This is another one of the French recipes. It's not a typical lasagne as the bechamel is not made with a classic roux and this leaves the sauce a little thin but it doesn't affect the overall dish. The amount of broccoli is huge and really pads the dish out and it turns out delicious.
Chicken and Broccoli Lasagne (adapted from WeightWatchers Ma Boite a Fiches Recette)
(13 WW ProPoints per serving)
4 chicken breasts, cut into strips
1 onion, chopped
800g broccoli, cut into florets
8 lasagne sheets, cooked
120g gruyere, grated
200ml skimmed milk
4 tsp cornflour
salt and pepper
Preheat the oven to 180C.
Steam the broccoli for 5 mins. Cook the onion and chicken in a pan for about 5 mins until the chicken is golden and the onions are translucent. Add in the broccoli and season.
Meanwhile make the bechamel. Mix together the cornflour and 50mls of the milk. Heat the rest of the milk in a small saucepan and then add the cornflour mixture. Keep heating stirring all the time until the mixture thickens.
In a rectangular dish, cover the bottom with four of the lasagne sheets, put half of the chicken and broccoli mixture on top and then half the gruyere, repeat with the rest of the lasagne sheets and chicken mixture finishing with a layer of gruyere. Cook for 45 mins in the oven. Serve.