One-pan Chicken and Broccoli Lasagne

Tender lasagne sheets, shredded chicken, broccoli and a creamy, garlicky cheese sauce, all cooked in one pan. No layering required — the pasta cooks directly in the sauce, then mozzarella is melted under the grill.

Ingredients

Chicken:

• 2 tbsp olive oil
• 300 g boneless, skinless chicken breast, sliced horizontally into thinner steaks
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 60 ml water

Lasagne:

• 2 tbsp unsalted butter
• 1 small brown onion, diced
• 1 tbsp freshly minced garlic
• 1 leek, white part only, finely sliced
• 30 g plain (all-purpose) flour
• 625 ml chicken stock
• 375 ml thickened (whipping/heavy) cream
• 1 tbsp Italian mixed herbs
• 90 g broccoli florets, roughly chopped into 1 cm pieces
• 1 tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 250 g fresh lasagne sheets, cut into 10 cm squares
• 50 g freshly grated parmesan
• 150 g freshly grated mozzarella
• Fresh oregano or basil leaves, to serve (optional)

Method

1. Preheat the oven grill (broiler) to high.
2. Heat olive oil in a large, deep, heavy-based pan over medium heat. Sprinkle chicken with salt and pepper and cook for 5–6 minutes until just cooked. Remove and shred with two forks.
3. Use the water to deglaze the pan. Add butter, onion and garlic. Cook for 1–2 minutes.
4. Add the leek and cook for 3–4 minutes until softened.
5. Add the flour and cook for 1 minute. Pour in chicken stock and stir until combined.
6. Add the cream, Italian herbs, broccoli, salt and pepper. Bring to a simmer.
7. Add the lasagne squares, ensuring they are submerged. Reduce heat to low, cover and simmer for 6–7 minutes.
8. Remove lid and simmer uncovered for 4–6 minutes until pasta is almost cooked and liquid has reduced.
9. Add the shredded chicken and parmesan. Stir through carefully. Remove from heat and sprinkle over mozzarella.
10. Place under the grill for 3–5 minutes until golden brown.
11. Allow to stand for 5 minutes before serving.

Tips

• If using dry lasagne sheets, add an extra 125 ml of stock and cook for a few minutes longer.
• The dish can be assembled ahead and refrigerated for up to 24 hours before grilling.
• Freeze for up to 3 months. Thaw completely in the fridge before reheating.
• Stir often with tongs to prevent pasta sticking to the bottom of the pan.