Ingredients:
9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed and chopped
2 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
2 cups chicken broth
1 cup heavy cream
1 small onion, diced
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
2 tablespoons olive oil
2 tablespoons butter
3 tablespoons flour
Instructions:
Prepare the noodles: Cook the lasagna noodles according to the package instructions. Drain and set aside.
Cook the chicken: Heat the olive oil in a large skillet over medium heat. Add the cubed chicken and cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
Sauté vegetables: In the same skillet, add the butter and diced onion. Sauté for about 3 minutes until the onion becomes translucent. Add the garlic and cook for another minute.
Make the sauce: Sprinkle the flour over the onions and garlic. Stir well to combine and cook for 1-2 minutes. Gradually add the chicken broth and heavy cream, stirring constantly to avoid lumps. Let the sauce simmer for about 5 minutes, thickening as it cooks. Season with oregano, basil, salt, and pepper.
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