Creamy Chicken & Mushroom Lasagne
with fresh lasagne sheets, leek & Gouda
Recipe Developer Sarah: "When you think of lasagna, you often think of a red sauce, but I believe lasagna with a white sauce is perhaps even tastier. This recipe is the ultimate comfort food to me: wonderfully creamy and full of heart-warming flavours from the leek and mushrooms."
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
85 g
Fresh lasagne sheets
(Contains: Tarwe, Ei, Gluten May be present: Gluten, Haver, Mosterd, Soja, Gerst)
50 g
Cooking cream
(Contains: Melk (inclusief lactose))
100 g
Chicken mince with Mediterranean herbs
1 piece
Garlic
½ piece
Red onion
½ piece
Leek
65 g
Chestnut mushrooms
½ sachet(s)
Italian seasoning
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
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 and fry the mushrooms for 2 minutes.
- Add the mince and fry for 3 minutes, separating it as you do so.
- Add the onion, the leek and the garlic and fry for 3 - 4 minutes.
- Take the pan off the heat and set aside until step 4.
- Melt the butter in a saucepan over medium-high heat, then whisk in the flour.
- Pour in a third of the stock and whisk to incorporate. Repeat this twice more with the rest of the stock, so as to make a smooth sauce.
- Bring to the boil, then allow to thicken and reduce for 1 - 2 minutes.
- Stir in the Italian seasoning.
- Heat the frying pan over low heat and add the sauce, the cream and a third of the cheese.
- Mix well to combine 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 the filling into the oven dish and top with some of the lasagne sheets.
- Press down gently (see Tip).
- Top with another layer of the filling and then again with some more of the lasagne sheets.
- Repeat with the rest of the filling and lasagne sheets, being sure to reserve enough of the filling for the top of the lasagne.
Tip: this will ensure the sauce spreads evenly and the lasagne cooks more quickly.
- Finish the lasagne with the rest of the filling, then scatter over the rest of the cheese.
- Bake in the oven for 30 - 35 minutes.
- Allow to stand for 3 minutes before serving.
