I always find a hint of nostalgia in my kitchen when I tackle an Italian dish. There’s something comforting about the layers upon layers of flavor coalescing into one dish that feels like a warm hug. What pairs beautifully with a side of garlic bread and a fresh mixed green salad?
Yup, you guessed it—broccoli lasagna! This dish has proven to be a conversation starter at dinner tables, sparking joy with every slice.
Lasagna has always been an Italian staple, offering layers of rich flavors and tantalizing textures. My broccoli lasagna recipe is a thoughtful play on the traditional recipe, swapping out some of the heavier elements for vibrant, fresh ingredients. The result? A delightful balance of creamy goodness and wholesome greens.
Oh boy, it’s a dish that’s easy to prepare and just as easy to devour, even among picky eaters! You’ll love how I’ve infused this classic with a twist that elevates it, making everyone at the table rejoice.
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What is Broccoli Lasagna?
Broccoli lasagna is a delightful casserole that layers fresh or cooked pasta sheets with a creamy sauce loaded with broccoli and chicken. While traditional lasagna usually highlights meat, this rendition puts the spotlight on veggies. Cooked in a savory sauce with melted cheese, each bite becomes a captivating blend of comfort and nutrition. It satisfies the cravings of a pasta lover while sneaking in hearty doses of vegetables that nobody will scoff at.
What is the Flavor Profile of This Dish?
This lasagna bursts with rich flavors. You’ve got the savory depth of sautéed onion and garlic mingling with the creaminess of the sauce. The chicken adds a gentle richness while the broccoli provides a fresh crunch. It’s mildly seasoned with Italian herbs, giving it that classic touch without overwhelming your taste buds. The melted mozzarella and Parmesan lend a nutty finish, creating a symphony of textures and tastes in every single bite.
Why You’ll Love This Dish?
You’re going to fall head over heels for this dish! It’s not just about satisfying hunger; it’s about creating a wholesome meal that the whole family will enjoy. Broccoli lasagna is a total crowd-pleaser—its creamy richness and hidden greens make it feel indulgent yet guilt-free. Plus, it’s made in a one-pan wonder way, giving you more time to spend with loved ones rather than slaving over multiple dishes. And for those busy weekdays? It’s perfect as a prepped meal, gaining even more flavor when reheated!
The Ingredients
Here’s what you’ll need to whip up this culinary delight:
– 300 g (10½ oz) boneless, skinless chicken breast, sliced horizontally into thinner layers
– 2 tbsp high-quality olive oil
– ½ tsp flaky sea salt
– ¼ tsp cracked black pepper
– ¼ cup (60 ml) water
– 1 small brown onion, diced
– 1 tbsp freshly minced garlic
– 1 leek, white part only, finely diced
– 3 tbsp (30 g) all-purpose flour
– 2½ cups (625 ml) chicken stock (or 1 chicken stock cube with water)
– 1½ cups (375 ml) thick cream
– 1 tbsp Italian mixed herbs (or substitute with oregano or thyme)
– 1½ cups (90 g) broccoli florets, roughly chopped
– 1 tsp flaky sea salt
– ½ tsp freshly cracked black pepper
– 250 g (9 oz) fresh lasagna sheets, cut into 10 cm (4 inches) squares (if you prefer dried lasagna, see notes!)
– ½ cup (50 g) grated Parmesan
– 1 cup (150 g) grated mozzarella
– Fresh basil or oregano leaves for garnish (optional)
– ½ tsp chili flakes (for an extra kick)
Ingredients From : simplehomeedit.com
How to Make Broccoli Lasagna
Before we dive into the depths of this delicious lasagna, let me assure you—these steps are straightforward. With each step you take, you’ll appreciate how easy this dish is to create. So roll up those sleeves, and let’s get to it!
Step-by-step Directions
Step 1: Preheat the oven
Start by preheating your oven grill (broiler) to high. This will give your lasagna that gorgeous golden top at the end.
Step 2: Cook the chicken
In a large, deep skillet, bring the olive oil over medium heat. While it warms, sprinkle the chicken with sea salt and black pepper on both sides. Add the chicken to the hot pan and watch as it sizzles. Cook for 5-6 minutes, flipping once, until the chicken is just cooked through. Once it reaches that point, transfer the chicken to a plate and allow it to cool. After a few moments, shred the chicken into smaller pieces using two forks.
Step 3: Make the sauce
Using the water, deglaze the pan, scraping up any delicious bits left behind. This will add flavor to your sauce. With those pan drippings as your base, toss in the butter, diced onion, and minced garlic. Stir for 1-2 minutes, letting the onion soften and add sweetness.
