About this recipe:A super-hearty take on the classic Italian beef lasagne. Here, lasagne sheets are layered with broccoli in a cheese sauce, chicken, ham and Gruyere cheese.
12 fresh mushrooms, sliced
1 medium onion, chopped
1 medium pepper, chopped
60g plain flour
685g chicken stock
450g frozen broccoli florets, thawed and drained
50g grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon ground nutmeg
12 lasagne sheets, cooked and drained
275g cubed, cooked ham
275g cubed, cooked chicken
250g grated Gruyere cheese
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Spray a 20x30cm baking dish with cooking oil spray.
Heat butter in a frying pan over medium heat. Stir in mushrooms, onion and pepper. Cook until soft and tender. Sprinkle flour over vegetables and stir to coat. Stir in milk and chicken stock. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper and nutmeg. Cook until Parmesan is melted.
Layer baking dish with 1/4 sauce, 1/4 lasagne sheets, 1/4 ham, 1/4 chicken and 1/4 Gruyere. Repeat layers 3 times. Cover with foil.