Creamy chicken and broccoli sheet pan lasagna inspired by @giadadelaurentiis✨ ▪️16 oz. Dry Lasagna Noodles▪️Olive Oil▪️6 Tbsp Butter▪️6 Tbsp Flour▪️6 Cups Milk▪️2 tsp Kosher Salt▪️1/2 tsp Fresh Ground Black Pepper▪️1/4 tsp Nutmeg▪️1/8 tsp Cayenne Pepper▪️3 Cloves Garlic, finely chopped▪️16 oz. Broccoli, finely chopped▪️5 oz. Baby Spinach, roughly chopped▪️8 oz. Shredded Rotisserie Chicken Breast (2+1/2 Cups)▪️1 Cup Grated Parmesan Cheese, divided▪️ 1️⃣ Preheat the oven to 425F. Bring a large pot of generously salted water to a boil. 2️⃣ Boil the lasagna noodles according to package directions, then drain and toss in olive oil to prevent them from sticking. Let cool then cut into ~3” squares with scissors. (Alternatively, you can break the noodles into pieces before boiling). 3️⃣ Place the pot back on the stove and preheat it over medium-high heat. Add the butter, and once it’s melted add the flour. Cook the flour for 1 min, whisking constantly, then start gradually adding the milk 1 cup at a time, whisking so that the milk gets fully incorporated before adding more. Once all of the milk is mixed in, add the salt, pepper, nutmeg, and cayenne. Cook, stirring often, until the white sauce starts to simmer and thicken (3-4 mins). 4️⃣ Add the garlic and broccoli and cook for 2 mins, then add the spinach, chicken, and 1/2 cup grated parmesan. Cook for 2-3 more mins until the sauce bubbles are veggies are tender, then turn off the heat and stir in the lasagna noodles pieces. 5️⃣ Transfer the mixture to a large baking sheet (or two small baking sheets) and spread into one even layer. Sprinkle 1/2 cup more parmesan cheese on top and bake uncovered for ~30 mins until golden brown. Enjoy! ⏲ 20 minute prep time / 1 hour 10 minute total time Recipe serves 6
