Easy Keto Chicken Broccoli Lasagna. Makes an amazing, hearty dinner and only uses FIVE ingredients but is packed with flavor! With hardly any hassle at all, thick layers of broccoli, chicken, and cheese are baked in Alfredo sauce! For lunches and meal preps, this dish reheats easily making it great, too!
PREP TIME
10 mins
COOK TIME
45 mins
COURSE
Dinner
CUISINE
American, Italian
SERVINGS
8
CALORIES
449 kcal
INGREDIENTS
8 no-bake lasagna noodles
FOUR cups rotisserie chicken, shredded/chopped/other cooked chicken
4-5 cups fresh broccoli florets, (chopped into small pieces)
3 cups mozzarella cheese
1 24 oz. jar of Alfredo sauce (such as Rao’s or Ragu)
INSTRUCTIONS
Preheat the oven to 350°F.
With cooking spray, spray a baking dish(9×9). Then, on the bottom of the dish, spread a few tablespoons of Alfredo sauce.
Onto the bottom of the dish, lay FOUR lasagna noodles. You may have to overlap them a bit by breaking them in half.
Layer half of the chicken on top of the lasagna noodles.
Then layer on half of the broccoli.
Over the top of everything, pour half of the sauce. Make sure you get the edges and into the corners!
Top with half the cheese, then REPEAT with the remaining ingredients: sauce, chicken, broccoli, and noodles. On the last layer of cheese yet, DO NOT put!
With foil, cover the dish and for 35-40 minutes, bake at 350°F.
Uncover and add the remaining cheese. Cook another FIFTEEN minutes, UNCOVERED until cheese is nice and melted and lasagna is bubbly. Optional: to get nice browned spots on the cheese, broil for 2-3 minutes.
For 5-10 minutes, allow the dish to rest.
Cut into squares and serve!
NOTES
NUTRITION
Calories: 449kcal |Carbohydrates: 46g |Protein: 35g |Fat: 13.6g |Saturated Fat: 6.6g |Cholesterol: 96mg |Sodium: 1067mg |Potassium: 180mg |Fiber: 3.5g |Sugar: 5g |Calcium: 104mg |Iron: 3mg
