Chicken and Broccoli Lasagna

Preheat your oven to 350°F (180°C).

In a medium mixing bowl, combine the ricotta cheese, egg, and Parmesan cheese. Mix well and season with salt and pepper to taste.

In a 9x13-inch baking dish, spread a thin layer of marinara sauce on the bottom to prevent the noodles from sticking.

Place a layer of lasagna noodles on top of the sauce, covering the entire bottom of the dish. You may need to cut the noodles to fit them properly.

Spread half of the ricotta cheese mixture evenly over the noodles.

Evenly distribute half of the chicken and broccoli on top of the ricotta layer.

Sprinkle 1/3 of the mozzarella cheese over the chicken and broccoli layer.

Pour half of the remaining marinara sauce over the cheese.

Repeat the layers: lasagna noodles, remaining ricotta mixture, remaining chicken and broccoli, 1/3 of the mozzarella cheese, and the rest of the marinara sauce.

Finish with a final layer of lasagna noodles and top with the remaining mozzarella cheese.

Cover the dish with aluminum foil and bake for 30 minutes. After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

Remove from the oven and let the lasagna rest for about 10 minutes before cutting and serving.