Creamy Chicken and Broccoli Sheet Pan Lasagna

Ingredients

8 oz lasagna noodles
olive oil
3 TBSP butter
3 TBSP flour
3 cups milk
1 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
1/16 tsp cayenne pepper
1 1/2 cloves garlic, minced or finely chopped
8 oz broccoli, finely chopped
2 1/2 oz spinach, roughly chopped
8 oz (2 1/2 cups) shredded rotisserie chicken
1 cup grated parmesan cheese, divided

Directions

  1. Preheat over to 425 degrees
  2. Grease a sheet pan with cooking spray
  3. Bring a large pot of generously salted water to a boil
  4. Add lasagna noodles and cook according to package directions
  5. Drain lasagna noodles and coat in olive oil to prevent sticking; Let cool
  6. Cut lasagna noodles into 3" pieces with scissors
  7. Place the pot back on the stove over medium-high heat
  8. Add the butter and melt
  9. Add the flour and cook for 1 minute, whisking constantly
  10. Gradually add the milk, one cup at a time, whisking constantly so the milk gets fully incorporated before adding more, until all milk is added/incorporated
  11. Add salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken
  12. Add garlic and broccoli. Cook for 2 minutes.
  13. Add spinach, chicken, and 1/2 cup grated parmesan cheese
  14. Cook 2-3 more minutes until sauce bubbles and veggies are tender
  15. Turn off heat and stir in lasagna pieces until fully coated
  16. Transfer the mixture to greased sheet pan and spread into an even layer
  17. Sprinkle 1/2 cup parmesan cheese on top
  18. Bake uncovered 15-20 minutes until golden brown. Serve with garlic bread.

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