Quick & Easy

Creamy chicken & leek lasagne

Try this cheesy, creamy chicken lasagne for a divine family meal, best served with a big green salad.
chicken & leek lasagne
1H 10M


Chicken & leek lasagne


Chicken & leek lasagne

1.Preheat oven to 180°C (160°C fan-forced).
2.Melt butter in medium saucepan; cook leek, stirring, until soft. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in mustard and stock; stir over medium heat until mixture boils and thickens. Reserve ⅔ cup of the sauce, then stir chicken into remaining sauce.
3.Oil shallow 2-litre (8-cup) baking dish. Cover base with one lasagne sheet; top with about a quarter of the warm chicken mixture. Repeat layering with remaining lasagne and chicken mixture, finishing with chicken mixture; top with reserved sauce and the cheese.
4.Bake, covered, in oven, 30 minutes; uncover, bake about 20 minutes or until browned lightly. Stand 5 minutes before serving.

You need to buy a large barbecued chicken weighing approximately 900g for this recipe.


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