Name: Chicken and leek lasagna
Prep time: 25 min
Cook time: 60 min
Yield: 6 servings
Ingredients: 12 leaf of lasagna sheet; 5 leek white; 350 g of chicken breast; 1 liter of milk; 200 g of grated Gruyère cheese; 70 g of butter; 5 tablespoon of flour; 2 tablespoon of olive oil; 1 pinch of nutmeg; salt (according to taste); pepper (according to taste)

Chicken and leek lasagna

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Lasagna Public

Course: Main course

Preparation time: 25 minutes

Cooking time: 60 minutes

Cost per serving: 1,23 €

Energy: 605 kcal / serving

Nutritional score:

Instructions

1. Peel the leeks, remove the base, and finely slice them. Heat 20g of butter in a saucepan and cook over low heat until they are tender (15-20 min). Season with salt and pepper.
2. Melt the remaining butter in a saucepan. Add the flour, mix, and cook for 2 min. Gradually pour in the cold milk while whisking with a hand whisk. Season with salt, pepper, add nutmeg, and continue cooking while stirring until the béchamel sauce is thick. Add the leek whites and mix.
3. Cut the chicken into small pieces. Heat olive oil in a frying pan and sauté the chicken until golden, then add it to the leek and chicken béchamel sauce.
4. Preheat the oven to 200 °C (392 °F).
5. Place a layer of lasagna sheets in the bottom of a buttered gratin dish. Pour a layer of leek and chicken béchamel sauce over it. Follow with a layer of grated gruyère cheese. Repeat the process 3 or 4 times, ending with the gruyère cheese.
6. Bake for approximately 30 min.