Chicken lasagna
A scent of home
This chicken lasagna recipe is defiantly one that was on rotation in my house growing up. Not only does it feed you and your family, but it’s simple, easy and full of flavour. Let cook!
Difficulty: 1
Serves: 6
INGREDIENTS
Fresh lasagna sheets (we use the gluten free ones)
1 x cooked chicken shredded
60 g of butter
2 leeks sliced thin
1/4 cup flour
2 tsp dijion mustard
2 cups chicken stock
Sliced spring onions to garnish
handful of cheese
method
Preheat oven to 180 degrees
Melt butter in saucepan
Begin to sauté sliced leeks until soft
Add in flour and stir
Add mustard and chicken stock slowly over medium heat until it boils slightly and thickens
Reserve 2/3 cups of sauce for the top layer of the lasagna
Place lasagna sheets in lined tray and spoon 1/4 mixture on, repeat this 3 more times until 4 layers
Spoon reserved sauce on top of lasagna
Sprinkle cheese on top (be as generous as you want), and cover with alfoil
Bake for 30 minutes
Remove alfoil and bake for further 20 minutes
Cut and serve with side of choice