8. In a gratin dish (square or rectangular), spread a thin layer of the mushroom sauce. Layer the lasagna sheets, followed by the Parmesan béchamel sauce, the broccoli “semolina,” and the mushroom sauce. Repeat this layering process until all the ingredients are used, finishing with a layer of béchamel sauce on top. Sprinkle the remaining 50 g of grated Parmesan over the top.
9. Cover the dish with parchment paper (or aluminum foil) and bake it for 20 minutes.
10. Remove the parchment paper (or foil) and broil the lasagna for about 5 minutes to achieve a golden-brown crust.
11. Enjoy your delicious Mushroom and Broccoli Chicken Lasagna!
When these balls came out of the oven, the whole family scarfed down 3 trays!
APPLE SPICE FRITTER BREAD
Spicy Jalapeño Cheddar Focaccia
My Husband Surprised Me with a Christmas Gift That Completely Shocked Me – So I Decided to Plan a Little Payback for Next Year
I want to eat these meatballs every day. I’ve been cooking like this for many years and I never get tired of it
Cherry Cheesecake Lush
Pan Seared Fish Fillet
SOFT & FLUFFY HOMEMADE BREAD
Chocolate-Strawberry Cream Cheese Tart