°30 sheets of lasagna noodles
°600 g chicken breasts
°50 cl of milk
°250g light butter
°80 g of grated cheese
°1 pinch of nutmeg
Preheat the oven to 180°C (th.6). Washing cutting broccoli to small florets. Steam the broccoli for 5 minutes. Cut your chicken breasts into thin strips. Peel the onion and chop it. In a casserole dish or sauté pan, sauté the onion in a drizzle of olive oil. Then add the strips of chicken breast, season and cook for a few minutes. Keep the chicken mixture warm.
Prepare the béchamel. In a saucepan over low heat, melt the butter then pour the cornstarch and stir until the mixture whitens. Off the heat, mix with the milk until you obtain a smooth and homogeneous consistency. Season with nutmeg, salt and pepper then put back on the heat for 5 minutes while bringing to the boil, stirring constantly until the bechamel sauce thickens then set aside.
In a gratin dish, place a plate of lasagna in the bottom of the dish then the chicken preparation, the broccoli, the béchamel sauce and a plate of lasagna. Repeat the operation and finish with a layer of béchamel. Sprinkle with grated cheese then bake and cook for 35 minutes covered with aluminum foil. At the end of cooking, remove the baking paper and place the chicken and broccoli lasagna for 5 minutes on the grill. Serve hot.