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Chicken and Broccoli Alfredo Lasagna

My daughter says we “speed date” food because I love playing with ingredients and am constantly creating new recipes. My family becomes attached to certain recipes and wants me to make the same things over and over and over again. My daughter says that asking for spaghetti twice in one month is not asking for the same thing over and over again. 🙂 It feels like it to me though, especially since it isn’t just spaghetti they want at least twice a month, they also want tacos a couple of times a month, Teriyaki Chicken, and Pasta Alfredo, and …

I have come up with a way to compromise on my family’s desire for their favorite recipes and my need to create new ones: I use the ingredients from their favorite recipes in new ways. So  instead of making Pasta Alfredo with Vegetables, I used the ingredients to make Chicken and Broccoli Alfredo Lasagna. It was an all-around success; it had all the flavors they love and I got to feel like I was creating something new.

Alea's Chicken and Broccoli Alfredo Lasagna


  • 9 - 12 lasagna noodles (use gluten-free noodles to make this recipe gluten-free)
  • 2 1/2 cups cooked chicken, cut into bite size pieces
  • 5 cups broccoli florets
  • 1 cup mozzarella cheese
  • 3 - 4 cups Alfredo sauce (reserve 1/4 - 1/2 cup for the top)


  • 1/4 cup butter
  • 2 tablespoons cornstarch (or 4 tablespoons flour or GF flour)
  • 1 cup milk
  • 1 cup vegetable broth
  • 2 cups Mozzarella cheese (or 1 1/2 cups mozzarella and 1/2 cup parmesan)
  • 2 teaspoons garlic powder
  • 2 tablespoons fresh parsley ( or 1 tablespoon dried)
  • dash of pepper