Chicken lasagna

Ingredients for 4 servings:

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

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Cut the chicken breast fillet and cleaned mushrooms into strips. Wash the broccoli and divide it into small florets. Peel the tomatoes and roughly dice them. Finely chop the onions and garlic cloves. Heat the oil in a pan and sauté the garlic and onions. Add the meat and mushrooms and fry for 5 minutes, stirring occasionally. Add the broccoli and diced tomatoes, cover, and simmer over medium heat for 5 minutes. Season with salt and pepper. Make a roux from the butter, flour, and stock. Stir in the cream and melt the Gorgonzola in it. Pour some of the braising liquid into a baking dish and alternate layers of lasagna sheets, ragù, and sauce. Finish with pasta and spread the remaining sauce on top. Cook in a preheated oven at 200°C for about 30 minutes.