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Chicken broccoli lasagne


Chicken broccoli lasagne



• 500 g mushrooms


• ½ head broccoli



• 3 chicken breasts (approx. 450 g)


• 3 branches thyme


• 200 g grated parmesan



• 2 tablespoons olive oil


• 30 cl dry white wine



• 25 cl liquid cream


• 2 onions


• 2 cloves of garlic



• Salt and pepper


+For the bechamel sauce


• 80 g corn starch


• 1 liter milk



• 40g butter


Recipe Steps


Cut the chicken breasts into pieces and then mince them with an electric chopper.


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


Wash broccoli, dry and cut into small florets to mix finely (to obtain a semolina). Peel and chop


onions.Chop the garlic cloves. In a pot, fry the garlic and onion in a little oil.


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


Add the sliced ​​mushrooms.Season with salt and pepper, mix well and simmer covered for about 20 minutes.


Cream at the end of cooking.


Prepare the béchamel sauce: In a saucepan, dissolve the cornstarch in a cold milk broth and pour in the


remaining milk. Bring to a boil, stirring constantly. When the bechamel sauce thickens (after about 1 minute), add


the butter and 150 g grated Parmesan.Mix well.


Pour some mushroom sauce into a baking dish (square or rectangular). Gradually layer (repeat until all


ingredients are used up): the lasagna sheets, the Parmesan béchamel 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 Parmesan and bake covered under baking paper (or aluminum foil) for 20 minutes.


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


Have fun!

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