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Healthy Chicken and Broccoli Lasagna

Healthy chicken and broccoli lasagna slice on a white plate with golden melted mozzarella
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A lighter twist on classic lasagna featuring tender diced chicken, fresh broccoli, and creamy Alfredo sauce layered between pasta sheets and topped with golden melted mozzarella. Comfort food made simple with just 5 main ingredients.

Ingredients

Scale
  • 3 cups creamy Alfredo sauce (store-bought or homemade – Rao’s Homemade recommended)
  • 3 cups grated mozzarella cheese (whole milk, low-moisture – grate your own for best results)
  • 9 lasagna pasta sheets
  • 3 cups diced cooked chicken (rotisserie chicken or boiled/baked chicken breast, fully cooled before dicing)
  • 1 lb (450g) fresh broccoli, florets cut into small bite-sized pieces

Instructions

  1. Preheat oven to 400°F (200°C). Bring a large pot of salted water to a boil. Cook lasagna noodles to al dente according to package directions, about 8-10 minutes. Do not overcook. Drain and lay flat to prevent sticking.
  2. Steam or boil broccoli until just tender, about 3-4 minutes. Let cool slightly, then dice into small pieces. Pat completely dry with paper towels, pressing firmly to remove all excess moisture.
  3. Spread 1/2 cup of Alfredo sauce evenly across the bottom of a 9×13-inch baking dish.
  4. Place a layer of lasagna noodles over the sauce. Add an even layer of Alfredo sauce, then scatter diced chicken and broccoli across the surface, then sprinkle a generous layer of mozzarella. Repeat this order – noodles, sauce, chicken, broccoli, mozzarella – until all ingredients are used. Finish with a full top layer of mozzarella.
  5. Cover the dish tightly with aluminum foil and bake at 400°F for 35 minutes.
  6. Remove foil and bake for an additional 10 minutes until the cheese on top is golden and bubbling. Watch closely during this stage.
  7. Remove from the oven and let rest for 10-15 minutes before slicing. Do not skip this step – resting allows the layers to set for clean, intact servings.

Notes

  • Always use fully pre-cooked chicken. Raw chicken releases moisture during baking and will make the lasagna watery.
  • Pat broccoli completely dry before layering – this is the most critical step for avoiding a soggy result.
  • Do not overcook the noodles before baking. Cook just until pliable but still firm.
  • Do not skip the resting time after baking. Cutting too soon causes layers to fall apart.
  • Make ahead tip: assemble fully, cover with foil, refrigerate up to 24 hours, and bake when ready. Add 5-10 extra minutes to covered baking time if going in cold from the refrigerator.

Nutrition

Find it online: https://www.benefitiany.com/healthy-chicken-and-broccoli-lasagna/