Recipes

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.
8
1H 55M

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

Cheat's sauce

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.

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