Chicken and Leek Lasagne

By Dixie Elliott

Chicken and Leek Lasagne
Idle in the kitchen putting together this hearty chicken lasagne. It's comfort food for the masses, and if there's any left over, it's delicious reheated for lunch.

Serves 4–6

2 tbsp olive oil

3 leeks, trimmed, washed, thinly sliced

2 garlic cloves, crushed

500g chicken mince

150g fresh ricotta (or fetta)

salt and pepper, to season

40g butter

2 tbsp plain flour

1¼ cups skim milk

700g bottle Italian tomato sauce

400g fresh lasagne sheets

2 tbsp finely grated parmesan

1 Preheat oven to 180C. Heat oil in a large, heavy-based pan over medium heat. 
Add leek and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. 
Add chicken, stirring with a wooden spoon to break up mince, and cook until brown. Remove from heat and stir in ricotta. Season with salt and pepper. Cool.

2 To make white sauce, heat butter in a saucepan over medium heat. When melted add flour and stir until well combined. Cook for 1 minute or until bubbles form. Remove from heat and slowly add milk, stirring constantly, until well combined. Return to heat and bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute. Remove from heat.

3 Pour ¾ cup of the tomato sauce into 
a lasagne dish and spread evenly. Cover with a layer of pasta. Top with a third of the meat mixture and then a third of remaining tomato sauce. Cover with pasta. Continue to layer with meat mixture, tomato sauce and pasta, ending with a layer of pasta and tomato sauce. Spread white sauce over top and sprinkle with parmesan. Bake for 30 minutes or until golden brown on top. Stand for 10 minutes before serving.


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