Name: Chicken, Leek and Mushroom Lasagne
Cook time: 115 min
Total time: 115 min
Yield: 8
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

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.

Serves 8

Cook

1H 55M

Skip to Recipe

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.

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.

Chantal Walsh

Ingredients

Method

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