Broccoli & Chicken Alfredo Lasagna

4 cups broccoli florets (1 large crown of broccoli)

1/4 cup goat cheese

4 ounces cream cheese

Parmesan cheese

Juice of 1 lemon

1/2 cup chicken stock

1/2 cup milk

1 pint heavy cream

1 stick of butter

1/2 teaspoon garlic powder

1/4 teaspoon nutmeg

1 pound lasagna pasta

Rotisserie chicken, meat removed and shredded

1 cup mozzarella cheese

1-2 cups ricotta cheese

1 egg

1 tablespoon fresh parsley and basil (reserve some for garnish)

Salt and pepper, to taste

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First, make your broccoli puree. Add the broccoli florets to a pot of boiling, salted water and cook until tender. Drain, then add to a blender along with the goat cheese, cream cheese, 2 tablespoons parmesan cheese, the juice of 1 lemon, and 1/4 cup chicken stock and milk. Blend until smooth, then taste and season. Set aside.
Next, make your alfredo sauce. Add the heavy cream and butter to a small pot and cook on medium to low heat until the butter has melted. Turn off the heat then add the garlic powder, nutmeg, 1/2 teaspoon salt and pepper, and 2 cups of parmesan cheese. Set aside.
Combine the ricotta cheese, egg, and herbs to a bowl and mix. Season with salt and pepper. Set aside.
Cook your pasta according to package instructions.
To assemble, take out a 13x9 baking dish and spoon in about 1/4 cup of the alfredo sauce to the bottom of the dish. Layer your pasta down, followed by 1/2 cup or so of your broccoli puree and alfredo sauce. Then, sprinkle the chicken on top and add 1/2 cup of mozzarella cheese plus 5-6 spoonfuls of the ricotta. Repeat each layer until all ingredients are used up. Finish the last layer with the broccoli/alfredo sauce topped with the mozzarella cheese. Bake on 350, covered, for 30 minutes, the crank the heat up to 400 and cook uncovered for 15 minutes, or until the top is golden brown.
Garnish with fresh herbs and enjoy!

Make sure to let the lasagna rest for 10-15 minutes before slicing.