Chicken and broccoli lasagna

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Preparation time: 30 minutes
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Cook time: 40 minutes
Olymel chicken and broccoli lasagna


454 g 1 lb whole wheat lasagna noodles
1 l 4 cup broccoli florets
60 ml 1/4 cup butter
60 ml 1/4 cup whole wheat flour
1 l 4 cup milk
7.5 ml 1/2 tbsp dried oregano
900 g 2 lb pieces of cooked chicken, white meat
375 ml 1 1/2 cup grated mozzarella cheese
125 ml 1/2 cup grated parmesan cheese
- - Salt and pepper


  • Preheat the over to 200° C (400° F).
  • Cook the lasagna noodles as indicated on the packaging. Cool and put aside between two pieces of cloth.
  • Blanch the broccoli in boiling salted water for two minutes. Drain well.
  • Melt the butter in a medium sized bowl, add the flour and cook for 1 minute while stirring constantly.
  • Pour in the milk all at once while whisking vigorously. Add salt and pepper and cook until the sauce coats the back of the spoon.
  • Pour ¼ of the sauce into a lasagna dish, put in 4 cooked noodles, then ½ of the chicken, broccoli and mozzarella cheese.
  • Pour in another layer of sauce, add 4 more cooked noodles and the rest of the chicken and the broccoli.
  • Pour in another layer of sauce, cover with 4 more cooked noodles, pour in the rest of the sauce and sprinkle with parmesan cheese.
  • Cook in the oven for 20 minutes. Remove from the oven let rest for 15 minutes before dividing into portions. 

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