Chicken and Broccoli Lasagna


Chicken and Broccoli Lasagna


°500 g button mushrooms

°½ head of broccoli

°3 chicken breasts (about 450g)

°3 sprigs of thyme

°16 sheets of lasagna noodles

°200 g grated parmesan

°2 tbsp olive oil

°30 cl of dry white wine

°25 cl liquid cream

°2 onions

°2 cloves of garlic

°Salt and pepper

+For the bechamel

°80g cornstarch

°1 liter of milk

°40g butter


Cut the chicken breasts into pieces then chop them with an electric mincer.

Remove the earthy part of the feet then rinse the mushrooms. Dry them and then chop them finely.

Wash, dry then cut the broccoli into small bouquets to mix them finely (to obtain a semolina).

Peel and chop the onions. Chop the garlic cloves. In a saucepan, sauté the garlic and onions in a little oil.

Add the ground chicken and cook for a few minutes, stirring. Add the white wine and the thyme leaves.

Add the sliced ​​mushrooms. Season with salt and pepper, mix well and leave to simmer, covered, for about 20 minutes. Cream at the end of cooking.

Prepare the béchamel: in a saucepan, dissolve the cornstarch in a stock of cold milk then pour in the rest of the milk. Bring to a boil, whisking constantly. When the béchamel thickens (after about 1 min) add the butter and 150 g of grated parmesan. Mix well.

In a gratin dish (square or rectangular) pour a little mushroom sauce. Add in successive layers (to be repeated until all the ingredients are used up): the lasagna sheets, the parmesan bechamel sauce, the broccoli semolina and the mushroom sauce. Finish with a layer of béchamel. Finish with a layer of béchamel. Sprinkle with the remaining 50 g of parmesan then bake for 20 minutes, covered, under parchment paper (or aluminum foil

the end of cooking, remove the parchment paper and brown on the grill for about 5 minutes.


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