Lasagna with mushrooms, chicken and broccoli
Difficulty level: easy
Servings 4 people
Ingredients
- 16 leaves lasagna
- 3 whites chicken
- 500 g mushrooms from Paris
- ½ broccoli
- 2 pods garlic
- 2 onions
- 3 branches thyme
- 200 g Parmesan grated
- 2 c. tbsp olive oil
- 30 cl of wine white
- 25 cl of cream fresh
- Salt
- Pepper
For the béchamel
- 80 g cornstarch
- 1 L of milk
- 40 g butter
Instructions
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Cut the chicken breasts into pieces then chop them in a blender.
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Remove the earthy part of the stems then rinse the mushrooms. Dry them then slice them finely. Wash, dry then cut the broccoli into small florets and mix them finely to obtain semolina. Peel and chop the onions. Chop the garlic cloves.
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In a casserole dish, brown the garlic and onions in a little oil. Add the chopped chicken and cook for a few minutes, stirring. Add the white wine and the chopped thyme. Add the sliced mushrooms. Add salt and pepper, mix well and simmer, covered, for about 20 minutes. Cream at the end of cooking.
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Prepare the béchamel: in a saucepan, dissolve the cornstarch in a base of cold milk then pour in the rest of the milk. Bring to a boil, stirring constantly with a whisk. When the béchamel thickens (after about 1 minute) add the butter and 150 g of grated Parmesan. Mix well.
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In a gratin dish (square or rectangular) pour a little mushroom sauce. Add in successive layers (renew until the ingredients are used up): the sheets of lasagna dough, the Parmesan béchamel, the broccoli semolina and the mushroom sauce. Finish with a layer of béchamel. Sprinkle with the remaining 50 g of Parmesan.
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Place in the oven for 20 minutes, covered, under parchment paper (or aluminum foil). At the end of cooking, remove the parchment paper and brown in the grill position for about 5 minutes.
© Annelyse Chardon for Interfel
