• Skip to main content
  • Skip to primary sidebar

Everyday Homemade

menu icon
go to homepage
  • About
  • All Sourdough Recipes
  • Sourdough Bread
  • Sourdough Discard
  • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • All Sourdough Recipes
    • Sourdough Bread
    • Sourdough Discard
    • Sourdough eBooks
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Main Dishes

    Updated: Jan 18, 2024 · Published: Sep 27, 2022 by Ashley Petrie, RDN, LDN · This post may contain affiliate links · 4 Comments

    Creamy Chicken and Broccoli Lasagna

    Jump to Recipe Print Recipe

    This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner project or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.

    Chicken and broccoli lasagna in a clear glass baking dish. A piece of lasagna has been removed and is on a small white plate to the left of the baking dish.

    Chicken and broccoli alfredo turned into a rich and creamy homemade lasagna? Yes, please!

    Homemade pasta noodles come together with tender chicken, fresh broccoli, and a creamy, lightened-up alfredo sauce to make this deliciously flavorful chicken and broccoli lasagna recipe.

    From start to finish, you can have this impressive, scratch-made chicken broccoli alfredo lasagna ready in just about 2 hours. Better yet, this recipe is make-ahead friendly. Just prepare all of the layers ahead of time and assemble the lasagna when ready to bake.

    You and your family will love digging into this cozy comfort food dinner on a chilly fall or winter evening.

    Disclaimer: Some links throughout this post are affiliate links. As an Amazon Associate, I earn from qualifying purchases. You can learn more by visiting my Affiliate Disclosure Page.

    Table of Contents -
    Why You'll Love This Recipe
    Ingredient Notes
    Substitutions and Variations
    How to Make Chicken and Broccoli Lasagna
    Tips for Success
    What to Serve with Chicken and Broccoli Lasagna
    Storage and Reheating
    Frequently Asked Questions
    Let's Connect!
    More Italian-Inspired Recipes
    📖 Recipe
    Chicken and Broccoli Lasagna

    Why You'll Love This Recipe

    • Scratch-Made- Nothing is more satisfying and delicious than a meal made entirely from scratch. Fresh pasta, creamy homemade alfredo sauce, and tender broccoli come together to make this dish extra special.
    • Lightened-Up- Alfredo sauce is typically made using heavy cream. I wanted this chicken broccoli lasagna to feel a little lighter so I made the sauce using chicken broth and 1% milk instead.
    • Make-Ahead Friendly- Planning to make this recipe for a weeknight meal or for a dinner party? Each part of this dish can be made up to 2 days ahead of time. Make the pasta dough, the alfredo sauce, and the broccoli-chicken mixture a few days ahead of time and store in the refrigerator until you're ready to assemble and bake.

    Ingredient Notes

    Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.

    • Fresh Lasagna Noodles- Homemade pasta immediately elevates a dish in a way that not many other ingredients do. The best part about using fresh pasta is that there's no need to cook it before baking. Make the pasta dough up to 2 days ahead of time and store it in the refrigerator until ready to assemble.
    • Shredded Chicken- I like to use roasted split chicken breasts for this recipe. Typically, I'll make chicken for dinner the night before and then use the leftover cooked chicken to make this chicken and broccoli lasagne the next day. You can also use rotisserie chicken, poached chicken breast, or leftovers from a whole roasted chicken.
    • Broccoli- For the best flavor and texture, fresh broccoli is a must, in my opinion. Sautéing it first with garlic ensures it tastes delicious and cooks through in the oven.
    • Roux- Since we're not using heavy cream, a roux is used to help thicken the lightened-up alfredo sauce. I add garlic to the roux to add even more flavor to this lasagna. You want to cook the roux until the flour begins to turn golden brown.
    • Milk- I like to use 1% milk.
    • Chicken Broth- Instead of using all dairy, I like to use some chicken broth to help lighten up the alfredo sauce.
    • Parmesan Cheese- An important ingredient in alfredo sauce is grated parmesan cheese. It adds flavor and helps thicken the sauce. Freshly grated cheese is always best.
    • Mozzarella Cheese- Use low-moisture, part-skim mozzarella cheese that you grate yourself for best results. You'll need 8 ounces or approximately 2 ½ cups mozzarella cheese.
    The ingredients to make chicken and broccoli lasagna. The ingredients are labeled with text stating what each one is. They include chicken broth, milk, olive oil, mozzarella, broccoli, garlic, shredded chicken, butter, flour, eggs, and parmesan.

