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This delicious chicken veggie lasagna wtih a homemade cheese sauce is the perfect addition to your dinner meal plan! It is simple to make and acts as a healthier alternative to regular lasagna.
- 2 cooked boneless skinless chicken breasts
- 1 box oven-ready lasagna noodles (or you can order regular noodles, but those tend to make our lasagna a little mushy)
- 2 bags frozen broccoli, cauliflower, and carrots (or whatever vegetables your family likes)
- 24 oz cottage cheese
- grated cheese
Gather all of the ingredients and make the cheese sauce. If you need to cook the noodles, begin that before starting the cheese sauce. After the cheese sauce and noodles have begun, cook the vegetables (we prefer the microwave).
After you gather the ingredients that you need for the lasagna, make the cheese sauce (I would double this recipe, depending on how much sauce you like).
- grated cheese (around 8 oz, but this is flexible)
Melt butter on medium temperature stove. Mix in the flour to create a very thick paste.
Add milk and stir constantly (do not walk away at all or it will burn on the bottom). Continue stirring and as the sauce thickens, add the bouillon.
Keep stirring until all lumps are out and sauce begins to boil. Continue stirring constantly while sauce boils for at least 1-2 minutes (be careful of splashes).
Putting it all together
In a 9×11 casserole dish, spread cheese sauce on the bottom. Then place a layer of lasagna noodles. On top, layer cottage cheese, chicken, and vegetables and add more cheese sauce. Repeat all layers a second time, then top with a layer of noodles and top with the rest of the cheese sauce grated cheese.
Bake in the oven according to the directions for your lasagna noodles.