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!
STRAWBERRY CRUNCH CHEESECAKE CONES
Hands down, one of my all time favorite dishes!
Creamy Chicken Soup with Vegetables
It is important to remember that tin cans at home are valuable and should be reused wherever possible.
SLOW COOKER BEEF TIPS
Very dirty mop, don’t buy it again: a drop of this ingredient and it will be new again
Crockpot 15 Bean Soup
Oh my lord, I had no idea this could be so tasty and only 3 ingredients!
Irresistible Citrus Delights in 1 Minute!
