Chicken Lasagna with Broccoli

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Creamy, cheesy, and packed with flavor, chicken lasagna with broccoli is the ultimate comfort food! This easy-to-make dish layers tender chicken, fresh broccoli, and rich cheese sauce for a meal everyone will love.

A slice of cheesy lasagna with visible layers of pasta and filling on a white plate, garnished with basil leaves. A fork rests beside the lasagna.

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Chicken broccoli lasagna is one of those meals that brings everyone to the table with smiles. It’s the perfect combination of creamy, cheesy goodness with the hearty flavors of chicken and fresh broccoli. When I first made this recipe, it quickly became a family favorite, and I love how it works for a cozy weeknight dinner or even a special occasion.

You can load this dish with extra veggies or keep it simple with just chicken and broccoli. I’ve even prepped it ahead of time for those busy days when I want a dinner ready to pop in the oven. Plus, the leftovers (if there are any!) taste just as amazing the next day, making it a meal prep win. I might even try to make individual lasagna in single-serve portions to freeze for quick meals any time.

I’ve tried a lot of lasagna recipes over the years, but this one holds a special place in my heart. It’s hearty, satisfying, and honestly so easy to pull together. If you’re looking for a dish that’s comforting, packed with flavor, and sure to impress, this chicken lasagna with broccoli is it. Just pair it with some Italian bread and a chopped salad for an easy meal idea.

Ingredients

Grated Parmesan cheese: Adds a nutty, salty flavor and enhances the richness of the dish.
Ricotta cheese: Provides a creamy texture and balances the flavors of the lasagna layers.
Mayonnaise: Contributes creaminess and a subtle tang to the sauce mixture.
Heavy cream: Adds a luxurious richness to the overall dish.
Dried or fresh basil: Infuses the dish with a fresh, herbaceous flavor.
Dried oregano: Enhances the lasagna with a savory, aromatic depth.
Salt: Balances the flavors and enhances the overall taste.
Freshly ground black pepper: Adds a mild heat and a layer of complexity.
No-boil lasagna noodles: Saves time and absorbs the flavors of the sauce during baking.
Diced cooked chicken meat: Provides protein and hearty texture to the lasagna.
Chopped frozen broccoli: Adds a healthy touch and complements the creamy elements.
Mozzarella cheese: Melts into a gooey, stretchy topping, enhancing the lasagna’s appeal.

Scroll down to the recipe card for quantities used.

Instructions

To start, preheat the oven to 400°F and grab your ingredients. Then, follow these simple directions.

A bowl with cheese, herbs, and cream mixtures surrounded by bowls of chopped chicken, zucchini, shredded cheese, and lasagna sheets on a white surface.

In a small bowl, mix 2 tablespoons of Parmesan cheese, the ricotta cheese, mayonnaise, cream, basil, oregano, salt, and pepper.

A baking dish with a layer of white sauce is surrounded by stacks of pasta sheets and bowls of shredded cheese, chopped broccoli, and diced chicken.

Spread one-quarter of the mixture onto the bottom of a 1-quart rectangular casserole dish.

White baking dish with lasagna being assembled, featuring white sauce, shredded chicken, and broccoli. Nearby are lasagna sheets and bowls with more ingredients.

Cover with 2 lasagna noodles, then one-quarter of the ricotta cheese mixture, then half of the chicken and broccoli, and then 2 tablespoons Parmesan cheese sprinkled on top. Repeat the layers.

A white baking dish filled with uncooked shredded cheese and spaghetti.

Top with the remaining ricotta cheese mixture. Sprinkle the mozzarella cheese and the remaining Parmesan cheese on top.

A baked lasagna in a rectangular dish on a counter, surrounded by a wooden spoon, a bowl of shredded cheese, chili flakes, and a beige patterned cloth.

Cover with foil and bake for 20 minutes. Uncover and bake for 10 to 12 minutes more, or until golden brown and bubbly.

A baked dish of cheesy lasagna cut into four portions, placed in a white ceramic dish. Nearby are a bowl of grated cheese, crushed red pepper flakes, and fresh basil leaves.

