Summary

Ingredients

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

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Instructions

1. Cut the chicken fillet and mushrooms into strips, wash the broccoli and divide into small florets, scald, peel and roughly dice the beefsteak tomatoes, finely chop the onions and garlic.
2. Heat the oil in a pan, fry the garlic and onions in it, add the meat and mushrooms and stir-fry for 5 minutes, add the broccoli and diced tomatoes and simmer everything over a medium heat with the lid closed for 5 minutes. Season the ragout with salt and pepper.
3. Prepare a roux for the butter and flour sauce, deglaze with the broth and cream while stirring, melt the gorgonzola in it and season with salt.
4. First put some stewing liquid in a baking dish, then alternately fill in the lasagne sheets, ragout and sauce, finish with the sauce. Bake at 200 ° C for 30 minutes.