Creamy, hearty, and full of comforting flavor, this Weight Watchers–friendly Chicken and Broccoli Lasagna takes the classic Italian favorite and gives it a wholesome twist. Tender layers of shredded chicken, crisp-tender broccoli, and light ricotta are nestled between whole wheat lasagna noodles and blanketed in a velvety, lighter Alfredo-style sauce. Each bite is rich and satisfying, yet surprisingly light, with the perfect balance of creamy cheese and savory chicken flavor. The combination of golden, bubbly cheese on top and the fresh, earthy notes of broccoli makes this dish feel indulgent — without the heavy calories or guilt.

This lasagna is the perfect make-ahead comfort meal for busy weeknights or family dinners. It delivers restaurant-quality flavor in a nutritious, balanced way, offering high protein and vegetables all in one pan. The sauce, made with light cream cheese and low-fat milk, creates that classic creamy texture without excess fat. You can easily portion it out for meal prep, and it reheats beautifully — even the next day, the flavors meld together even more deliciously. One hearty serving feels like pure comfort food that fits perfectly within your Weight Watchers goals.

🍗 Ingredients

For the Lasagna:

• 9 whole wheat lasagna noodles (uncooked)

• 2 cups cooked, shredded chicken breast

• 2 cups fresh or frozen broccoli florets (chopped)

• 1 cup part-skim ricotta cheese

• 1½ cups part-skim mozzarella cheese, shredded

• ¼ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Salt and pepper, to taste

For the Light Alfredo Sauce:

• 1 tbsp light butter or margarine

• 2 tbsp all-purpose flour

• 1½ cups low-fat milk (1%)

• 2 oz light cream cheese

• 2 cloves garlic, minced

• ¼ tsp nutmeg (optional)

• Salt and pepper, to taste

👩‍🍳 Instructions

1. Preheat oven to 375°F (190°C). Lightly coat a 9×13-inch baking dish with nonstick spray.

2. Cook noodles and broccoli: Boil lasagna noodles according to package directions. In the last 2 minutes, add broccoli florets to the pot to soften slightly. Drain well.

3. Make the sauce: In a saucepan, melt butter over medium heat. Add garlic and flour, whisking for 1 minute. Gradually add milk and whisk until smooth and thickened. Stir in cream cheese until melted, then season with salt, pepper, and nutmeg.

4. Assemble: Spread a thin layer of sauce on the bottom of the baking dish. Layer noodles, ricotta, chicken, broccoli, sauce, and mozzarella. Repeat layers, finishing with noodles, sauce, and the remaining mozzarella and Parmesan on top.

5. Bake: Cover with foil and bake for 25 minutes. Uncover and bake an additional 10 minutes, until bubbly and golden. Let stand 10 minutes before slicing.

Weight Watchers Estimate:

• 1 serving (1/8 of pan) ≈ 6–8 points, depending on your ingredients and plan.

• Use fat-free ricotta and reduced-fat mozzarella to lower it to about 5 points per serving.