Well, I’m finally back after a little “Hiatis” !! Sorry it’s taken me forever to update my little blog but, due to work commitments as well as other priorities going on, it’s been a tad bit difficult to get a little bit of time to get my booty back to blogging. I have tons of recipes that I have written since my last update and in due time they will all be posted accordingly. Anyway, this dish was a fantastic way of combining some of all my favorite ingredients. Chicken, broccoli, Parm, garlic, and more CHEESE.. Lasagna is just one of those great dishes that you can get so creative with. This one happens to be a great a twist on 2 all time “Italian ” classic’s ..
4 boneless skinless chicken breasts, cooked and cubed
1 1/2 boxes of “No boil” lasagna noodle
4 tablespoons flour
4 tablespoons butter
16 ounces part skim ricotta cheese
1 (16 ounce) bag frozen broccoli florets
12 ounces chopped basil
3 cups shredded mozzarella
1/2 cup Parmesan cheese
1/2 cup pecorino Romano
1 egg beaten
4 cloves garlic grated/chopped
4 cups “fat free” half and half
Chopped parsley for garnish
Cook Chicken in skillet . Remove, cool, cube or slice and set aside. ( you can also use “Frozen” breaded chicken strips as we’ll, just bake in the oven before adding to lasagna or bread your own)
In a medium sauce pan on med high heat, add butter and grated/chopped garlic. Once bubbling, stir and flour. Cook flour out for about 1 min. Next whisk in cream. Keep whisking until sauce starts to thicken. Once thickened, whisk both Parm and pecorino into sauce . Add a dash of salt and pepper and taste for seasoning.
In a mixing bowl, add ricotta,chopped basil, beaten egg, salt and pepper . Mix and set aside
In large baking pan, lay down 1 layer of Noodles. Next laddle about 1/2 cup Alfredo sauce down ( 1/2 to 3/4 cup each layer) then ricotta ( a little bit goes a long way when spreading over Alfredo) , chicken, broccoli and then a about 1/2 cup of mozz. Do this till you have 3 layers. Top with the rest of mozzarella.
Cover with foil and bake at 350 for 45 mins taking the foil off and cooking and extra 15 mins till the top is browned.
Remove and let stand for 20 to 30 mins
Garnish with some dry or fresh chopped parsley.
Cooking time: 1 hr
Serves 8 to 12 peeps