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Chicken and Broccoli Lasagna with Creamy White Sauce

Chicken and Broccoli Lasagna with Creamy White Sauce

Hey there, foodies! Today, I’ve got a culinary masterpiece that’s sure to redefine your comfort food game: Chicken and Broccoli Lasagna with Creamy White Sauce. It’s a symphony of flavors and textures that will leave you craving more.

We’re starting with gluten-free lasagna noodles as our canvas. They’re the perfect backdrop for this gluten-conscious creation.

Now, let’s talk about the star of the show—tender, succulent chicken. It’s seasoned to perfection and layered generously throughout the lasagna, adding a hearty dose of protein.

But that’s not all; we’re throwing in some broccolini and mushrooms for a burst of earthy goodness. These veggies not only bring color to the dish but also provide a delightful contrast to the creamy white sauce.

Speaking of which, our velvety white sauce is a blend of cassava flour and half-and-half, resulting in a luscious, gluten-free alternative to the traditional roux. It’s a game-changer!

A drizzle of olive oil or avocado oil adds a touch of richness, while an Italian cheese blend crowns this masterpiece. And for those who like a little kick, a pinch of crushed red pepper is the finishing touch.

The result? A harmonious medley of flavors that’ll transport your taste buds to lasagna heaven It’s the kind of dish that brings the whole family together for a memorable meal.

So, roll up your sleeves and get ready to savor every bite of this Chicken and Broccoli Lasagna with Creamy White Sauce. Your taste buds will thank you!

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Chicken and Broccoli Lasagna with Creamy White Sauce

Prep Time: 10 minutes
Cook Time: 50 minutes
Courses: Dinner, Gluten Free, Lunch
Servings: 4 people
  • Gluten-free lasagna noodles
  • 2 cups cooked chicken, shredded or chopped
  • 2 cups broccolini, chopped
  • 1 1/2 cups mushrooms, sliced
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 3 tablespoons cassava flour
  • 2 cups half-and-half
  • Salt and pepper to taste
  • Olive oil or avocado oil for drizzling
  • 1 1/2 cups Italian cheese blend
  • Crushed red pepper (optional)



1. Preheat Oven:

  • Preheat your oven to 375°F (190°C).

2. Sauté Vegetables:

  • In a large pan, heat a drizzle of olive or avocado oil over medium heat.
  • Add shallots and garlic, and sauté until translucent.
  • Add broccolini and mushrooms to the pan and sauté until tender. If you want a little kick, add a touch of optional crushed red pepper. Season with salt and pepper.

3. Bechamel Sauce:

  • Heat a drizzle of olive or avocado oil in another pan over medium heat.
  • Add cassava flour to make a roux, stirring constantly for about 2 minutes to cook out the flour taste.
  • Gradually pour in the half-and-half, bringing the mixture to a boil.
  • Add a handful of Italian cheese blend, stirring until a creamy sauce forms. Taste and add salt as needed.

4. Assemble the Lasagna:

  • Drizzle a small amount of the creamy sauce on the bottom of a baking dish.
  • Lay down a layer of gluten-free lasagna noodles.
  • Add the cooked chicken to the broccolini and mushroom mixture, mixing well.
  • Spread the chicken and vegetable mixture over the noodles.
  • Pour more of the creamy sauce over the layer.
  • Sprinkle some Italian cheese blend on top.
  • Repeat these layers until all ingredients are used, finishing with a generous layer of cheese on top.

5. Bake:

  • Cover the dish with foil and bake for 25 minutes.
  • Remove foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden.

6. Serving Suggestion:

  • Serve hot, and maybe pair it with a glass of your favorite wine.

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