Ingredients
9 Lasagna Noodles
4 Boneless Chicken Breasts, Finely Diced
12 oz. Bag of Frozen Broccoli, Thawed
8 oz. grated mozzarella
1 cup grated parmesan
1 small onion, chopped
2 cloves garlic, chopped
1/4 tsp. Plus 1QSalt
1 chicken broth
1 1/2 m whole milk
1 tbsp. dried basil
2 tablespoons olive oil
5 tablespoons butter
5 tablespoons flour
How to make lasagna with chicken and broccoli Recipe
Boil water in a large pot, add salt and pasta.Cook for 7-8 minutes until tender. Filter, discard the cold water to prevent burning and set aside. Heat the oil in a medium skillet and fry the chicken until cooked through. Add broccoli, onion and garlic and sauté until onion is translucent. Fire elimination and separation. In another pot add the butter & add the flour.Cook for 1 minute, add chicken broth and milk and stir until sauce begins to thicken. Cook until the sauce completely coats the back of a spoon. Remove from heat and add basil, salt, Parmesan and 1/4 C mozzarella.
Add the chicken mixture to the sauce and mix well. Assemble them… Place a layer of pasta in a lightly greased 9″ x 13″ pan, add a generous layer of the sauce mixture, and sprinkle with a quarter of the remaining cheese.Repeat for the second layer, finishing with the pasta filling. Then pour the remaining sauce over it and sprinkle with the remaining cheese. Bake at 375 degrees for 30 minutes or until golden brown and bubbly.
