Recipe for a Broccoli-Chicken Lasagna

Ingredients

Chicken

• 300 g chicken
• 2 tbsp olive oil
• 1 pinch of salt
• 1 pinch of pepper

Sauce

• 60 ml water
• 2 tbsp butter
• 1 onion
• 1 pc. leek
• 3 pcs garlic
• 30 g flour
• 650 ml chicken broth (or vegetable broth)
• 250 ml heavy cream (whipped)
• 1 tbsp spices of your choice: e.g., Italian herb mix, oregano, thyme
• 300 g frozen broccoli
• 250 g lasagna sheets
• 1 pinch of salt
• 1 pinch of pepper
• 50 g Parmesan, grated
• 1 ball of mozzarella
• 150 g grated cheese

Preparation

1. Preheat the oven to 180° C (fan).

2. Heat olive oil in a pan and fry the chicken for about 5–6 minutes, until cooked through. Season with salt and pepper. Remove and let cool on a plate. Then shred with 2 forks.

3. For the sauce, add 60 ml of water to the pan and heat to loosen the browned bits.

4. Finely chop the onion, garlic and leek (white part only).

5. Whip the heavy cream in a separate bowl until stiff.

6. Roughly chop the broccoli. If it is frozen, let it thaw a little or warm it slightly in the microwave, then it will be easier to cut.

7. Pour the pan juices into a large pot and add the butter, onion, and garlic. Stir everything well and simmer for 1 to 2 minutes.

8. Add the leek and, stirring constantly, cook for another 3 to 4 minutes.

9. Now add the flour and simmer for 1 minute, stirring constantly. The flour should dissolve completely and leave no lumps.

10. Next add the chicken broth, the heavy cream, the broccoli and the herbs, as well as salt and pepper. Bring everything to a boil.

11. Then roughly break the lasagna sheets and add them to the pot. They should be completely covered with sauce so they can soften.

12. Reduce the heat and simmer for 5 to 6 minutes. Stir frequently to prevent the noodles from sticking to the bottom of the pot.

13. Everything should now be nicely thickened and the noodles cooked — otherwise simmer for another 4 minutes.

14. Finally, add the chicken to the pot and the grated Parmesan; mix everything well.

15. Put everything into an ovenproof dish, tear the mozzarella into pieces and place it on the lasagna, along with the grated cheese.

16. Bake the lasagna in the oven at 180° C (fan) for about 10 to 15 minutes until crispy. The cheese should be lightly browned.

17. Serve the lasagna with Parmesan, fresh basil or oregano.