Creamy chicken & leek lasagne

Try this cheesy, creamy chicken lasagne for a divine family meal, best served with a big green salad.

  • 1 hr 10 mins cooking
  • Serves 4
  • Print


Chicken & leek lasagne
  • 60 gram butter
  • 1 large leek (500g), sliced thinly
  • 1/4 cup (35g) plain flour
  • 2 teaspoon dijon mustard
  • 2 cup (500ml) chicken stock, warmed
  • 3 cup (480g) shredded barbecued chicken
  • 4 fresh lasagne sheets (200g), trimmed to fit baking dish
  • 2/3 cup (80g) coarsely grated cheddar cheese


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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