This chicken and broccoli lasagna is a creamy, comforting take on the classic, with a cheesy white sauce instead of the usual tomato. The chicken and broccoli cook into the sauce, then it all gets layered with lasagna sheets and baked until golden.
It feeds eight, so it is a good one for a family dinner or to feed a crowd, and the leftovers are just as good the next day.
Why You’ll Love It
A few reasons this one’s a keeper. It’s a creamy change from the usual tomato lasagna, it feeds eight and sneaks broccoli in for the kids, it’s even better as leftovers, and it comes together in one pan plus the bake.
The Shortcut That Makes It Work
Instead of making a separate meat sauce and a bechamel, you make one creamy chicken sauce and layer it up. That is the cheat that turns a fiddly lasagna into a doable weeknight one.
Handy Tips
Brown the chicken in batches so it colours rather than stews. Dice the broccoli small, around 1 cm, so it cooks through and layers neatly. Let it sit for 10 minutes after baking before you cut it. It holds together much better. Cover it with baking paper then foil so the cheese does not stick to the foil.
Make It Suit Your House
Frozen broccoli works, just thaw and drain it well so it does not water down the sauce. Add mushrooms, spinach or peas if you want more veg through it. It uses diced chicken thigh, which stays lovely and juicy. If you only have breast, keep an eye on it as it cooks faster and can dry out.
What To Serve With It
A fresh green salad and some garlic bread make it a proper meal. That is all it needs.
Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat until piping hot. It also portions and freezes well.
Other Recipes You’ll Love
If you enjoyed this Chicken and Broccoli Lasagna, here are a few more ideas to add to your rotation:
Chicken and Broccoli Lasagna
Prep Time 20 minutes 
Cook Time
45 minutes 
Total Time 1 hour 5 minutes 
Ingredients
Equipment
Method
- Season diced chicken with salt and pepper.
- Heat a pan with a splash of oil and brown the chicken in batches.
- Add butter and onion, cooking until soft.
- Stir in spices, sprinkle over flour, and mix well.
- Pour in stock and cream, stirring until combined.
- Once bubbling, add broccoli and tasty cheese. Mix until the cheese melts, then remove from heat.
- Spread a ladle of chicken mix in a lasagna dish.
- Layer with lasagna sheets, then 1/3 of the chicken mix. Repeat 2 more times.
- Sprinkle with mozzarella, cover with baking paper, then foil.
- Bake at 180°C for 30 minutes.
- Remove foil and paper, bake another 10-15 minutes until golden.
- Let it sit for 10 minutes before serving.
- Serve with a fresh green salad and enjoy!
Nutrition
Video
Tried this recipe?
Let us know how it was!
Don’t Forget to Share
Tried my Chicken and Broccoli Lasagna recipe? I would love to see how you used it. Snap a pic and tag me on Instagram @steph_cooks_stuff, I love seeing your creations.
FAQs
Can I use frozen broccoli instead of fresh?
Yes. Thaw and drain it well first so it does not add extra water to the sauce.
Can I make this ahead of time?
You can. Assemble it up to a day in advance, keep it in the fridge, and bake when you are ready.
Can I add more vegetables?
Definitely. Mushrooms, spinach or peas all work well stirred through the filling.
