Chicken lasagna

Ingredients for 5 servings:

• 750 g chicken breast fillet(s)
• 200 g mushrooms, fresh
• 750 g broccoli
• 750 g beefsteak tomatoes
• 2 onions
• 3 garlic cloves
• 2 tbsp oil
• salt and pepper
• 1 tbsp butter
• 1 tbsp flour
• 250 ml chicken broth
• 300 g cream
• 150g Gorgonzola
• 500 g lasagna sheet(s)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cut the chicken fillet and mushrooms into strips, wash the broccoli and divide into small florets, blanch the beefsteak tomatoes, peel and roughly dice them, and finely chop the onions and garlic. Heat the oil in a pan, fry the garlic and onions, add the meat and mushrooms, and fry for 5 minutes while stirring. Add the broccoli and diced tomatoes and simmer everything over medium heat with the lid closed for 5 minutes. Season the ragout with salt and pepper. For the sauce, make a roux from the butter and flour, deglaze with the broth and cream, stirring continuously. Melt the Gorgonzola in the sauce and season with salt. First, pour some of the braising liquid into a casserole dish, then alternately fill with the lasagna sheets, ragout, and sauce, and finish with the sauce. Bake at 200°C for 30 minutes.