Chicken and broccoli lasagna recipe

This simple student recipe makes a great alternative to the classic lasanga dish and it’s super easy to make.

It’s a great cheap recipe and a top one that you can use to avoid wasting left over food like cooked chicken and veg.

How to make chicken and broccoli lasagna:

1. Cook the chicken in the oven per pack instructions. Alternatively you can use ready cooked or leftover cooked chicken.
2. Whilst chicken is cooking, chop up broccoli into rough chunks.
3. Place broccoli in a small amount of water and boil in a saucepan until softened.
4. OPTIONAL: Take a large saucepan and boil lasagna sheets until soft. Be careful not to let the sheets stick together by only boiling them a few at a time, It does not take very long for them to boil. Pre-boiling the sheets isn’t always essential, check the pack instructions.
5. Once the chicken is cooked shred it by pulling it with a fork.
6. Dissolve the stock cube in 500ml of hot water in a pan
7. Add the chicken and broccoli to the stock and mix them. You could add some other veg here like sweetcorn if you like.
8. Now lay pasta sheets in a lasagna dish.
9. Top this with a half of the chicken and broccoli mix then more pasta sheets.
10. Repeat.
11. Finish with a final layer of white lasanga sauce and top with grated cheese.
12. Finally bake in the oven for 20 minutes at 180 degrees and serve up