Chicken & Broccoli Sheet Pan Lasagna
Directions
- 1Preheat oven to 425F. Boil lasagna noodles until done, drain, toss with olive oil, and cut into 3” squares.
- 2Melt butter in a pot, add flour, and cook for 1 minute, whisking constantly.
- 3Gradually add milk, whisking until fully incorporated. Add salt, pepper, nutmeg, and cayenne.
- 4Cook until sauce simmers and thickens (3-4 minutes). Add garlic and broccoli, cook for 2 minutes.
- 5Add spinach, chicken, and 1/2 cup parmesan. Cook until bubbly and veggies are tender (2-3 minutes).
- 6Stir in lasagna noodles. Transfer mixture to a baking sheet, spread evenly, and sprinkle with remaining parmesan.
- 7Bake uncovered for 30 minutes until golden brown.
Ingredients
- 16 oz dry lasagna noodles
- 1 olive oil
- 6 Tbsp butter
- 6 Tbsp flour
- 6 cups milk
- 2 tsp kosher salt
- 0.5 tsp fresh ground black pepper
- 0.25 tsp nutmeg
- 0.125 tsp cayenne pepper
- 3 cloves garlic, finely chopped
- 16 oz broccoli, finely chopped
- 5 oz baby spinach, roughly chopped
- 8 oz shredded rotisserie chicken breast
- 1 cup grated parmesan cheese
Equipment
large potscissorsbaking sheetwhisk
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