Next, add the thinly sliced leek to the pan and cook for an additional 3-4 minutes until it becomes tender and fragrant.
Step 4: Thicken the mixture
Add the all-purpose flour to the mixture and stir it all together. Cook for about 1 minute, ensuring everything is well combined. This will create a roux that thickens the sauce. Gradually pour in the chicken stock while mixing to avoid lumps, followed by the thick cream. Toss in your Italian herbs, broccoli, and season with salt and black pepper. Allow everything to simmer gently for a few minutes.
Step 5: Add the lasagna sheets
Using tongs, gently add the cut lasagna sheets into the bubbling sauce. Make sure they are submerged and evenly distributed. Give them a bit of time—they deserve the love!
Step 6: Cook the lasagna
Lower the heat and cover the pan, letting it simmer for about 6-7 minutes. This will soften and cook the lasagna sheets. After this time, remove the lid and continue to simmer for another 4-6 minutes until the sheets are almost perfectly cooked and the sauce has thickened. Stir occasionally to keep everything separate. No need to panic if some sheets break apart; we want character here!
Step 7: Combine chicken and cheese
Now it’s time to introduce the shredded chicken and half of the grated Parmesan to the pan. Stir carefully, trying not to break the pasta too much. Once combined, remove it from heat and top with the remaining mozzarella.
Step 8: Grill the top
Place the whole skillet under the oven grill for about 3-5 minutes until the cheese is bubbly and beautifully golden.
Step 9: Serve
Let the lasagna rest for about 5 minutes before serving. The sauce will absorb into the pasta sheets, and it’ll hold together nicely. Serve it up with fresh basil or oregano leaves sprinkled on top if you wish!
Tips
– Use fresh ingredients: Fresh chicken and broccoli will elevate the dish with vibrant flavors.
– Sub with plant-based dairy: For a lighter take, consider using plant-based cream alternatives.
– Prep ahead: Assemble the lasagna the day before. Just pop it into the oven when you’re ready to serve.
– Add other veggies: Don’t hesitate to toss in some chopped spinach or mushrooms for additional flavors.
– Keep an eye on the grill: Cheese can brown quickly, so check it often to avoid a charred topping.
How Can You Store This Broccoli Lasagna?
Leftovers? Yes, please! After the lasagna cools, tightly cover it with plastic wrap or transfer individual portions to airtight containers. It can be stored in the fridge for up to three days. For longer storage, freeze portions for up to three months. Reheat in the microwave or oven until warmed through.
If Some of the Ingredients Are Not Available in Your Pantry, What Are Some Alternative Choices You Can Consider?
– Chicken: Turkey breast can be used for a leaner option.
– Thick cream: Substitute with Greek yogurt for a lighter sauce.
– Parmesan: Pecorino Romano offers saltiness and complexity.
– Lasagna sheets: Zucchini slices can be a low-carb alternative.
– Olive oil: Use avocado oil for a high smoke point and similar flavor.
Serving Suggestions
– Garlic bread: A must-have side that perfectly complements the sauce.
– Mixed green salad: The fresh crunch balances beautifully with the creamy lasagna.
– Grilled veggies: Adding grilled zucchini, eggplant, or bell peppers gives a smoky contrast.
– Red wine: A glass of Chianti or Merlot only enhances the Italian experience.
– Olive oil drizzle: A touch of high-quality olive oil on top before serving lends richness.
What Other Substitute Can I Use in Broccoli Lasagna?
– Cream: Use coconut milk as a dairy-free alternative.
– Cheese: Vegan cheese can easily replace dairy cheese.
– Broccoli: Swap in spinach for a different texture.
– Chicken: Try shredded beef for a richer flavor profile.
– Italian herbs: Use herbes de Provence to switch up the spice game.
Broccoli Lasagna Recipe
Equipment
- Large deep pan
- Oven
- mixing spoons
- tongs
Ingredients
- Here’s what you’ll need to whip up this culinary delight:
- – 300 g 10½ oz boneless, skinless chicken breast, sliced horizontally into thinner layers
- – 2 tbsp high-quality olive oil
- – ½ tsp flaky sea salt
- – ¼ tsp cracked black pepper
- – ¼ cup 60 ml water
- – 1 small brown onion diced
- – 1 tbsp freshly minced garlic
- – 1 leek white part only, finely diced
- – 3 tbsp 30 g all-purpose flour
- – 2½ cups 625 ml chicken stock (or 1 chicken stock cube with water)
- – 1½ cups 375 ml thick cream
- – 1 tbsp Italian mixed herbs or substitute with oregano or thyme
- – 1½ cups 90 g broccoli florets, roughly chopped
- – 1 tsp flaky sea salt
- – ½ tsp freshly cracked black pepper
- – 250 g 9 oz fresh lasagna sheets, cut into 10 cm (4 inches) squares (if you prefer dried lasagna, see notes!)
