Master the Art of Chicken and Broccoli Lasagna: A Culinary Guide
Ingredients:
- 9 lasagna noodles
- 4 boneless chicken breasts, diced
- 12 oz. frozen broccoli, thawed
- 8 oz. shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon plus 1 tablespoon salt
- 1 cup chicken broth
- 1 1/2 cups whole milk
- 1 teaspoon dried basil
- 2 tablespoons olive oil
- 5 tablespoons butter
- 5 tablespoons all-purpose flour
Instructions:
- Prepare the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles for 7-8 minutes until tender. Drain and rinse under cold water to prevent sticking. Set aside.
- Cook the Chicken and Vegetables: In a medium skillet, heat olive oil over medium heat. Cook the diced chicken until fully cooked through. Add the broccoli, chopped onion, and minced garlic to the skillet. Sauté until the onions are translucent. Remove from heat and set aside.
- Prepare the Sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute. Gradually add the chicken broth and milk, whisking continuously until the sauce thickens and coats the back of a spoon. Remove from heat and stir in the basil, salt, Parmesan cheese, and 1/4 cup of mozzarella cheese.
- Combine and Assemble: Mix the chicken and vegetable mixture into the sauce until well combined. Lightly grease a 9″x13″ baking dish. Layer 3 lasagna noodles on the bottom, spread a portion of the sauce mixture over the noodles, and sprinkle with a quarter of the remaining mozzarella cheese. Repeat this process to form a second layer. Finish with a final layer of noodles, top with any remaining sauce, and sprinkle with the remaining mozzarella cheese.
- Bake: Preheat your oven to 375°F (190°C). Bake the lasagna for 30 minutes, or until the top is golden brown and the sauce is bubbling.
Enjoy your delicious and creamy Chicken and Broccoli Lasagna, a perfect dish to impress family and friends!
