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!
I’ve made this so many times now, and it gets better each time
To Make This Takeout Staple, All You Need Is A Slow Cooker, Some Chopped Chicken, And Some Brown Sugar.
CHICKEN RANCH MACARONI AND CHEESE
She Married A Marine With A 4-Year-Old Son, Wedding Goes Smoothly Until She Whispers 6 Words To The Little Boy
Prove you are a genius and find the 2nd cat!
Bread Machine White Bread