Chicken and Broccoli Lasagna

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Introduction:
Chicken and Broccoli Lasagna is a delightful twist on the classic lasagna recipe. Combining tender chicken, fresh broccoli, and layers of creamy, cheesy goodness, this dish is both comforting and nutritious. Perfect for family dinners or special occasions, this lasagna offers a wonderful way to enjoy a well-balanced meal with a delicious blend of flavors.

Ingredients:

  • 9 lasagna noodles
  • 2 cups (240g) cooked chicken, shredded
  • 3 cups (450g) broccoli florets, cooked and chopped
  • 2 cups (500g) ricotta cheese
  • 1 large egg
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (200g) shredded mozzarella cheese, divided
  • 2 cups (480ml) milk
  • 1/4 cup (30g) all-purpose flour
  • 4 tablespoons (55g) butter
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Optional Additions:

  • 1/2 cup (120ml) heavy cream for extra richness
  • 1/4 cup (60ml) white wine for added flavor in the sauce

Instructions:

1. Prepare the Lasagna Noodles:

  • Bring a large pot of salted water to a boil.
  • Cook the lasagna noodles according to the package instructions until al dente.
  • Drain the noodles and rinse with cold water to prevent sticking. Set aside.

2. Cook the Broccoli:

  • Steam or blanch the broccoli florets until they are tender but still bright green.
  • Drain well and chop into smaller pieces. Set aside.

3. Prepare the White Sauce:

  • In a medium saucepan, melt the butter over medium heat.
  • Add the minced garlic and cook for about 1 minute, until fragrant.
  • Whisk in the flour and cook for another 1-2 minutes, until lightly golden.
  • Gradually add the milk (and heavy cream and/or white wine, if using), whisking constantly to prevent lumps.
  • Cook the sauce, stirring frequently, until it thickens, about 5-7 minutes.
  • Stir in the dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using).
  • Remove from heat and set aside.

4. Prepare the Ricotta Mixture:

  • In a large mixing bowl, combine the ricotta cheese, egg, grated Parmesan cheese, and 1 cup of the shredded mozzarella cheese. Mix well.

5. Assemble the Lasagna:

  • Preheat your oven to 375°F (190°C).
  • Spread a thin layer of the white sauce on the bottom of a 9×13-inch baking dish.
  • Place 3 lasagna noodles on top of the sauce.
  • Spread 1/3 of the ricotta mixture over the noodles.
  • Top with 1/3 of the shredded chicken and 1/3 of the chopped broccoli.
  • Drizzle 1/3 of the white sauce over the chicken and broccoli layer.
  • Repeat the layers two more times: noodles, ricotta mixture, chicken, broccoli, and white sauce.
  • Finish with a final layer of lasagna noodles and any remaining white sauce.
  • Sprinkle the remaining 1 cup of shredded mozzarella cheese on top.

6. Bake the Lasagna:

  • Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
  • Let the lasagna cool for 10-15 minutes before slicing and serving.

Tips for Success:

  • Make sure to cook the lasagna noodles just until al dente, as they will continue to cook slightly in the oven.
  • Use fresh broccoli for the best flavor and texture, but frozen broccoli can be used in a pinch. Just be sure to thaw and drain it well.
  • For a richer sauce, you can substitute half of the milk with heavy cream.

Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)

  • Calories: Approximately 400-450 per serving (based on 8 servings)
  • Total Fat: Approximately 20-25g
  • Saturated Fat: Approximately 10-12g
  • Cholesterol: Approximately 100-120mg
  • Sodium: Approximately 700-800mg
  • Total Carbohydrates: Approximately 30-35g
  • Dietary Fiber: Approximately 2-3g
  • Sugars: Approximately 4-6g
  • Protein: Approximately 25-30g

Recommendation:
Chicken and Broccoli Lasagna is best enjoyed fresh from the oven but can be stored in the refrigerator for up to 3 days or frozen for longer storage. Reheat leftovers in the oven or microwave until warmed through. Serve this lasagna with a simple green salad and garlic bread for a complete and satisfying meal. Enjoy the creamy, cheesy goodness with every bite!

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