This Chicken and Broccoli Pesto Lasagna is a delicious twist on the classic lasagna recipe. The combination of creamy Alfredo sauce, flavorful broccoli pesto, and shredded chicken makes for a satisfying and comforting meal.


Nutrition Information:

Servings: 8
Calories: 467kcal
Total Fat: 30g
Saturated Fat: 10g
Cholesterol: 91mg
Sodium: 590mg
Total Carbohydrates: 25g
Dietary Fiber: 2g
Sugars: 4g
Protein: 25g


Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour 10 minutes


Ingredients:
Broccoli Pesto:

  • 2 cups fresh broccoli florets, just the tops not the stem
  • 1 ½ cups basil leaves, packed
  • ½ cup extra-virgin olive oil
  • 2 large garlic cloves
  • Salt and pepper, to taste
  • ¼ cup grated parmesan cheese

Alfredo White Sauce:

  • 2 tbsp butter
  • 2 tbsp flour (all-purpose, whole wheat, or white whole wheat)
  • 3 – 4 large garlic cloves, minced
  • 15 ounces container ricotta (skim or whole milk)
  • 1 ½ cups milk (skim, whole, 2%, or dairy-free)
  • 1 ½ cups low-sodium chicken or vegetable broth
  • 1 tsp dried basil
  • Salt and pepper, to taste

Chicken Lasagna:

  • 2 ½ cups cooked shredded rotisserie chicken
  • 8 ounces mozzarella cheese, low fat or regular
  • 1 ½ cups broccoli pesto, recipe above
  • 1 box no-boil lasagna noodles, gluten-free if needed

Instructions:

  1. Preheat your oven to 375°F.
  2. Make the broccoli pesto by adding all ingredients to a food processor and pulsing until everything is combined. Taste and adjust seasonings to your liking. Set it to the side.
  3. In a medium saucepan, melt the butter. Then, add the minced garlic and cook for 30 seconds to a minute until fragrant. Add 2 tablespoons of flour and mix until flour soaks up all the butter and everything starts to turn golden.
  4. Pour in the milk and whisk until everything is combined. Add the broth and ricotta cheese. Whisk until smooth, and add dried basil, salt, and pepper.
  5. Let the sauce simmer on medium-low heat for 5 – 8 minutes. When it’s thick and saucy, remove the sauce from the heat. Carefully taste and adjust any seasonings to your liking. Set aside.
  6. Cover the bottom of a 9x13-inch casserole dish with a little bit of the ricotta sauce and then place 3 lasagna noodles on top.
  7. Top the noodles with a little more ricotta sauce and 3 to 5 tablespoons dollops of broccoli pesto. Then, swirl it around a little.
  8. Top with an even layer of shredded chicken, a sprinkle of Parmesan cheese, and about a third of the mozzarella.
  9. Repeat the layers 2 more times.
  10. Top the lasagna with the last three noodles. I like to put a last bit of sauce and pesto on the top and then top it with the rest of the shredded mozzarella cheese. Make sure that the noodles are completely covered!
  11. Bake uncovered for 20 minutes and then carefully cover the top with aluminum foil and bake for another 20 minutes until the cheese is melted. If you like the crunchy edge, bake uncovered the entire time.
  12. Allow the lasagna to rest for 5 – 10 minutes before serving. Enjoy!

What to Serve it with:

Serve the Chicken and Broccoli Pesto Lasagna with a side salad or garlic bread for a complete meal.


How to Store it:

Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. To reheat, place the lasagna in a preheated oven at 350 degrees for 15-20 minutes, or until warm.


FAQ:

Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the lasagna ahead of time and refrigerate or freeze until ready to bake.


Q: Can I use a different type of cheese for this recipe?
A: Yes, you can use any type of cheese that melts well, such as cheddar or provolone.



This Chicken and Broccoli Pesto Lasagna is a flavorful and satisfying meal that is perfect for any occasion. With the creamy Alfredo sauce, flavorful broccoli pesto, and juicy shredded chicken, this lasagna is sureto be a hit with your family and friends. Try it out and enjoy the delicious combination of flavors!