8 no-bake lasagna noodles (See Notes)
4 cups pre-cooked or rotisserie chicken, shredded or chopped
4-5 cups fresh broccoli florets, chopped into small pieces
3 cups mozzarella cheese
1 cup ricotta cheese
1/2 tsp. dried basil
1/4 tsp. dried oregano
1 Tbsp. parsley
1/2 cup shredded parmesan cheese – divided
1 24 oz. jar of Alfredo sauce
Preheat oven to 350°F.
Spray a 9×9 baking dish with cooking spray.
In a bowl combine ricotta cheese, 1/4 cup shredded parmesan, egg, basil, oregano, and parsley. Stir well.
Spread a small amount of Alfredo sauce to cover the bottom of the dish.
Lay 4 lasagna noodles onto the bottom of the dish. You may have to break them in half and overlap them a bit.
On top of the lasagna noodles, layer on half of the chicken.
Then layer on half of the broccoli.
Pour half of the sauce over the top of everything. Make sure you get the edges and into the corners! If the noodles are not covered, they will not cook properly and will be dry.
Use half the ricotta mixture and place dollops over the sauce layer. No need to spread.
Top with half the mozzarella cheese and 1/4 cup shredded parmesan cheese.
Repeat with the remaining ingredients: noodles, chicken, broccoli, sauce, ricotta mixture, and remaining mozzarella.
Cover the dish with tented foil (spay the inside of foil with oil so it doesn’t stick to cheese) and bake at 350°F for 35-40 minutes.
Uncover and bake another 15-20 minutes until lasagna is bubbly and cheese is nice and melted. Optional: broil for 2-3 minutes to get the cheese bubbly.
Allow the dish to rest for 10-15 minute. Cut into squares and serve!