Chicken and Broccoli Lasagne is perfect with all the flavours and textures going around in just a spoonful!
When you are over the traditional lasagne and still want a dinner that’s yummy enough so the whole family will be happy little diners, this will be your new lasagne recipe…recipes that let you sneak vegetables in are always a winner too.
It’s not often enough we get to enjoy something delicious with just a little guilt.
Method
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Slice chicken breast horizontally to make thinner fillets, I placed a spatula on top and sliced through with a shape knife so that my hand or fingers were not in the way.
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Increase heat to medium high and continue to whisk until thickens 4-5 minutes.
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Heat oil in frypan over medium heat, add garlic salt and thin chicken breast filets. Cook for 3-4 minutes each side and set aside until all chicken is cooked.
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Heat medium saucepan over medium heat, add butter and cheese, melt together, then add flour and mix together.
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Increase heat slightly and add coconut milk slowly, whisk as you add to blend until smooth.
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Preheat oven to 180 degrees.
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Grease the bottom of baking dish with spray oil or 1 teaspoon of butter, lay fresh pasta sheets in one layer on the bottom.
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Top pasta with one layer of chicken, then broccoli, drizzle with 1/4 of cheesy white sauce.
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Repeat step 4 starting with a pasta sheet on top of white sauce, then chicken, broccoli, sauce. Do this until all ingredients are used, we had 3 layers in our dish the finial layer having a thicker coating of the cheesy white sauce on the top layer.
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Top with grated cheese and cook for 45 minutes.
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Serve with a garden salad.
Recipe Hints and Tips
- Chicken and Broccoli Lasagne is suitable for freezing for up to 2 months. Keep in an airtight container for up to 3 days in the fridge.
- You can add all sorts of vegetables to the broccoli layer just be sure to grated them e.g zucchini, carrot, cabbage, mushroom (sliced).
