Chicken and broccoli lasagna

Ingredients

Metric

Imperial

454 g	1 lb	whole wheat lasagna noodles
1 l	4 cup	broccoli florets
60 ml	1/4 cup	butter
60 ml	1/4 cup	whole wheat flour
1 l	4 cup	milk
7.5 ml	1/2 tbsp	dried oregano
900 g	2 lb	pieces of cooked chicken, white meat
375 ml	1 1/2 cup	grated mozzarella cheese
125 ml	1/2 cup	grated parmesan cheese
-	-	Salt and pepper

Preheat the over to 200° C (400° F).
Cook the lasagna noodles as indicated on the packaging. Cool and put aside between two pieces of cloth.
Blanch the broccoli in boiling salted water for two minutes. Drain well.
Melt the butter in a medium sized bowl, add the flour and cook for 1 minute while stirring constantly.
Pour in the milk all at once while whisking vigorously. Add salt and pepper and cook until the sauce coats the back of the spoon.
Pour ¼ of the sauce into a lasagna dish, put in 4 cooked noodles, then ½ of the chicken, broccoli and mozzarella cheese.
Pour in another layer of sauce, add 4 more cooked noodles and the rest of the chicken and the broccoli.
Pour in another layer of sauce, cover with 4 more cooked noodles, pour in the rest of the sauce and sprinkle with parmesan cheese.
Cook in the oven for 20 minutes. Remove from the oven let rest for 15 minutes before dividing into portions.