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Savory baked lasagna with creamy sauce and lightly browned surface

Chicken and Broccoli Lasagna Recipe

This Chicken and Broccoli Lasagna Recipe is a creamy baked dinner made with rotisserie chicken, broccoli pesto, ricotta white sauce, mozzarella, Parmesan, and no-boil noodles.
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Course: Dinner, Main Course
Cuisine: Italian-American
Keyword: Chicken and Broccoli Lasagna Recipe
Prep Time: 5 minutes
Cook Time: 55 minutes
Total Time: 1 hour
Servings: 10

Ingredients

Broccoli Pesto

  • 1 1/2 cups fresh broccoli florets tops only, stems removed
  • 1 1/2 cups fresh basil leaves packed
  • 1/2 cup extra-virgin olive oil
  • 2 large garlic cloves
  • Salt and pepper to taste
  • 1/4 cup grated Parmesan cheese

Alfredo White Sauce

  • 2 tbsp unsalted butter
  • 2 tbsp flour all-purpose, whole wheat, white whole wheat, or gluten-free
  • 3 to 4 large garlic cloves minced
  • 1 container fresh ricotta cheese 15 oz, skim or whole milk
  • 1 1/2 cups milk skim, 2%, whole milk, or dairy-free
  • 1 1/2 cups low-sodium chicken broth or vegetable broth
  • 1 tsp dried basil
  • Salt and pepper to taste

Chicken Lasagna

  • 2 1/2 cups cooked shredded rotisserie chicken or shredded baked chicken
  • 8 oz mozzarella cheese low-fat or regular, shredded
  • 1 1/2 cups broccoli pesto prepared from recipe above
  • 1 box no-boil lasagna noodles gluten-free if needed
  • Additional grated Parmesan cheese as needed for layering

Instructions

  • Preheat the oven to 375°F.
  • Grease a 9x13-inch casserole dish with nonstick cooking spray or a suitable cooking grease.
  • To prepare the broccoli pesto, add the broccoli florets, basil leaves, extra-virgin olive oil, garlic cloves, salt, pepper, and grated Parmesan cheese to a food processor.
  • Pulse until the ingredients are combined and the mixture reaches a pesto-like consistency.
  • Taste the pesto and adjust the salt and pepper as needed.
  • Set the broccoli pesto aside.
  • To prepare the Alfredo white sauce, melt the unsalted butter in a medium saucepan over medium heat.
  • Add the minced garlic and cook for 30 to 60 seconds, or until fragrant.
  • Whisk in the flour.
  • Cook the flour mixture for 1 minute, stirring continuously, until lightly golden.
  • Slowly pour in the milk while whisking constantly to help prevent lumps.
  • Add the chicken broth or vegetable broth.
  • Add the ricotta cheese.
  • Whisk until the sauce is smooth and creamy.
  • Stir in the dried basil.
  • Season with salt and pepper to taste.
  • Reduce the heat to medium-low.
  • Simmer the sauce for 5 to 8 minutes, stirring often, until thickened.
  • Remove the sauce from the heat.
  • Taste and adjust the seasoning as needed.
  • Spread a thin layer of the prepared Alfredo white sauce over the bottom of the greased casserole dish.
  • Place 3 no-boil lasagna noodles over the sauce.
  • Spread additional Alfredo white sauce over the noodles.
  • Add several spoonfuls of broccoli pesto over the sauce.
  • Add an even layer of shredded chicken.
  • Sprinkle with grated Parmesan cheese.
  • Add a layer of shredded mozzarella cheese.
  • Repeat the layering process 2 more times with noodles, Alfredo white sauce, broccoli pesto, shredded chicken, Parmesan, and mozzarella.
  • Finish with a final layer of noodles, Alfredo white sauce, and mozzarella cheese.
  • Ensure the top layer of noodles is completely covered with sauce and cheese to allow the noodles to soften properly during baking.
  • Bake the lasagna uncovered for 30 minutes.
  • Carefully cover the baking dish with foil.
  • Continue baking for an additional 10 to 15 minutes, or until the cheese is melted, bubbly, and the noodles are tender.
  • Remove the lasagna from the oven.
  • Let the lasagna rest for 5 to 10 minutes before slicing.
  • Slice and serve warm.

Notes

To make this Chicken and Broccoli Lasagna Recipe gluten free, use gluten-free flour in the Alfredo white sauce.
Use certified gluten-free no-boil lasagna noodles.
Verify that the rotisserie chicken or baked chicken is gluten free, as some prepared chicken may contain seasonings, marinades, or additives with gluten.
Check the chicken broth or vegetable broth label to ensure it is certified gluten free.
Confirm that the ricotta, mozzarella, Parmesan cheese, and dried basil are gluten free and free from gluten cross-contamination.
Prepare the lasagna with clean utensils, cookware, and surfaces to avoid gluten cross-contact.