Creamy Chicken & Mushroom Lasagne
with fresh lasagne sheets, leek & Italian herbs
This chicken mince is seasoned with oregano, garlic and cayenne pepper. Buon appetito!
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
100 g
Fresh lasagne sheets
(Contains Egg, Wheat)
50 g
Cooking cream
(Contains Milk)
100 g
Chicken mince with Italian seasoning
1 piece
Garlic
½ piece
Onion
½ piece
Leek
65 g
Chestnut mushrooms
½ sachet(s)
Italian seasoning
15 g
Grated Gouda
(Contains Milk)
Not included in your delivery
½ tablespoon
Olive oil
1 tablespoon
Flour
½ tablespoon
[Plant-based] butter
250 milliliters
Low sodium chicken stock
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C and prepare the stock. Slice the leek into thin half rings. Chop the onion and slice the mushrooms. Crush or mince the garlic.
Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the mushrooms for 2 minutes, then add the chicken mince and fry for 3 minutes, separating it as you do so. Add the onion, leek and garlic and fry for 3 - 4 minutes, then take the pan off the heat and set aside.
Melt a knob of butter in a saucepan over medium-high heat. Whisk in the flour, then pour in a third of the stock and whisk to incorporate (see Tip). Repeat this twice more with the rest of the stock so as to make a smooth sauce. Bring to a boil and allow to thicken and reduce for 1 - 2 minutes, then stir in the Italian herbs.
Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g.
Place the frying pan over low heat and pour in the sauce, cream and a third of the cheese. Mix well and cook gently for 2 - 3 minutes, seasoning to taste with salt and pepper. In the meantime, grease an oven dish with butter or olive oil. Cut the lasagne sheets according to the size of your oven dish.
Pour a layer of sauce into the oven dish and top with some of the lasagne sheets. Press down gently (see Tip). Top with another layer of sauce and then again with lasagne sheets. Repeat with the rest of the sauce and lasagne sheets, being sure to reserve enough sauce for the top of the lasagne.
Tip: this will ensure the sauce spreads evenly and the lasagne cooks more quickly.
Finish the lasagne with a layer of sauce, then scatter over the rest of the cheese. Bake in the oven for 30 - 35 minutes, then allow to stand for 3 minutes before serving. Serve the lasagne on plates.
Did you know… just 100g of leek provides more than a third of the RDA of folic acid, which plays an essential role in bodily growth and function.