Broccoli Pesto Chicken Lasagna Lasagna. The ultimate comfort food. But often, it's loaded with calories and fat. Not this one! Broccoli Pesto Chicken Lasagna delivers all the flavor and satisfaction you expect from a great lasagna, but with a fraction of the syns. We've swapped out the heavy ingredients for lighter alternatives, without sacrificing any of the deliciousness. Think vibrant pesto, tender chicken, and a creamy (but light!) Alfredo-style sauce, all layered between tender pasta. It's the perfect dish for a cozy night in! About Time: Yields: 8-10 servings Prep time: 30 minutes Cook time: 40 minutes Go to the next page to get the Ingredients Ingredients: Broccoli Pesto: 2 cups broccoli florets (tops only) 1 ½ cups basil leaves Low-calorie cooking spray 2 garlic cloves Salt and pepper Reduced-fat Parmesan (optional, calculate syns) Alfredo-Style Sauce: Low-calorie cooking spray 2 tbsp flour 3-4 garlic cloves, minced Fat-free quark or quark/light cream cheese blend (calculate syns) Skim milk or unsweetened almond milk 1 ½ cups low-sodium chicken/vegetable broth 1 tsp dried basil Salt and pepper Lasagna: 2 ½ cups cooked shredded skinless chicken breast Reduced-fat mozzarella (calculate syns) or reduced-fat mozzarella/quark blend 1 ½ cups Broccoli Pesto No-boil lasagna noodles (check syns) Go to the next page to get the Instructions Instructions: Preheat oven to 375°F (190°C). Broccoli Pesto: Combine all pesto ingredients in a food processor. Blend until smooth, using minimal oil or low-calorie cooking spray. Season to taste. Set aside. Alfredo-Style Sauce: Spray a saucepan with low-calorie cooking spray. Sauté minced garlic until fragrant. Stir in flour. Gradually whisk in milk and broth. Add quark (and light cream cheese, if using), basil, salt, and pepper. Simmer until thickened. Set aside. Assemble: Spread a thin layer of Alfredo-style sauce in a 9x13 inch dish. Layer noodles, Alfredo-style sauce, pesto, chicken, reduced-fat Parmesan (if using), and mozzarella (and quark, if using). Repeat layers. Top with remaining noodles, sauce, and mozzarella. Bake: Bake uncovered for 20 minutes. Cover with foil and bake another 20 minutes, or until cheese is melted. Rest: Let stand 5-10 minutes before serving.

Broccoli Pesto Chicken Lasagna

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Broccoli Pesto Chicken Lasagna
Lasagna. The ultimate comfort food. But often, it’s loaded with calories and fat. Not this one! Broccoli Pesto Chicken Lasagna delivers all the flavor and satisfaction you expect from a great lasagna, but with a fraction of the syns. We’ve swapped out the heavy ingredients for lighter alternatives, without sacrificing any of the deliciousness. Think vibrant pesto, tender chicken, and a creamy (but light!) Alfredo-style sauce, all layered between tender pasta. It’s the perfect dish for a cozy night in!

About Time:

  • Yields: 8-10 servings
  • Prep time: 30 minutes
  • Cook time: 40 minutes

Ingredients:

  • Broccoli Pesto:
  • 2 cups broccoli florets (tops only)
  • 1 ½ cups basil leaves
  • Low-calorie cooking spray
  • 2 garlic cloves
  • Salt and pepper
  • Reduced-fat Parmesan (optional, calculate syns)
  • Alfredo-Style Sauce:
  • Low-calorie cooking spray
  • 2 tbsp flour
  • 3-4 garlic cloves, minced
  • Fat-free quark or quark/light cream cheese blend (calculate syns)
  • Skim milk or unsweetened almond milk
  • 1 ½ cups low-sodium chicken/vegetable broth
  • 1 tsp dried basil
  • Salt and pepper
  • Lasagna:
  • 2 ½ cups cooked shredded skinless chicken breast
  • Reduced-fat mozzarella  or reduced-fat mozzarella/quark blend
  • 1 ½ cups Broccoli Pesto
  • No-boil lasagna noodles

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Broccoli Pesto: Combine all pesto ingredients in a food processor. Blend until smooth, using minimal oil or low-calorie cooking spray. Season to taste. Set aside.
  3. Alfredo-Style Sauce: Spray a saucepan with low-calorie cooking spray. Sauté minced garlic until fragrant. Stir in flour.
  4. Gradually whisk in milk and broth. Add quark (and light cream cheese, if using), basil, salt, and pepper. Simmer until thickened. Set aside.
  5. Assemble: Spread a thin layer of Alfredo-style sauce in a 9×13 inch dish. Layer noodles, Alfredo-style sauce, pesto, chicken, reduced-fat Parmesan (if using), and mozzarella (and quark, if using). Repeat layers. Top with remaining noodles, sauce, and mozzarella.
  6. Bake: Bake uncovered for 20 minutes. Cover with foil and bake another 20 minutes, or until cheese is melted.
  7. Rest: Let stand 5-10 minutes before serving.