    Substitutions and Variations

    Here are a few ways you can customize this creamy chicken and broccoli lasagna to fit your diet and taste preferences.

    Substitutions

    • Lasagna Noodles- Don't have time to make fresh pasta? No worries! Use oven-ready (no boil) lasagna noodles or traditional lasagna noodles that you cook before assembling.
    • Broccoli- Try zucchini, cauliflower, spinach, or kale in place of the broccoli. You can also use frozen broccoli instead of fresh if preferred. I still recommend cooking the frozen broccoli with garlic and olive oil for the best flavor and texture.
    • Chicken- Ground chicken or turkey can be swapped for shredded chicken. Try using white beans, chickpeas, tofu, or artichoke hearts for a vegetarian version.
    • 1% Milk- If you don't mind a little extra fat, heavy cream is traditional in alfredo sauce. Otherwise, swap the 1% milk for skim milk, half and half, dairy-free milk, or additional chicken broth.
    • Chicken Broth- Use vegetable broth for a vegetarian-friendly version of this recipe. Alternatively, you can use more milk or cream in place of the chicken broth for an extra creamy sauce.
    • Mozzarella Cheese- Try provolone cheese, ricotta cheese, or white cheddar cheese in place of the mozzarella.
    • Parmesan Cheese- Asiago cheese or pecorino romano cheese can be swapped for parmesan cheese.
    Two pieces of chicken and broccoli lasagna garnished with fresh parsley on a small white plate.

    Variations

    • Vegetarian- Replace the chicken with white beans, tofu, or artichoke hearts and swap out the chicken broth for vegetable broth.
    • Gluten-Free- Use your favorite gluten-free lasagna noodles such as these Jovial Gluten-Free Lasagna Noodles. For the roux, replace the all-purpose flour with an all-purpose or one-to-one gluten-free flour. And don't forget to double check all ingredient labels to ensure each ingredient is gluten-free.
    • Bacon- Cook up some bacon, crumble it, and mix it in with the broccoli-chicken mixture. Even better, make the roux using bacon fat instead of butter. Yum!
    • Fresh Herbs- Try adding fresh chopped parsley, basil, and oregano to the broccoli-chicken mixture for a boost of fresh flavor.
    • Spicy- Add red pepper flakes to the broccoli-chicken mixture or sprinkle some in between each layer.

    How to Make Chicken and Broccoli Lasagna

    Here is how to make this lightened-up chicken and broccoli lasagna.

    Make the Pasta Dough

    Step 1: Create the flour nest. Preheat the oven to 375°F. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.

    Step 2: Make the pasta dough. Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.

    Step 3: Knead the pasta dough. Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.

    A grid showing the steps to make the fresh pasta dough. The first image is a flour well with raw eggs inside the center. The second image shows a thick batter in the middle of the well. The next step shows a thicker pasta dough with some raw flour still around it. The final picture shows a smooth dough ball.

    Make the Broccoli-Chicken Mixture

    Step 1: Cook the broccoli. Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.

    Chopped fresh broccoli and garlic being sautéed in a stainless steel skillet.
    Cooked broccoli and garlic in a small glass bowl with shredded cooked chicken.

    Make the Alfredo Sauce

    Step 1: Make the roux. Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.

    A browning roux being whisked in a stainless steel skillet.

    Step 2: Thicken the sauce. Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.

    Step 3: Whisk in the parmesan cheese. Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.

