Start by preheating your oven grill (broiler) to high. This will give your lasagna that gorgeous golden top at the end.

In a large, deep skillet, bring the olive oil over medium heat. While it warms, sprinkle the chicken with sea salt and black pepper on both sides. Add the chicken to the hot pan and watch as it sizzles. Cook for 5-6 minutes, flipping once, until the chicken is just cooked through. Once it reaches that point, transfer the chicken to a plate and allow it to cool. After a few moments, shred the chicken into smaller pieces using two forks.

Using the water, deglaze the pan, scraping up any delicious bits left behind. This will add flavor to your sauce. With those pan drippings as your base, toss in the butter, diced onion, and minced garlic. Stir for 1-2 minutes, letting the onion soften and add sweetness.

Next, add the thinly sliced leek to the pan and cook for an additional 3-4 minutes until it becomes tender and fragrant.

Add the all-purpose flour to the mixture and stir it all together. Cook for about 1 minute, ensuring everything is well combined. This will create a roux that thickens the sauce. Gradually pour in the chicken stock while mixing to avoid lumps, followed by the thick cream. Toss in your Italian herbs, broccoli, and season with salt and black pepper. Allow everything to simmer gently for a few minutes.

Using tongs, gently add the cut lasagna sheets into the bubbling sauce. Make sure they are submerged and evenly distributed. Give them a bit of time—they deserve the love!

Lower the heat and cover the pan, letting it simmer for about 6-7 minutes. This will soften and cook the lasagna sheets. After this time, remove the lid and continue to simmer for another 4-6 minutes until the sheets are almost perfectly cooked and the sauce has thickened. Stir occasionally to keep everything separate. No need to panic if some sheets break apart; we want character here!

Now it’s time to introduce the shredded chicken and half of the grated Parmesan to the pan. Stir carefully, trying not to break the pasta too much. Once combined, remove it from heat and top with the remaining mozzarella.

Place the whole skillet under the oven grill for about 3-5 minutes until the cheese is bubbly and beautifully golden.

Let the lasagna rest for about 5 minutes before serving. The sauce will absorb into the pasta sheets, and it’ll hold together nicely. Serve it up with fresh basil or oregano leaves sprinkled on top if you wish!