Summary

Ingredients

• 750 g chicken breast fillet (s)
• 200 g mushrooms, fresh, cleaned
• 750 g broccoli
• 750 g beefsteak tomato (s)
• 2 onions)
• 3 clove (s) garlic
• 2 tablespoon olive oil
• salt and pepper
• 500 g lasane plate (s)
• 1 tablespoon butter
• 1 tablespoon flour
• 250 ml chicken broth
• 300 ml cream
• 150 g Goronzola

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Instructions

1. Cut the chicken breast fillet and cleaned mushrooms into strips. Wash the broccoli and cut into small florets. Skin and roughly dice tomatoes. Finely chop the onions and garlic cloves.
2. Heat the oil in a pan, sauté the garlic and onions. Add the meat and mushrooms and stir-fry for 5 minutes. Add the broccoli and diced tomatoes and cook covered for 5 minutes over medium heat. Season to taste with salt and pepper.
3. Make a roux from butter, flour and broth. Stir in the cream and melt the Gorgonzola in it.
4. Put some braising liquid in a baking dish and layer the lasagne sheets, ragout and sauce alternately. Finish with the pasta and spread the rest of the sauce on top.
5. Cook in the preheated oven for approx. 30 minutes at 200 ° C.