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    Chicken and Leek Lasagna




    • 12 sheets of lasagna pasta without pre-cooking

    • 5 white leeks

    • 350g Chicken breast

    • 1l Milk

    • 200g grated Gruyere cheese

    • 70g Butter

    • 5 tbsp. Flour

    • 2tbsp. olive oil

    • Grated nutmeg (a little) 

    • Salt

    • Pepper

    • Calories = High

    Preparation steps

    1. Peel the leeks, remove the base and slice them very finely. Heat 20 g of butter in a saucepan and cook over low heat until soft (15-20 min). Add salt and pepper.
    2. Melt the rest of the butter in a saucepan. Add the flour, mix and cook for 2 minutes. Pour in the cold milk little by little while stirring with a manual whisk. Salt, pepper, add the nutmeg and cook while stirring until the béchamel is thick. Add the leek whites and mix.
    3. Cut the chicken into small pieces. Heat the olive oil in a frying pan and sauté it until golden then add it to the leek bechamel sauce.
    4. Preheat the oven to 200 ° C.
    5. Place a layer of lasagna dough in the bottom of a buttered gratin dish. Pour over a layer of leek and chicken béchamel. Follow with a layer of grated cheese. Repeat the operation 3 or 4 times, ending with the Gruyère cheese.
    6. Bake for around 30 mins.

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