Step 1

Preheat the oven to 375F.

Step 2

Cook the lasagna noodles and chicken (as deired)

Step 3

In a 12-inch skillet on the stovetop, add olive oil, broccoli, onion, and garlic.

Step 4

Saute until onions are translucent, about 10 minutes.

Step 5

Add to a large mixing bowl with shredded chicken and mix.

Step 6

To the same skillet you used to cook the broccoli, add the butter and flour to make a roux.

Step 7

Pour the chicken broth in slowly and stir until thick.

Step 8

Add the milk 1/2 cup at a time, again stirring until thick.

Step 9

Add the Italian herbs and Parmesan cheese to the sauce and mix well.

Step 10

Pour the sauce over the chicken broccoli mixture and stir until well coated.

Step 11

Spray the 9x13 casserole dish with non-stick cooking spray.

Step 12

Lay the lasagna noodles on the bottom to fill the casserole dish.

Step 13

Add 1/3 of the broccoli chicken mixture on top of the noodles, covering as best as possible.

Step 14

Add 1/3 of the shredded mozzarella cheese on top of the chicken mixture.

Step 15

Repeat layers, changing direction of the noodles for each layer.

Step 16

End with shredded mozzarella on top.

Step 17

Spray a piece of tinfoil with non-stick spray and cover the lasagna completely with the tinfoil.

Step 18

Bake for 30 minutes covered.

Step 19

Remove tinfoil and bake an additional 10-15 minutes uncovered until cheese is golden brown and bubbling.

Step 20

Allow cooling for 10 minutes removed from heat before cutting and serving. This will ensure all the layers hold together.