- – ½ cup 50 g grated Parmesan
- – 1 cup 150 g grated mozzarella
- – Fresh basil or oregano leaves for garnish optional
- – ½ tsp chili flakes for an extra kick
Instructions
Step 1: Preheat the oven
- Start by preheating your oven grill (broiler) to high. This will give your lasagna that gorgeous golden top at the end.
Step 2: Cook the chicken
- In a large, deep skillet, bring the olive oil over medium heat. While it warms, sprinkle the chicken with sea salt and black pepper on both sides. Add the chicken to the hot pan and watch as it sizzles. Cook for 5-6 minutes, flipping once, until the chicken is just cooked through. Once it reaches that point, transfer the chicken to a plate and allow it to cool. After a few moments, shred the chicken into smaller pieces using two forks.
Step 3: Make the sauce
- Using the water, deglaze the pan, scraping up any delicious bits left behind. This will add flavor to your sauce. With those pan drippings as your base, toss in the butter, diced onion, and minced garlic. Stir for 1-2 minutes, letting the onion soften and add sweetness.
- Next, add the thinly sliced leek to the pan and cook for an additional 3-4 minutes until it becomes tender and fragrant.
Step 4: Thicken the mixture
- Add the all-purpose flour to the mixture and stir it all together. Cook for about 1 minute, ensuring everything is well combined. This will create a roux that thickens the sauce. Gradually pour in the chicken stock while mixing to avoid lumps, followed by the thick cream. Toss in your Italian herbs, broccoli, and season with salt and black pepper. Allow everything to simmer gently for a few minutes.
Step 5: Add the lasagna sheets
- Using tongs, gently add the cut lasagna sheets into the bubbling sauce. Make sure they are submerged and evenly distributed. Give them a bit of time—they deserve the love!
Step 6: Cook the lasagna
- Lower the heat and cover the pan, letting it simmer for about 6-7 minutes. This will soften and cook the lasagna sheets. After this time, remove the lid and continue to simmer for another 4-6 minutes until the sheets are almost perfectly cooked and the sauce has thickened. Stir occasionally to keep everything separate. No need to panic if some sheets break apart; we want character here!
Step 7: Combine chicken and cheese
- Now it’s time to introduce the shredded chicken and half of the grated Parmesan to the pan. Stir carefully, trying not to break the pasta too much. Once combined, remove it from heat and top with the remaining mozzarella.
Step 8: Grill the top
- Place the whole skillet under the oven grill for about 3-5 minutes until the cheese is bubbly and beautifully golden.
Step 9: Serve
- Let the lasagna rest for about 5 minutes before serving. The sauce will absorb into the pasta sheets, and it’ll hold together nicely. Serve it up with fresh basil or oregano leaves sprinkled on top if you wish!
Notes
Nutrition
FAQs
1. Can I make this dish vegetarian?
Absolutely! Omit the chicken, and ramp up the veggies! Add mushrooms, zucchini, or even some sautéed carrots for additional textures.
2. Can I freeze broccoli lasagna?
Yes! It freezes beautifully. Just cool completely, then wrap tightly and store. Thaw overnight in your fridge before reheating.
3. How long should I bake the lasagna?
If you’ve prepped it all and are baking from cold, about 25-30 minutes at 350°F should do the trick. You want it heated through and bubbly.
4. What can I serve with broccoli lasagna?
It pairs well with a fresh side salad, garlic bread, or even a light soup if you’re extra hungry!
5. Can I prepare this lasagna a day in advance?
Certainly. Just assemble it, cover it well, and pop it in the fridge. Bake it fresh the next day!
Conclusion
This broccoli lasagna recipe transforms a classic into something vibrant and exciting without sacrificing on comfort. It’s a wonderful blend of easy prep, rich flavors, and healthy ingredients. Whether you’re gathering around the dinner table with loved ones or enjoying a cozy night in, this dish will undoubtedly become a favorite.
So roll that dough and embrace the beauty of home cooking with this scrumptious veggie-filled masterpiece. Enjoy every bite!
