One-pan Chicken and Broccoli Lasagne | Simple Home Edit

Ingredients

• 2 tbsp olive oil
• 300 g boneless, skinless chicken breast, sliced horizontally into thinner steaks
• ½ tsp sea salt flakes
• ¼ tsp freshly cracked black pepper
• 60 ml water
• 2 tbsp unsalted butter
• 1 small brown onion, diced
• 1 tbsp freshly minced garlic
• 1 leek, white part only, finely sliced
• 30 g plain (all-purpose) flour
• 625 ml chicken stock
• 375 ml thickened (whipping/heavy) cream
• 1 tbsp Italian mixed herbs (Italian seasoning) – can be substituted with dried oregano or thyme
• 90 g broccoli florets, roughly chopped into 1 cm (½ inch) pieces
• 1 tsp sea salt flakes (see note 1)
• 250 g fresh lasagne sheets, cut into 10 cm (4 inch) squares (see note 2 if you want to use dried lasagne)
• 50 g freshly grated parmesan
• 150 g freshly grated mozzarella
• Fresh oregano or basil leaves, to serve (optional)