Chicken and Leek Lasagne

I  made this a few years ago during a ski season and it was such a hit, after years of making traditional lasagne this was still scrummy  comfort food with a fantastic  slant Recipe from Mindfood


  • 2 tbsp olive oil
  • 3 leeks, trimmed and thinly sliced
  • 2 garlic cloves, crushed
  • 150g fresh ricotta (or feta)
  • 500g chicken mince
  • salt and pepper
  • 40g butter
  • 2 tbsp plain flour
  • 1 1/4 cups skim milk
  • 700g italian tomato sauce
  • 400g fresh lasagna sheets
  • 2 tbsp finely grated parmesan


  1. Preheat oven to 180ºC.
  2. Heat oil in a large, heavy-based pan over medium heat. Add leek and cook for 4 minutes or until soft. Add garlic and cook for 1 minute. Add chicken, breaking up mince with a wooden spoon, and cook until brown. Remove from heat and stir in ricotta. Season with salt and pepper.
  3. To make the white sauce, heat butter in a saucepan over medium heat. When melted add flour and stir until well combined. Cook for 1 minute or until bubbles come up. Remove from heat and slowly add milk, stirring constantly, until well combined. Return to the heat and bring to the boil, stirring constantly. Reduce heat and simmer for 1 minute, then remove from heat.
  4. Pour 3/4 cup of the tomato sauce into a lasagna dish and spread evenly. Cover with a layer of pasta. Top with a third of the meat mixture then with a third of the tomato sauce. Cover with pasta. Continue to layer, ending with a layer of pasta and tomato sauce and top with a sprinkle of parmesan.
  5. Bake for 30 minutes or until golden brown on top. Stand for 10 minutes before serving.

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