    Parmesan cheese sitting on top of a creamy alfredo sauce before being whisked in.

    Make the Lasagna Noodles

    Step 1: Roll out the pasta dough. Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.

    Fresh pasta dough dusted with flour and cut into 6 equal pieces on a piece of plastic wrap.
    • If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
    • If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.

    Make the Lasagna

    Step 1: Assemble the lasagna. Spread ½ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom (see image below). Then, add ½ of the broccoli-chicken mixture on top of the noodles, followed by ⅓ of the shredded mozzarella cheese. Top with ⅓ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and the remaining cheese.

    A layer of fresh lasagna noodles on top of alfredo sauce in a clear glass baking dish.
    Broccoli, chicken, and shredded mozzarella cheese on top of fresh lasagna noodles in a casserole dish.

    Step 2: Bake the lasagna. Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.

    Chicken and broccoli lasagna assembled in a clear glass baking dish before being baked.

    Tips for Success

    • Make ahead. I love this recipe because of how easy it is to make all of the components ahead of time. The pasta dough, the alfredo sauce, and the broccoli-chicken mixture can be prepared up to 2 days ahead of time and stored in the refrigerator until you're ready to assemble the lasagna.
    • Use freshly grated cheese. Grating your own cheese from the block is essential for the freshest flavor and the creamiest texture. Often, pre-shredded cheese is coated in anti-caking agents, which prevents the cheese from melting as well as freshly shredded cheese does.
    • Let the pasta dough rest. It's important to allow the pasta dough to rest for at least 30 minutes after you finish kneading it. Resting the dough gives the flour time to fully hydrate and the gluten time to relax. If you make the pasta dough first, it should be well-rested by the time you finish preparing the other layers.

    What to Serve with Chicken and Broccoli Lasagna

    • Garlic Bread or Breadsticks
    • Bruschetta
    • Sautéed or Steamed Vegetables
    • Roasted Vegetables (such as these Crispy Roasted Brussel Sprouts, Oven-Roasted Carrots and Green Beans, or 10-Minute Air Fryer Roasted Cherry Tomatoes)
    • Stuffed Portobello Mushrooms
    • Caesar Salad, Wedge Salad, or Garden Salad
    • Antipasto
    • Meatballs in Tomato Sauce
    A clear glass baking dish filled with chicken and broccoli lasagna cut into 8 pieces. One of the pieces has been removed.

    Storage and Reheating

    How to Store

    • Refrigerator- Cover leftover chicken and broccoli alfredo lasagna tightly with plastic wrap or store in an airtight container and keep in the refrigerator for 3-5 days.
    • Freezer- Wrap individual pieces of cooled lasagna tightly in plastic wrap, then wrap them again in aluminum foil. Store the wrapped pieces of lasagna in a freezer-safe bag in the freezer for up to 3 months.

    How to Reheat

    If reheating frozen lasagna, it's best to allow it to defrost overnight in the refrigerator. Then, allow the lasagna to come to room temperature for about 30 minutes before reheating.

    • Oven or Toaster Oven- Preheat the oven to 350°F or the toaster oven to 325°F and place the leftover lasagna in a baking dish. Cover the baking dish with aluminum foil and reheat the lasagna for approximately 30 minutes or until heated through. If the lasagna seems dry before reheating, sprinkle a few teaspoons of water over it.
    • Microwave- Place an individual slice of lasagna on a microwave-safe plate and cover with a damp paper towel. Reheat on half-power for 2 minutes. Then, heat on high in 30-second intervals until fully warmed through.
    • Air Fryer- Preheat the air fryer to 375°F. Place a slice of lasagna on a piece of aluminum foil inside of the air fryer basket and cover with another piece of aluminum foil. Reheat for 5-10 minutes or until the lasagna is warmed through.
    Two pieces of chicken broccoli alfredo lasagna on a small white plate.

    Frequently Asked Questions

    Is broccoli chicken lasagna healthy?

