Chicken and Broccoli Lasagna
Ingredients:
- 2 cups cooked chicken, shredded or diced (you can use rotisserie chicken or leftovers)
- 2 cups frozen broccoli florets, thawed and drained
- 1 (15 oz) container of ricotta cheese (or cottage cheese as a substitute)
- 1 egg
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 cups marinara sauce (store-bought or homemade)
- 9-12 lasagna noodles, cooked according to package instructions
- Salt and pepper, to taste
Instructions:
- Preheat your oven to 350°F (180°C).
- In a medium mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well and season with salt and pepper to taste.
- In a 9×13-inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent the noodles from sticking.
- Place a layer of lasagna noodles on top of the sauce, covering the entire bottom of the dish. You may need to cut the noodles to fit them properly.
- Spread half of the ricotta cheese mixture evenly over the noodles.
- Evenly distribute half of the chicken and broccoli on top of the ricotta layer.
- Sprinkle 1/3 of the mozzarella cheese over the chicken and broccoli layer.
- Pour half of the remaining marinara sauce over the cheese.
- Repeat the layers: lasagna noodles, remaining ricotta mixture, remaining chicken and broccoli, 1/3 of the mozzarella cheese, and the rest of the marinara sauce.
- Finish with a final layer of lasagna noodles and top with the remaining mozzarella cheese.
- Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let the lasagna rest for about 10 minutes before cutting and serving.
