Creamy Chicken Breast, Leek and Mushroom Lasagne
with Wholegrain Mustard Sauce
- Mustard
- Milk
- Egg
- Cereals containing gluten
- Wheat
Thought to have originated in Italy during the Middle Ages, lasagne is not only used to refer to the popular baked pasta dish but also the individual sheets of thin, flat pasta used to make it. Typically made with layers of pasta, ragù and béchamel sauce, it's a rich, creamy and comforting meal that can be made with many different ingredients. This version takes inspiration from chicken pie for a fusion take!
Ingredients
2 unit(s)
British Chicken Breasts
1 unit(s)
Garlic Clove
1 unit(s)
Leek
80 grams
Sliced Mushrooms
10 grams
Chicken Stock Paste
10 grams
Wholegrain Mustard
(Contains: Mustard)
150 grams
Creme Fraiche
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 pack(s)
Lasagne Sheets
(Contains: Cereals containing gluten, Wheat)
Not included in your delivery
25 grams
Butter
2 tbsp
Plain Flour
300 milliliter(s)
Water for the Sauce
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Lay the chicken breasts on a baking tray. Drizzle with oil and season with salt and pepper. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
When the oven is hot, roast on the top shelf until browned and cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the chicken is cooked, set aside for later.
While the chicken is roasting, peel and grate the garlic (or use a garlic press).
Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Roughly chop the mushrooms.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the mushrooms and leek and season with salt and pepper.
Cook until the mushrooms have browned and the leek has softened, 6-7 mins, stirring occasionally.
Once softened, add the garlic and fry until fragrant, 1 min more.
Lower the heat to medium and melt in the butter (see pantry for amount). Stir in the flour (see pantry for amount). Cook, stirring, until it forms a paste, 1-2 mins - you've made a roux!
Gradually stir the water for the sauce (see pantry for amount), chicken stock paste and wholegrain mustard into the roux.
Bring to the boil, then lower the heat and simmer until thickened, 4-5 mins.
Meanwhile, once the chicken is cooked, use 2 forks to gently pull it apart and shred into small pieces.
When the sauce has thickened, stir in the creme fraiche, shredded chicken and half the hard Italian style cheese. Mix until completely coated. Season with salt and pepper and remove from the heat.
Add a splash more water if the sauce looks a little thick.
In an appropriately sized ovenproof dish, spread a quarter of the creamy chicken mixture in a thin layer. Cover with a third of the lasagna sheets in an even layer.
Repeat until you have 3 layers of sauce and 3 layers of lasagne sheets, then drizzle over the remaining sauce all over the top. You should have 3 layers of lasagna sheets and 4 layers of sauce.
Sprinkle over the remaining cheese.
Add to the middle shelf of the oven and bake until golden and bubbling, 25-35 mins.
When ready, halve the creamy lasagne and share between serving bowls.
