High-Protein Chicken And Broccoli Lasagna Recipe

Fusion cuisine

High-Protein Chicken and Broccoli Lasagna recipe

About this recipe

This hearty and protein-packed chicken and broccoli lasagna is perfect for dinner. Layers of tender chicken, fresh vegetables, and creamy cheeses make this dish both nutritious and satisfying.

Ingredients

  • 100 g Broccoli Florets
  • 1 ltr Bertolli Extra Virgin Olive Oil
  • 200 g Orange Carrot (Gajar)
  • 100 g Sambar Onion Peeled
  • 100 g Garlic - Single Clove
  • 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
  • 100 g D'Lecta Parmesan Extra Hard Cheese Block
  • 1 pack (500 g) Milky Mist Shredded Mozzarella Pizza Cheese
  • 150 g Mooz Cream Cheese
  • 250 g Small-Purple Brinjal (Baingan)
  • 400 g Agapi Protein Greek Yogurt (Natural)
  • 500 g Chicken Thigh Boneless
  • - Chicken Breast
  • 500 g Chicken Whole
  • 250 g Chicken Bacon
  • 400 g Chicken Tenders

Instructions

  1. 1. Preheat your oven to 375°F (190°C).
  2. 2. Heat 2 tablespoons of olive oil in a 10-inch skillet over medium heat. Add 2 diced carrots, 1 chopped onion, and 2 minced garlic cloves. Cook until lightly browned, about 5 minutes.
  3. 3. Reduce the heat to low, stir in 1/4 cup water, cover, and simmer for 15 minutes until the vegetables are very tender.
  4. 4. In a separate saucepan, heat 8 ounces of cream cheese and 2 cups of chopped broccoli over medium heat until the broccoli is tender.
  5. 5. In a mixing bowl, combine 1 cup ricotta cheese, 1 cup of Greek yogurt, 1 1/2 cups shredded cooked chicken, and 2 tablespoons grated Parmesan cheese.
  6. 6. Cook 2 brinjal according to package instructions. Drain and set aside.
  7. 7. In a 9x13-inch baking dish, spread a thin layer of the broccoli and cream cheese mixture. Layer 4 brinjal, followed by half of the chicken mixture, and a sprinkle of 1 cup shredded mozzarella cheese. Repeat the layers, finishing with a layer of brinjal and the remaining mozzarella cheese.
  8. 8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
  9. 9. Let the lasagna cool for 10 minutes before slicing and serving.