Easy Chicken Broccoli Lasagna

INGREDIENTS:

• 8 no-bake lasagna noodles See Note 1
• 4 cups rotisserie chicken, shredded or chopped or other cooked chicken
• 4–5 cups fresh broccoli florets, chopped into small pieces
• 3 cups mozzarella cheese See other options in Note 2
• 1 24 oz. jar of Alfredo sauce such as Rao’s or Ragu

INSTRUCTIONS

• Preheat oven to 350°F.
• Spray a 9×9 baking dish with cooking spray. Then, spread a few tablespoons of Alfredo sauce on the bottom of the dish.
• Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
• On top of the lasagna noodles, layer on half of the chicken.
• Then layer on half of the broccoli.
• Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners!
• Top with half the cheese, then REPEAT with the remaining ingredients: noodles, chicken, broccoli, sauce. DO NOT put on the last layer of cheese yet!
• Cover the dish with foil and bake at 350°F for 35-40 minutes.
• Uncover and add the remaining cheese. Cook UNCOVERED another 15 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get nice browned spots on the cheese.
• Allow the dish to rest for 5-10 minute. Cut into squares and serve!

NOTES

Note 1: I use oven-ready lasagna noodles (usually Target’s Good and Gather brand) for this dish because I’m lazy like that 🙂 It has always come out perfectly. However, if you aren’t a fan of oven ready noodles (they cook up SLIGHTLY more al dente than if you boil them yourself), you can boil regular noodles and use those, too.

Note 2: I am never picky when it comes to cheese! I just throw in what I like! The meltiest cheeses work best for this chicken lasagna with broccoli. My favorite swaps for mozzarella are: fontina, white cheddar, gouda, jack cheese.

Nutrition information is only an estimate. Info is based on the Very Well Fit Nutrition Calculator.

NUTRITION