    In this version, I've lightened up the alfredo sauce by using chicken broth and 1% milk instead of heavy cream. The best part about this chicken and broccoli lasagna is that it's a complete and balanced meal all on its own.

    How many layers should be in a lasagna?

    Lasagna is typically three or four layers of pasta. For this chicken and broccoli lasagna, I used three layers of noodles with two layers of broccoli and chicken in between. As long as you use the correct size pan, you can really make lasagna using as many layers as you'd like.

    Should I boil the lasagna noodles before baking?

    Since we're using fresh pasta in this recipe, there's no need to boil the pasta before adding it to the lasagna. The pasta will cook up perfectly as it bakes in the oven. If you opt for traditional, dry lasagna noodles, you will need to boil them before assembling the lasagna.

    Do I bake lasagna covered or uncovered?

    This chicken and broccoli lasagna should be baked covered for the first 30 minutes. Then, uncover the lasagna and bake for an additional 15 minutes to allow the cheese on top to get crispy and golden brown.

    Can I put this lasagna together and bake it the next day?

    Yes, you can assemble the lasagna up to 24 hours ahead of time and keep it in the refrigerator until ready to bake. If using fresh pasta noodles, boiling them before assembling for storage is necessary to prevent them from turning mushy. When baking straight from the refrigerator, you'll need to bake the lasagna for an additional 15 minutes.

    Let's Connect!

    Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].

    More Italian-Inspired Recipes

    • A plate of fettuccine pasta coated with roasted garlic alfredo sauce.
      Roasted Garlic Alfredo Sauce
    • A bowl of Dutch oven meatballs in tomato sauce with pasta.
      Dutch Oven Meatballs in Tomato Sauce
    • A plate of linguine bolognese garnished with fresh parsley and grated parmesan cheese.
      Linguine Bolognese

    📖 Recipe

    A baking dish filled with chicken and broccoli lasagna. One piece of lasagna is sitting on a small white plate to the left of the baking dish.
    Print Pin SaveSaved!
    5 from 2 votes

    Chicken and Broccoli Lasagna

    This Creamy Chicken and Broccoli Lasagna is made entirely from scratch with fresh lasagna noodles, a lightened-up homemade alfredo sauce, and plenty of tender chicken and broccoli. Packed with flavor, this hearty homestyle meal is perfect for a fun weekend dinner or even for a holiday party. Pair it with some garlic bread or a side salad for the ultimate comfort food meal.
    Course Main Course
    Cuisine American, Italian
    Prep Time 30 minutes minutes
    Cook Time 1 hour hour 5 minutes minutes
    Rest Time 20 minutes minutes
    Total Time 1 hour hour 55 minutes minutes
    Servings 8 servings
    Calories 459kcal
    Author Ashley Petrie, RDN, LDN

    Equipment

    • 9"x13" baking dish
    • Cheese grater optional
    • Pasta machine optional

    Ingredients

    For the Pasta

    • 2 cups (240 grams) all-purpose flour
    • 3 large eggs
    • 1 egg yolk
    • ½ tablespoon olive oil
    • ½ teaspoon kosher salt

    For the Broccoli-Chicken Mixture

    • 1 tablespoon olive oil
    • 3 cups broccoli chopped
    • 3 cloves garlic minced
    • ¼ teaspoon kosher salt
    • 2 cups shredded cooked chicken

    For the Alfredo Sauce

    • 4 tablespoons unsalted butter
    • 4 tablespoons all-purpose flour
    • 2 cloves garlic minced
    • 1 ½ cups chicken broth
    • 1 ½ cups 1% milk
    • ¼ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • ⅛ teaspoon nutmeg
    • 1 cup parmesan cheese grated

