I’m sure being at my beck and call as photo assistant and hand model was my youngest sister’s #1 choice of ways to celebrate her birthday. Since the lasagna was a whopping success, perhaps she’ll forgive this latest bout of harassment.
Happy birthday Brenna.
Chicken Broccoli Alfredo Lasagna
4 Tablespoons Butter
4 Tablespoons Flour
2 cups Whole Milk
1 cup Chicken Stock
1-½ cups Freshly Grated Parmesan Cheese
1-½ teaspoon Ground Nutmeg
2 Tablespoons Extra Virgin Olive Oil
4 cloves Garlic, Minced
1 Small Onion, Finely Chopped
1 teaspoon Italian Seasoning
2-½ cups Broccoli Florets
2 cups Cooked Shredded Chicken*
4 cups Ricotta Cheese
1-½ cups Mozzarella Cheese, Shredded
Box Oven Ready Lasagna Noodles
1. Preheat oven to 375° F.
2. Place a large sauce pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook it for about 1 minute. Whisk in the milk and chicken stock and bring the sauce up to a bubble. Add in the nutmeg and season it with black pepper and nutmeg. Simmer until the sauce thickens, 3-4 minutes. Add Parmesan.
3. Heat olive oil in a large non-stick pan. Add onion, garlic, broccoli, and Italian seasoning. Cook on medium-high for about 1 minute until vegetables are tender. Add chicken.*
4. In another bowl, mix the ricotta, mozzarella, egg, and pepper to taste.
5. Ladle a small amount of the white sauce into a 13×9 casserole dish. Line lasagna noodles on the bottom over the sauce. Add 1/3 of the veggie/meat mixture over the noodles, spread 1/2 of the cheese mixture, and ladle 1 cup of sauce. Repeat until all ingredients are used (total of 3 layers). Cover with foil and bake for 30 minutes, then remove foil and bake for another 20-30 (until lightly browned and cheese is bubbly). Let the lasagna sit for about 10 minutes to cool before serving.
*Note: I used a pack of chicken quarters that I baked at 375° F until done (about 45 minutes). I sautéed the onion/broccoli mixture in some of the chicken pan drippings instead of olive oil.