Ingredients:

For the Alfredo Sauce:

1/2 cup (1 stick) unsalted butter
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
Salt and black pepper, to taste

For the Filling:

2 cups cooked chicken, diced or shredded
2 cups cooked broccoli florets
12 lasagna noodles, cooked according to package instructions and drained
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish, optional)

Directions:

1. In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Reduce the heat to low and stir in the heavy cream. Cook for a few minutes until it begins to thicken, but don’t let it boil.
3. Stir in the grated Parmesan cheese and shredded mozzarella cheese until the sauce is smooth and creamy. Season with salt and black pepper to taste. Remove from heat.
4. Preheat your oven to 350°F (175°C).
5. In a 9×13-inch (23×33 cm) baking dish, spread a small amount of the Alfredo sauce on the bottom to prevent sticking.
6. Place a layer of cooked lasagna noodles on top of the sauce.
7. Spread half of the cooked chicken and half of the cooked broccoli evenly over the noodles.
8. Pour a portion of the Alfredo sauce over the chicken and broccoli, spreading it out to cover them.
9. Sprinkle a layer of shredded mozzarella cheese and grated Parmesan cheese over the sauce.
10. Repeat the layers, starting with noodles, until you’ve used all your ingredients. Finish with a final layer of noodles and top it with the remaining Alfredo sauce and cheeses.
11. Cover the baking dish with aluminum foil and bake in the preheated oven for 30-35 minutes, or until the lasagna is hot and bubbly.
12. Remove the foil and bake for an additional 10-15 minutes until the top is golden and bubbly.
13. Let the Broccoli Chicken Alfredo Lasagna rest for a few minutes before serving. Garnish with chopped fresh parsley, if desired.