    For the Lasagna

    • 8 ounces (about 2 ½ cups) mozzarella cheese shredded

    Instructions

    For the Pasta

    • Preheat the oven to 375°F. Make a mound with the flour in a large mixing bowl or on a clean work surface. Then, using a cup or your hands, create a nest in the center of the flour. Add the eggs, egg yolk, olive oil, and kosher salt to the center of the nest.
      2 cups (240 grams) all-purpose flour, 3 large eggs, 1 egg yolk, ½ tablespoon olive oil, ½ teaspoon kosher salt
    • Using a fork, gently whisk the eggs together in the center of the well, keeping the flour walls intact as best you can. Continue whisking, slowly incorporating some of the flour into the egg mixture, until a thick batter begins to form. At this point, you can use your hands to incorporate the remaining flour.
    • Knead the dough for approximately 10 minutes or until a smooth and elastic dough ball forms. The dough will be very sticky at first, then it will feel very dry and shaggy. It might not feel like it will come together, but after kneading, all of the flour will be incorporated into a cohesive dough. Wrap the pasta dough tightly in plastic wrap and allow it to rest for 30 minutes at room temperature while you make the rest of the lasagna.

    For the Broccoli-Chicken Mixture

    • Heat olive oil over medium-low heat in a large skillet. Add the broccoli, garlic, and kosher salt to the skillet and cook the broccoli until just beginning to soften and brown, about 3-5 minutes. Scrape the broccoli into a mixing bowl and add the shredded chicken. Stir to combine and set aside.
      1 tablespoon olive oil, 3 cups broccoli, 3 cloves garlic, ¼ teaspoon kosher salt, 2 cups shredded cooked chicken

    For the Alfredo Sauce

    • Melt the butter over medium-low heat in the same skillet you used to cook the broccoli. Once melted, add the flour and garlic and whisk together to combine. Cook the roux, whisking continuously, until golden brown and fragrant, about 5 minutes.
      4 tablespoons unsalted butter, 4 tablespoons all-purpose flour, 2 cloves garlic
    • Slowly pour in the chicken broth, whisking continuously to prevent lumps. Once the chicken broth has thickened slightly, whisk in the milk. Add the kosher salt, black pepper, and nutmeg, and bring the sauce to a gentle simmer. Allow the sauce to simmer until thickened, about 5 minutes.
      1 ½ cups chicken broth, 1 ½ cups 1% milk, ¼ teaspoon kosher salt, ¼ teaspoon black pepper, ⅛ teaspoon nutmeg
    • Remove the sauce from the heat and stir in the parmesan cheese until melted. Set aside.
      1 cup parmesan cheese

    For the Lasagna

    • Dust the pasta dough lightly with flour and cut into 6 equal parts. Working with one piece at a time, roll the pasta into lasagna sheets using either a pasta machine or a rolling pin. Each piece of pasta dough will yield two lasagna noodles. Keep the rest of the dough covered with plastic wrap to prevent it from drying out. I like to roll my lasagna noodles out as I'm assembling the lasagna.
    • If Using a Pasta Machine: Run each piece of pasta dough through the widest setting (usually zero [0]) four times, folding the dough into thirds (like a letter) before each pass-through. Then, run the dough through subsequently smaller settings until you reach setting number five (5). You should be able to just see the outline of your hand if you hold it under the sheet of pasta. Keep dusting the dough lightly with flour as needed to prevent sticking. Cut each sheet in half to make two lasagna noodles.
    • If Using a Rolling Pin: Lightly dust a work surface with flour and roll each piece of pasta dough out into an approximately 3-inch wide by 20-inch long rectangle. The sheet of pasta should be thin enough to just see the outline of your hand if you hold it underneath it. Cut each sheet in half to make two lasagna noodles.
    • Spread ½ cup of alfredo sauce on the bottom of a 9-inch by 13-inch baking dish. Add a layer of lasagna noodles, overlapping them slightly. I usually do three noodles down the length of the pan, then one noodle across the bottom. Then, add ½ of the broccoli-chicken mixture on top of the noodles, followed by ⅓ of the shredded mozzarella cheese. Top with ⅓ of the remaining alfredo sauce. Repeat the layers once more. Then, add a final layer of lasagna noodles, which should be topped with the remaining alfredo sauce and mozzarella cheese.
      8 ounces (about 2 ½ cups) mozzarella cheese
    • Cover the baking dish with aluminum foil and bake at 375°F for 30 minutes. Remove the foil and bake uncovered for an additional 15 minutes or until the cheese on top is bubbly and golden brown. Allow the lasagna to rest for approximately 20 minutes before serving.

