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A golden, bubbling dish of chicken and broccoli lasagna with creamy white sauce and melted cheese.
Print Recipe

Chicken and Broccoli Lasagna Alfredo

Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Servings: 8 servings
Calories: 680kcal

Ingredients

  • 12 lasagna noodles , parboiled
  • 3 cups cooked chicken breast, shredded
  • 2 cups broccoli florets, blanched and chopped
  • 15 ounces ricotta cheese
  • 1 large egg , lightly beaten
  • 3 cups shredded mozzarella cheese
  • 0.5 cup unsalted butter
  • 2 cups heavy cream
  • 3 cloves garlic , minced
  • 1.5 cups grated Parmesan cheese
  • 0.25 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper

Instructions

  • Preheat oven to 375°F (190°C) and grease a 9x13 inch baking pan.
  • Prepare Alfredo sauce by melting butter in a heavy saucepan over medium heat; sauté garlic for 60 seconds.
  • Incorporate heavy cream and bring to a low simmer; whisk in 1 cup of Parmesan cheese until the sauce reaches a cohesive consistency. Season with nutmeg, salt, and pepper.
  • Combine ricotta cheese, the egg, and the remaining 0.5 cup of Parmesan cheese in a mixing bowl until uniform.
  • Apply 0.5 cup of Alfredo sauce to the base of the baking pan to prevent adhesion.
  • Construct layers starting with noodles, followed by a portion of the ricotta mixture, chicken, broccoli, mozzarella, and Alfredo sauce.
  • Repeat the layering sequence twice more, ending with a final layer of noodles.
  • Top the final noodle layer with the remaining Alfredo sauce and mozzarella cheese.
  • Cover with aluminum foil and bake for 30 minutes.
  • Remove foil and bake for an additional 15 minutes until the cheese reaches a Maillard reaction and is bubbling.
  • Allow the structure to rest for 15 minutes at room temperature to set before service.