bubbling, cheesy masterpiece in no time!
✨ Cook the chicken – Brown the chicken pieces in a pan with a little oil. This adds flavour and keeps them juicy.
🧅 Sauté the onion & add spices – Cooking the onion in butter adds a deep, savoury base. Stir in your garlic powder, onion powder, thyme, and oregano for extra flavour.
🥄 Make the creamy sauce – Sprinkle in the flour, then add chicken stock and cream, stirring until thick and smooth.
🥦 Add the broccoli & cheese – The broccoli softens just enough while still keeping a bit of bite. Stir in the tasty cheese so it melts right into the sauce.
🍽️ Layer it up! – Alternate layers of fresh lasagna sheets and the creamy chicken and broccoli mix.
🧀 Top with mozzarella – Cover with a generous sprinkle of mozzarella for that golden, gooey finish.
🔥 Bake to perfection – Cover with baking paper and foil for the first 30 minutes, then uncover and bake until golden.
⌛ Let it rest – Trust me, letting the lasagna sit for 10 minutes before cutting makes it easier to serve and keeps all the layers intact.

• Don’t overcook the broccoli – It will continue cooking in the oven, so keep it slightly crisp when adding it to the sauce.
• Use rotisserie chicken for a shortcut – If you’re short on time, shredded rotisserie chicken works beautifully in this recipe.
• Want an extra cheesy lasagna? – Add a layer of ricotta or a little parmesan between the layers for extra creaminess.
• Make it gluten-free – Swap the flour for gluten-free flour and use gluten-free lasagna sheets.

This chicken and broccoli lasagna is rich and creamy, so it pairs beautifully with lighter sides:

• 🥗 Fresh green salad – A simple rocket and parmesan salad with a lemon dressing cuts through the richness.
• 🥖 Garlic bread – Because extra carbs are always a good idea! 🥰
• 🍷 A crisp white wine – Something like a Sauvignon Blanc or Pinot Grigio balances the creamy flavours perfectly.

One of the best things about this lasagna is how well it keeps!

• 🧊 Fridge: Store leftovers in an airtight container for up to 4 days. Reheat in the microwave or oven until piping hot.
• ❄️ Freezer: Slice into portions, wrap in cling film, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• 🔥 Reheating: Pop it in the oven at 180°C for 15-20 minutes or until hot. If microwaving, cover with a damp paper towel to prevent it from drying out.

Yes, but make sure to thaw and drain it well to avoid excess water in the sauce.

Absolutely! Assemble it up to a day in advance, store it in the fridge, and bake when ready.

Of course! Mushrooms, spinach, or peas would be great additions to this lasagna.