Mediterranean Chicken and Broccoli Lasagna

This lasagna is a lighter and brighter twist on the classic. It brings together tender chicken, soft broccoli, creamy cheeses, and a smooth white sauce with Mediterranean herbs. The layers stay rich and comforting, but the flavor feels fresher thanks to a mix of mozzarella, ricotta, parmesan, and gentle spices. It’s a great weeknight bake, but it also works well for family dinners and make-ahead meals. Everything comes together easily, and the results feel cozy without being heavy.

Total Time: 55–65 minutes
Servings: 6–8

Ingredients

Pasta:

Lasagna noodles (regular or no-boil)

Chicken:

2–3 cups cooked, shredded or cubed chicken breast

Broccoli:

3–4 cups fresh or frozen broccoli florets, chopped

Sauce:

2–3 cups Alfredo sauce

Optional additions: 1 small onion (diced), 2 cloves garlic (minced), 1–2 tablespoons flour, 1–1½ cups chicken stock, ½–1 cup heavy cream, or ricotta cheese mixture

Cheeses:

2 cups shredded mozzarella

1½ cups ricotta cheese

½ cup grated parmesan

Seasonings:

1 tablespoon Italian seasoning

½ teaspoon garlic powder

Salt and pepper to taste

Optional:

1 egg (to mix into the ricotta for structure)

Instructions

Cook the noodles
If you’re using regular lasagna noodles, boil them until just tender. Drain and lay them flat on a tray to avoid sticking.

Prep the broccoli
Steam or lightly sauté the broccoli until bright green and crisp-tender. If using frozen broccoli, thaw and drain well.

Make or warm the sauce
If using store-bought Alfredo, warm it in a saucepan. For a homemade version, sauté onion and garlic in butter, sprinkle in flour, stir, then add chicken stock and cream. Simmer until thick.

Season the sauce
Add Italian seasoning, garlic powder, salt, and pepper. Taste and adjust before layering.

Mix the ricotta filling
Stir ricotta with one egg, half the parmesan, a pinch of salt, and a little Italian seasoning.

Prepare the chicken
Shred or cube your cooked chicken. If it’s plain, toss with a spoonful of the sauce for extra flavor.

Start layering
Spread a thin layer of sauce on the bottom of your baking dish. Add the first layer of noodles.

Build the center layers
Add chicken, broccoli, spoonfuls of ricotta mixture, a handful of mozzarella, and more sauce. Repeat the layers until everything is used.

Top the lasagna
Finish with noodles, a final layer of sauce, the remaining mozzarella, and the last bit of parmesan.

Bake
Cover with foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden. Rest for 10 minutes before slicing.

Tips

Use no-boil noodles if you want a faster, cleaner prep.

Dry the broccoli well so excess moisture doesn’t thin the sauce.

Season each element lightly for deeper overall flavor.

Use part-skim ricotta to keep the lasagna creamy without being heavy.

Let the lasagna rest after baking so it slices cleanly.

Add parmesan to every layer for a sharper taste.

Chop broccoli small so it blends naturally between layers.

Mix chicken with a little sauce so the meat stays moist.

Use freshly shredded cheese for better melting.

Bake uncovered at the end for a golden top.

Variations

Spinach and Herb: Add sautéed spinach and extra parsley.

Greek-Inspired: Use feta and a hint of oregano with the ricotta.

Tomato-White Sauce Combo: Mix a bit of marinara with the Alfredo for a pink, tangy sauce.

Pesto Layer: Add spoonfuls of basil pesto between layers.

Mushroom Chicken: Add sautéed mushrooms for extra depth.

Extra Veggie: Add zucchini ribbons or roasted peppers.

Low-Carb: Use thinly sliced zucchini or eggplant instead of noodles.

Creamier Version: Add more heavy cream to the white sauce.

Cheesy Deluxe: Add provolone or fontina.

Spicy Mediterranean: Add crushed red pepper or Aleppo pepper.

Q&A

Can I use rotisserie chicken?
Yes, it works perfectly and saves time.

Does frozen broccoli work?
Yes, just thaw and drain it well.

Can I make it ahead?
Yes, assemble and refrigerate up to 24 hours before baking.

Can I freeze it?
It freezes well baked or unbaked. Wrap tightly.

Can I use cottage cheese instead of ricotta?
Yes, blend it slightly for a smoother texture.

How do I stop watery lasagna?
Drain broccoli well and avoid very thin sauces.

Can I use cream cheese?
Yes, mix a little into the sauce for richness.

What pan size works best?
A standard 9×13-inch baking dish.

Can I skip the egg?
Yes, the ricotta will be a bit softer, but still fine.

How long does leftover lasagna keep?
Up to 3 days in the fridge.

Nutrition

(approx. per serving)

Calories: 420–520

Protein: 30–35 g

Carbs: 32–40 g

Fat: 18–26 g

Fiber: 3–4 g

Sodium: varies by sauce and cheese

Sugar: 4–6 g

Conclusion

This chicken and broccoli lasagna brings the comfort of a classic baked pasta while keeping the flavors bright and smooth. The white sauce, soft broccoli, and tender chicken create a balanced mix that feels rich without being heavy. The layered cheeses pull everything together, and the herbs give it a Mediterranean touch that makes it stand out. It’s versatile enough for weeknights but special enough for guests. You can customize it with extra vegetables, different cheeses, or a lighter sauce depending on your taste. It’s a dish that keeps well, reheats beautifully, and always feels satisfying when it hits the table.