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Chicken, Leek and Mushroom Lasagne

This chicken lasagne recipe is stuffed with leek and mushrooms, and has a creamy and flavoursome Dijon mustard cheat's sauce – great for larger group dinners. - by Chantal Walsh
  • 04 May 2017
Chicken, Leek and Mushroom Lasagne
Cook: 115 Minutes - easy - Serves 8 -
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This chicken lasagne recipe is stuffed with leek and mushrooms, and has a creamy and flavoursome Dijon mustard cheat's sauce – great for larger group dinners.

Ingredients

2 x 250 g chicken breast fillets

2 tbsp olive oil

1 leek, thinly sliced

300 g cup mushrooms, sliced

2 cloves garlic, crushed

2 tbsp white wine vinegar

375 g packet fresh lasagne sheets (8 sheets)

2 cups grated tasty cheese

Cheat's sauce

2 cups water

2 x 10 g chicken stock cubes, crumbled

300 ml carton pure cream

3 egg yolks

1 tbsp Dijon mustard

Salt and pepper, to taste

Method

  1. Place chicken on an oven tray lined with baking paper. Drizzle with half the oil.
  2. Cook in a moderate oven (180C) for about 15 to 20 minutes, or until cooked. Cool. Shred chicken.
  3. Meanwhile, make sauce. Whisk all ingredients in a large jug until combined.
  4. Heat remaining oil in a large frying pan over a medium to high heat. Add leek, mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes, or until tender. Transfer to a large bowl. Stir in chicken and vinegar. Season.

  5. To assemble, spread ½ cup sauce over base of a 23cm x 30cm rectangular ovenproof dish (12-cup capacity). Overlap two lasagne sheets to cover sauce. Spoon over 1 cup chicken mixture. Scatter with ½ cup cheese. Pour over 1 cup sauce. Repeat layering with remaining lasagne sheets, chicken mixture, cheese and sauce. Cover with oiled foil.
  6. Cook in a moderate oven (180C) for 30 minutes. Remove foil. Cook for a further 35 minutes, or until golden brown. Stand for 20 minutes before serving.
  • Food
  • Vegan or vegatarian
  • Winter Recipes
Chantal Walsh

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