One Pan Chicken and Broccoli Lasagna
This creamy one pan chicken and broccoli lasagna turns leftover chicken, fresh lasagna sheets and vegetables into a cheesy 30-minute dinner. No layering, no oven and just one pan to wash.
Servings: 4 servings
Calories: 597kcal
Ingredients
- 2 tablespoons of Olive oil
- 1 Onion medium; diced
- 120 g of Mushrooms grated
- 120 g of Broccoli cut into small florets
- 2 Garlic cloves crushed
- 1 tablespoon of Plain flour (all-purpose flour)
- 400 ml of Chicken stock
- 180 ml of Skimmed milk
- 1 tablespoon of Italian seasoning
- 100 g of Light cream cheese
- 200 g of Cooked chicken shredded
- 200 g of Fresh lasagna sheets cut into 5cm/2in strips
- 50 g of Light mature cheddar grated
- 200 g of Light Mozzarella
- Fresh basil to serve (optional)
Instructions
- Cook the veg: Heat 2 tablespoons of Olive oil in a large, heavy pan. Add 1 Onion (diced), 120 g of Mushrooms(grated), 120 g of Broccoli (small florets) and 2 Garlic cloves(crushed). Cook over a low heat for 5 minutes.
- Add flour: Add 1 tbsp of Plain flour and stir to coat all of the veg.
- Add liquid: Slowly pour in 400 ml of Chicken stock and 180 ml of Skimmed milk.
- Season: Add 1 tbsp of Italian seasoning and 100 g of Light cream cheese. Stir until the cream cheese has melted, about 1-2 minutes.
- Chicken: Add 200 g of Cooked chicken (shredded) and stir it in.
- Add pasta: Add 200 g of Fresh lasagna sheets (cut into strips) and carefully mix them in.
- Cook: Put a lid on the pan and cook until the pasta has softened, about 10-12 minutes.
- Cheese: Sprinkle over 50 g of Light mature cheddar (grated) and 200 g of Light Mozzarella (torn).
- Melt the cheese: Put the lid back on and cook for a further 2-3 minutes to melt the cheese.
- Rest: Allow the lasagna to rest in the pan for 5 minutes, to allow the pasta to absorb more sauce.
- Serve: Serve topped with Fresh basil (optional)
Notes
- If cooking fresh chicken for this recipe, 260g/9oz chicken will be needed to get the 200g of cooked chicken. Try not to shred it too finely, as slightly larger pieces give the lasagna a better texture.
- Choose a wide, heavy-based pan with a well-fitting lid. A wide surface gives the lasagna strips enough room to cook without becoming tightly packed, while a heavy base helps distribute the heat evenly.
- This dish is best cooked gently. A high heat can cause the milk-based sauce to catch on the bottom of the pan or become too thick before the pasta is tender.
- Pour the stock and milk into the flour-coated vegetables slowly while stirring. This is the easiest way to create a smooth sauce without lumps.
- Fresh lasagna sheets can stick together quickly, especially once they come into contact with warm sauce. Cut the sheets into strips and separate them before adding them. Add them gradually rather than dropping them into the pan in a single stack.
- The pasta becomes delicate as it cooks. Stir enough to stop it sticking, but avoid stirring so vigorously that the strips break down completely. A pair of kitchen tongs can help lift and separate any pieces that have folded together.
Nutrition
Serving: 1portion | Calories: 597kcal | Carbohydrates: 45g | Protein: 42g | Fat: 28g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 124mg | Sodium: 844mg | Potassium: 741mg | Fiber: 2g | Sugar: 8g | Vitamin A: 733IU | Vitamin C: 62mg | Calcium: 675mg | Iron: 15mg
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