°500 g button mushrooms
°½ head of broccoli
°3 chicken breasts (about 450g)
°3 sprigs of thyme
°16 sheets of lasagna noodles
°200 g grated parmesan
°2 tbsp olive oil
°30 cl of dry white wine
°25 cl liquid cream
°2 cloves of garlic
°Salt and pepper
+For the bechamel
°1 liter of milk
The procedure for making the recipe
Chop the chicken breasts using an electric mincer after cutting them into pieces.
Rinse the mushrooms after removing the earthy part of the feet. After drying them, finely slice them.
To finely blend the broccoli, wash it, dry it, and cut it into small bouquets (to obtain a semolina).
Onions should be peeled and chopped. Chop the garlic cloves into small pieces. Sauté the garlic and onions in a little oil in a saucepan.
Cook, stirring occasionally, for a few minutes after adding the ground chicken. Combine the white wine and thyme leaves in a mixing bowl.
Toss in the chopped mushrooms. Season with salt and pepper, stir well, and cook for about 20 minutes, covered. At the end of the cooking process, add the cream.
Prepare the béchamel by dissolving the cornstarch in a stock of cold milk in a saucepan, then pouring in the remaining milk. Bring to a boil while constantly whisking. When the béchamel has thickened (approximately 1 minute), stir in the butter and 150 g grated parmesan cheese. Mix thoroughly.
Pour a small amount of mushroom sauce into a gratin dish (square or rectangle). Layer the lasagna sheets, the parmesan bechamel sauce, the broccoli semolina, and the mushroom sauce in this order (until all the ingredients are used up). Finish with a béchamel coating. Finish with a béchamel coating. Bake for 20 minutes, covered, under parchment paper, with the remaining 50 g of parmesan (or aluminum foil).
Remove the parchment paper at the conclusion of the cooking time and brown for about 5 minutes on the grill.