Make extra of this delicious lasagne and freeze it for the nights when you don’t feel like cooking.
Ingredients
- 80g butter, chopped
- 3/4 cup plain flour
- 3 cups milk
- 2 tablespoons olive oil
- 2 leeks, halved lengthways, thinly sliced
- 1.2kg chicken breast mince
- 2 1/2 cups frozen corn kernels
- 3/4 cup light thickened cream
- 375g fresh lasagne pasta sheets
- 3 cups grated mozzarella cheese
- 1/2 cup grated parmesan cheese
Method
- Step 1Melt butter in a saucepan over medium heat. Add 1/2 cup flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, stirring until smooth. Return to heat. Cook, stirring, for 10 minutes or until boiling. Allow to cool.
- Step 2Preheat oven to 180°C. Grease two 5cm-deep, 18cm x 29cm (base) foil trays. Heat oil in a heavy-based saucepan over medium heat. Add leeks and cook for 3 minutes or until tender. Add remaining flour and cook for 1 minute. Increase heat to high. Add mince and cook, stirring, for 5 minutes or until browned. Add corn and cream. Bring to the boil. Reduce heat and cook for 3 minutes or until thickened. Season with salt and pepper. Allow to cool.
- Step 3Spoon a little chicken mixture into 1 tray. Top with pasta sheet. Spread 2 cups chicken mixture evenly over top. Sprinkle with 1/2 cup mozzarella. Repeat layers, finishing with pasta. Spoon over half of white sauce. Top with 1/2 cup mozzarella and 1/4 cup parmesan. Repeat for second tray.
- Step 4Bake, uncovered, for 30 to 35 minutes or until pasta is tender and top is golden.
Nutrition
6483 kj
Energy
90g
Fat Total
44g
Saturated Fat
104g
Protein
1001.04mg
Sodium
19g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
Notes
To freeze: Freeze cooked lasagne whole in foil container for up to 6 weeks. To reheat: Thaw in the fridge. Microwave single serves, uncovered, on MEDIUM (50%) for 5 to 7 minutes or until hot.
- Author: Dixie Elliott
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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