Chicken and Broccoli Lasagna

Ingredients for 4

• 500 g of button mushrooms
• ½ head of broccoli 
• 3 chicken breasts (about 450 g)
• 3 sprigs of thyme
• 16 sheets of lasagna dough
• 200 g grated parmesan cheese
• 2 tablespoons of olive oil
• 30 cl of dry white wine
• 25 cl of liquid cream
• 2 onions 
• 2 cloves of garlic 
• salt and pepper

For the béchamel sauce

• 80 g of cornstarch
• 1 l of milk
• 40 g of butter

The steps of the recipe

1. Cut the chicken breasts into pieces and chop them in an electric chopper.
2. Remove the earthy part of the feet and rinse the mushrooms. Dry and finely chop them.
3. Wash and dry the broccoli, then cut it into small florets and blend them finely (to obtain semolina).
4. Peel and chop the onions. Chop the garlic cloves. In a casserole, brown the garlic and onions in a little oil.
5. Add the chopped chicken and cook for a few moments while stirring. Add white wine and thyme.
6. Add the chopped mushrooms. Add salt and pepper, mix well and let simmer covered for about 20 minutes—cream at the end of cooking.
7. Prepare the béchamel sauce: In a saucepan, dissolve the cornstarch in the cold milk and pour in the rest of the milk. Bring to a boil while stirring with a whisk. When the béchamel thickens (after about 1 minute), add the butter and 150 g of grated parmesan. Mix well.
8. In a gratin dish (square or rectangular), pour a little mushroom sauce. Add in successive layers (repeat until all ingredients are used up): the lasagna dough sheets, the parmesan béchamel, the broccoli semolina, and the mushroom sauce. Finish with a layer of béchamel sauce. Finish with a layer of béchamel sauce. Sprinkle with the remaining 50 g of Parmesan cheese and bake for 20 minutes, covered with parchment paper (or aluminum foil).
9. At the end of the cooking time, remove the parchment paper and grill for about 5 minutes.
10. Optional: serve the lasagna with a green salad and chopped arugula.