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Broccoli chicken lasagna slice on a plate showing all the layers with a fork to the side.
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5 from 4 votes

Creamy Chicken and Broccoli Lasagna

A delicious cozy creamy chicken and broccoli lasagna perfect for meal prep or for feeding a crowd!
Prep Time40 minutes
Cook Time45 minutes
Total Time1 hour 25 minutes
Course: Dinner, Main Course
Cuisine: American, Italian
Servings: 12 slices
Calories: 478kcal
Author: Sasha Hooper

Equipment

Ingredients

For the creamy chicken filling

For the broccoli sauce

Assembly

Instructions

  • Heat a large pan over a medium-high heat and add the oil. Sauté the onion and finely diced carrot until the onion is translucent and the carrot is tender, about 5-8 minutes, season with a pinch of salt and pepper.
    2 tablespoons olive oil, 4 large shallots, 2 medium carrots
  • Add the minced garlic and stir in the herbs and nutmeg, cook for 30-60 seconds.
    6 cloves garlic, 1 teaspoon dried thyme, 1 teaspoon dried oregano, ½ teaspoon chilli flakes, ½ teaspoon dried basil, ¼ teaspoon ground nutmeg
  • Add in the ground turkey and season with the salt and pepper. Break it up with a wooden spoon and cook it until it is no longer pink, about 7-10 minutes. Once cooked, push the meat mixture to the side and tilt the pan allowing the juices to drain off. Scoop off and discard this liquid.
    1 teaspoon kosher salt, ½ teaspoon black pepper, 2.2 pounds ground chicken thigh
  • Once you've drained the liquid you can then add the chicken stock and mascarpone and stir it together until the cheese melts. Turn down the heat and simmer it until it creates a thick and creamy sauce, about 5-8 minutes. Set aside.
    1 cup chicken stock, 9 ounces mascarpone
  • While your sauce is simmering boil or steam the broccoli until tender, about 10 minutes for steaming or 5 minutes for boiling. Drain and let steam dry for a couple of minutes.
    3 heads broccoli
  • Place the broccoli in the blender and add the milk and chicken stock pot or bouillon powder. Season with the salt and pepper. Blend until smooth.
    1 ¾ cup milk, 1 chicken stock pot, ½ teaspoon kosher salt, ½ teaspoon freshly ground black pepper
  • Layer in the dish from the bottom up as follows:
    Spread 2 cups of the chicken mix on the bottom of the dish followed by 3 lasagna noodles, 1 ½ cups broccoli sauce, 1 cup grated cheese and repeat this until you have layered 3 layers finishing with broccoli sauce and cheese on top. (refer to process steps in post)
    10 lasagna noodles, 1 ½ cups grated mozzarella, 1 ½ cups grated cheddar
  • Cover in foil and bake for 30 minutes at 180C/350F then remove foil and bake for additional 15 minutes until cheese melted and lightly golden. Allow to rest for 10 minutes before cutting into 12 portions and serving.

Notes

  • The recipe can be halved and baked in an 8 x 10 baking dish to avoid spillage. 
  • You can switch out the ground chicken for ground turkey or any ground meat if you prefer. 
  • You can freeze this recipe pre baked or post baking, just be sure to defrost fully before reheating. 
  • If you can't find stock pots, use bouillon powder

Nutrition

Serving: 1slice | Calories: 478kcal | Carbohydrates: 30.2g | Protein: 30.1g | Fat: 26.1g | Saturated Fat: 13g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 6.3g | Cholesterol: 109.9mg | Sodium: 645.5mg | Potassium: 624.8mg | Fiber: 4.8g | Sugar: 7.3g | Vitamin A: 199.7IU | Vitamin C: 59mg | Calcium: 311mg | Iron: 2mg