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Chicken and Cheddar Lasagna Bake

Ingredients

  • 1 box whole wheat or white no boil lasagna noodles
  • 2 cups chicken broth low sodium
  • 1 cup milk
  • 2 chicken breasts cooked and shredded. Rotisserie would work great!
  • 1 cup shredded zucchini all excess moisture removed
  • 2 cups shredded cheddar cheese
  • salt
  • pepper
  • garlic powder
  • 3 tbsp. butter
  • 3 tbsp. flour

Instructions

  1. Begin by preheating your oven to 375 degrees. In a bowl, break up your raw noodles into medium sized pieces and set aside for later.
  2. Oven medium heat, melt your butter and then add in your flour, whisking until smooth. Add your broth and milk and continue whisking.
  3. Stir until the mixture begins to boil and becomes thick enough to coat the back of a spoon. Remove from heat then add salt, pepper, and garlic powder to taste.
  4. In a casserole dish, begin by layering a ladle full of sauce, then broken lasagna noodles, then shredded chicken, zucchini, and finally the cheese. Continue layering until you fill your casserole dish. Pour any remaining sauce over the layers and finish with any remaining cheese.
  5. Bake covered with foil for 30 minutes, then remove foil and continue cooking for 20-25 minutes, or until bubbling and the cheese is golden brown.
  6. Let cool for 10 minutes so that the lasagna has time to set back up and doesn't run all over your plate when cut. Serve and enjoy!