Ingredients :
9 lasagna noodles
4 boneless chicken breasts, cut into small cubes
12 oz. bag of frozen broccoli, thawed
8 oz. shredded mozzarella cheese
1 c. grated parmesan cheese
1 small onion chopped
2 cloves minced garlic
1/4 tsp. Plus 1 T. Salt
1 chicken broth
1 1/2 m full fat milk
1 tsp. dried basil
2 t. olive oil
5 T. Butter
5 t. Flour
Directions :
Salt and noodles should be added to a big saucepan of boiling water. Cook until tender for 7-8 minutes. To avoid sticking, drain, drain cold water, and set away.
Once the chicken is totally cooked, add the broccoli, onion, and garlic to the medium pan along with the hot oil. Cook until the onions are transparent. removing from the flames and designating. Melt the butter in a different pot and stir in the flour.
Cook for 1 minute, then whisk in the milk and chicken stock as the sauce starts to thicken. Cook the sauce until it completely covers the back of the spoon. Add basil, salt, Parmesan cheese, and 1/4 cup mozzarella cheese after removing from the fire.
Mix thoroughly after adding the chicken mixture to the sauce. Put them together by layering noodles, a thick layer of the sauce mixture, and a quarter of the remaining cheese in a lightly oiled 9 x 13-inch pan.
Then, drizzle any remaining sauce on top and top with the remaining cheese. Repeat for the second layer, ending with a layer of noodles. Bake for 30 minutes at 375 degrees, or until bubbling and golden brown.