    Notes

    • Storage: Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 3 months.

    Nutrition

    Serving: 1servings | Calories: 459kcal | Carbohydrates: 36g | Protein: 30g | Fat: 21g | Saturated Fat: 10.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 169mg | Sodium: 764mg | Potassium: 423mg | Fiber: 2g | Sugar: 4g | Vitamin C: 31mg | Calcium: 407mg | Iron: 2.7mg
    Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.

    More Main Dishes

    • A sourdough turkey sandwich cut in half on a plate.
      Turkey Sandwich on Sourdough Bread
    • A BLT sandwich on sourdough bread cut in half on a plate.
      Sourdough BLT Sandwich
    • Sourdough pan pizza with pepperoni cut into four pieces in a cast iron skillet.
      Cast Iron Sourdough Pan Pizza (Deep Dish-Style)
    • Pieces of sourdough calzone on a sheet of parchment paper next to a small bowl of marinara dipping sauce.
      Sourdough Calzone (Pepperoni & Cheese)

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Paul Petrie says

      September 29, 2022 at 3:31 pm

      5 stars
      Tried this recipe today and OMG, absolutely delicious!!! Plus a guys perfect meal all in one.

      Reply
      • Ashley Petrie says

        September 29, 2022 at 3:34 pm

        Thank you so much! 🙂

        Reply
    2. James Avdelis says

      October 26, 2022 at 8:58 am

      5 stars
      Can you use regular store-bought lasagne noodles for this recipe?

      Reply
      • Ashley Petrie says

        October 26, 2022 at 10:09 am

        Hi James! You can absolutely use store-bought noodles in this recipe. Both the "no boil" noodles and traditional noodles that you boil prior to assembling the lasagna will work. Hope that helps! 🙂

        Reply

    Primary Sidebar

    Ashley sitting outside smiling at the camera.

    Hi, I'm Ashley!

    Welcome to Everyday Homemade, where I share fun and easy sourdough recipes, creative ways to use discard, and homemade meals that pair perfectly with fresh-baked sourdough bread.

    More about me

    Subscribe for new sourdough recipes every Saturday!

    Trending Recipes

    • Sourdough discard pizza dough stretched out on a pizza peel.
      Sourdough Discard Pizza Dough (No Yeast)
    • Sourdough discard brownies in an aluminum baking pan.
      Sourdough Discard Brownies
    • A stack of five sourdough granola bars with more bars out of focus in the background.
      Sourdough Granola Bars (Peanut Butter Chocolate Chip)
    • A plate of sourdough soft pretzels with honey mustard dipping sauce.
      Sourdough Soft Pretzels (or Pretzel Bites)

    Sourdough Recipes

    • Several sourdough chocolate chip cookies on a piece of wrinkled parchment paper on a wooden cutting board.
      Sourdough Chocolate Chip Cookies (No Chill)
    • A metal spatula lifting sourdough discard cheese crackers off of a parchment-lined baking sheet.
      Sourdough Discard Cheese Crackers
    • Three nests of homemade sourdough pasta noodles on a flour-dusted baking sheet.
      How to Make Sourdough Pasta
    • A pile of sourdough discard tortillas on a white cloth.
      Sourdough Discard Tortillas (5 Ingredients!)
    ALL RECIPES

    Footer

    ↑ back to top

    Legal

    • Privacy Policy
    • Terms & Conditions
    • Affiliate Disclosure

    Newsletter

    • Sign Up! for emails and updates

    About

    • About
    • Contact
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 Everyday Homemade

    • Facebook
    • Pinterest
    • Email
    • Print