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Heat 2 tbsp olive oil in a large pan over medium-high heat
Season sliced chicken breast with ½ tsp sea salt flakes and ¼ tsp cracked black pepper
Cook chicken until golden, then add ¼ cup water and set aside
In the same pan, melt 2 tbsp unsalted butter over medium heat
Sauté diced onion, minced garlic, and sliced leek until softened
Sprinkle 3 tbsp flour over the vegetables and stir to combine
Gradually add 2½ cups chicken stock and 1½ cups heavy cream, stirring constantly
Add 1 tbsp Italian mixed herbs, 1½ cups chopped broccoli florets, 1 tsp sea salt flakes, and ¼ tsp cracked black pepper
Cut fresh lasagne sheets into 10 cm squares and add to the pan
Return cooked chicken to the pan and stir to combine
Top with ½ cup grated parmesan and 1 cup grated mozzarella
Cook until cheese is melted and bubbling, approximately 5-10 minutes
Garnish with fresh oregano or basil leaves if desired and serve