Heat the vegetable broth in a pot. Add semolina and bay leaf, bring to a boil.
Cut the cheese into cubes, stir in, bring to the boil again while stirring. Remove the pot from the heat, let everything swell for about 10 minutes.
Prepare the chicken breast, cut into smaller cubes, season with paprika. Heat the oil in a pan. Brown the meat in it with the sage leaves. Add soy sauce, salt and pepper.
Wash the vegetables, dice the peppers, cut the leeks into 1 cm wide rings, divide the broccoli into florets. Blanch the vegetables briefly in salted water. Grease a large baking dish. Layer meat and vegetables alternately.
Spread the semolina mixture around the edge. Slice the banana, brush with diluted lemon juice, place in the center. Place the casserole dish in the oven preheated to 175°C and bake for approx. 25 – 30 minutes on the middle shelf.