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  • Chicken Broccoli Lasagna

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    Chicken Broccoli Lasagna
    Servings: 10
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 x (10 3/4 ounce.) cans Cream of Broccoli Soup
    • 1 x (10 ounce.) pkg. Frzn Minced Broccoli
    • 2 tsp Extra virgin olive oil
    • 2 x Carrots, thinly sliced
    • 1 lrg Onion, minced
    • 2 x cloves Garlic, chopped
    • 1 1/2 c. Chicken, cooked & minced
    • 12 x Lasagna Noodles
    • 2 x (8 ounce.) pkg. Mozzarella Cheese
    • 1 x (15 ounce.) Ricotta Cheese
    • 2 x Large eggs
    • 2 tsp Parmesan Cheese, grated

    Directions

    1. Heat broccoli soup and frzn broccoli in 2 quart. saucepan till broccoli is thawed. Heat extra virgin olive oil over medium-high heat in 10" skillet till warm. Cook carrots, onion and garlic till lightly browned. Reduce heat to low; stir in 1/4 c. water. Cover and simmer 15 minutes. or possibly till vegetables are very tender; remove to bowl. Stir in cooked chicken into carrot mix. Cook lasagna noodles as directed on package; drain. Mix mozzarella, ricotta, Large eggs and Parmesan. Heat oven to 375 degrees. Spread 1 c. broccoli sauce in 13" x 9" baking dish. Arrange half of the noodles over remaining noodles, cheese mix, then sauce. Bake lasagna 45 minutes. or possibly till warm. Remove from oven; let stand 10 minutes for easier serving. 10 servings.

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