Cool slightly then cut into 4 equal-size pieces.

Hint: Make sure the sauce is slightly more liquid than usual before assembling the lasagna, as the no-boil noodles will absorb moisture during baking to cook properly.

Variations

Here are some easy ways to customize this chicken broccoli lasagna:

Switch up the protein: Cooked ground turkey or ham are good options to change the flavor.
Add more veggies: Mix in sautéed mushrooms, spinach, or bell peppers to make it more nutrient-packed.
Try a different cheese: Substitute or add cheeses like Gruyère, cheddar, or gouda for a unique flavor profile.
Make it gluten-free: Use gluten-free lasagna noodles to cater to dietary needs.
Use low-carb noodles: Layer the ingredients with thinly sliced zucchini or eggplant in place of the noodles.
Spice it up: Add red pepper flakes or a pinch of cayenne to give the dish a little kick.
Use fresh herbs: Replace dried basil and oregano with fresh ones for a brighter, more aromatic flavor.

Two plates of lasagna topped with grated cheese and basil on a table, each with a fork.

Tips

Top tip: Let the lasagna rest for 10 to 15 minutes after baking to allow it to set, making slicing easier and ensuring perfect layers.

Use pre-cooked chicken: Save time by using rotisserie chicken or leftover air fryer whole chicken. Canned chicken should work, too.
Thaw and drain broccoli: Make sure to thaw and squeeze excess water from frozen broccoli to prevent a watery lasagna.
Grease the pan: Lightly grease your baking dish to ensure the lasagna layers don’t stick.
Don’t skimp on the sauce: Use enough sauce to keep the no-boil noodles soft and the lasagna moist.
Layer evenly: Spread each layer evenly to ensure all parts cook consistently.
Cover while baking: Cover the lasagna with foil for the first half of baking to keep it from drying out.
Customize the cheese: Broil the mozzarella topping for a few minutes to achieve a golden, bubbly finish.

A slice of chicken and spinach lasagna on a white plate with a fork and basil garnish.

Serving suggestions

Chicken broccoli lasagna pairs beautifully with simple, complementary sides that enhance the meal without overpowering it. A crisp, fresh apple salad with a homemade vinaigrette makes a perfect starter. Air fryer garlic bread adds a nice crunch and a side of oven-baked asparagus or sautéed garlic butter green beans brings added nutrition and flavor. If you're looking for even more inspiration, check out these side dishes for lasagna for more delicious options.

This chicken broccoli lasagna also works well as part of a potluck if you want to double or triple the recipe. It can be served along with dishes like broccoli salad with bacon or garlic mashed red potatoes for a balanced spread. Whatever you choose, this dish is hearty and satisfying, making it a crowd-pleaser at any gathering.

Storage

To store broccoli chicken lasagna, allow it to cool completely before transferring it to an airtight container or covering the baking dish tightly with plastic wrap or aluminum foil. It can be refrigerated for up to 4 days or frozen for up to 3 months. If freezing, consider portioning it into individual servings for easier reheating.

To reheat, cover the lasagna with foil and bake in a preheated oven at 350°F (175°C) until heated through, about 20 to 25 minutes if refrigerated or 45–60 minutes if frozen. For a quicker option, you can reheat individual portions in the microwave on medium power to avoid drying out, but finish with a short bake or broil in the oven to restore the cheesy topping’s texture.

FAQs

Can I use regular lasagna noodles instead of no-boil noodles?

Yes, you can use regular lasagna noodles, but you’ll need to cook them according to the package instructions before assembling the lasagna. No-boil noodles save time and work perfectly in this recipe by absorbing the sauce as it cooks.

How do I make this recipe gluten-free?

To make the lasagna gluten-free, use gluten-free lasagna noodles and ensure that all your ingredients, such as the sauces and seasonings, are gluten-free. There are many excellent gluten-free lasagna noodle options available that work just as well as traditional noodles.

Can I substitute the chicken with another protein?

Yes, you can easily swap the chicken for other proteins like ground turkey, cooked sausage, or even a vegetarian option such as tofu or lentils for a plant-based version. Just be sure to adjust the seasoning to match the protein you choose.

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