Chicken and Broccoli Lasagna

Ingredients:

2 cups cooked, shredded chicken (from a rotisserie chicken or leftovers)

2 cups broccoli florets, chopped

1 jar (24 oz) marinara sauce

1 1/2 cups ricotta cheese

1 1/2 cups shredded mozzarella cheese

9 no-boil lasagna noodles

Salt and pepper, to taste

Instructions:

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.

In a large mixing bowl, combine the shredded chicken, chopped broccoli, and half of the marinara sauce. Mix well, and then season with salt and pepper to taste.

Spread a thin layer of the remaining marinara sauce onto the bottom of the prepared baking dish. Place three no-boil lasagna noodles on top of the sauce.

Spread 1/3 of the chicken and broccoli mixture evenly over the lasagna noodles. Top with 1/3 of the ricotta cheese, spreading it out in dollops. Sprinkle 1/3 of the shredded mozzarella cheese over the ricotta layer.

Repeat the layering process with the lasagna noodles, chicken and broccoli mixture, ricotta cheese, and mozzarella cheese two more times, ending with a layer of mozzarella cheese on top.

Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15 minutes, or until the cheese is melted and bubbly, and the noodles are cooked through.

Remove the lasagna from the oven and let it rest for 10 minutes before slicing and serving.