Béchamel Sauce:
3 tbsp butter
4 tbsp plain flour
1 1/2 cups whole milk
1 cup chicken stock
1/2 cup grated Parmesan
1 egg yolk
a pinch of freshly grated nutmeg
plenty of salt & freshly ground black pepper
600g cooked chicken breasts, shredded into large chunks
You can make the Béchamel Sauce either on the stove top, or in the microwave. The method is very similar. On the stove top, heat the butter in a saucepan over a gentle heat until just melted. Stir in the flour with a wooden spoon. Add the milk and chicken stock in three lots, stirring continuously, until well incorporated. Keep stirring while cooking over the heat until the sauce is thickened and smooth. If it misbehaves, just whisk it with a wire whisk until smooth – it should finish thick and silky. Add the parmesan and egg yolk and stir to combine. Yum. Leave to cool. (Left over Béchamel Sauce can be kept in the fridge for a couple of days).
While this the sauce is cooling prepare the leek and chicken. Heat oil and butter in a big casserole pot and add onion, leeks, salt and pepper. Cook over medium/gentle heat until just softened but not coloured, about 10-12 minutes. Add bay leaves, garlic, lemon zest and chicken stock. Cook uncovered over a medium heat for 20 minutes. Add cream and cook a further 5 minutes – the leeks should be soft and sweet. Leave to cool. Remove bay leaves before adding to lasagna. Preheat oven to 180˚C (350˚F) and find yourself a 28cm x 20cm casserole/roasting tin. Set 1 cup of béchamel sauce aside. Add chicken and leeks to remaining Béchamel sauce and stir to combine. Spread 1/3 cup reserved no-chicken Béchamel sauce over base of dish. Arrange one layer of lasagne sheets over base. Spread this sheet with 1/2 of the leek, chicken and béchamel sauce mixture. Sprinkle with 1/4 cup of the grated mozzarella then layer your next lot of lasagne sheets. Repeat with another layer of the remaining leek, chicken and béchamel sauce and grated 1/4 cup mozzarella, finishing with a final layer of lasagne sheets. Spread the last 1/2 cup reserved no-chicken Béchamel on top and sprinkle with remaining grated mozzarella. Cover with tinfoil and bake for 30 minutes, remove tinfoil, dot with buffalo mozzarella and cook a further 10 minutes until golden and cooked through. This dish really works best if cooked through first, then left to cool, then reheated for serving – it is absolutely delicious served straight away, but the extra sitting time allows it to set up more for easier cutting and serving – not to mention development of the flavours. If you fancy, feel free to add 2-3 tbsp fresh basil pesto to the Béchamel before constructing your final dish! Serves 6
I can confirm the comments are working. No need to thank me for this public service.
~M.T~
Oh but I feel I must! Hee hee – thank you 🙂
I came across this recipe by accident when I was looking for an alternative to the usual tomato and beef lasagne.
I made it for a family get together and it went down so well that it is now firmly on our 'must have', food to have list, for family parties.
Really delicious and well worth the effort.
Awesome – thanks so much Mary, I'm so glad you enjoyed it! 🙂
Omg this looks so tasty. i'm going to try it ASAP 🙂 thanks for recipe
My pleasure – I hope you enjoy it! 🙂
Awesome! Knew it was more likely me, than you! Just discovered this blog, I love it and am sharing the link with all my foodie friends!
Is it just me being dumb that I can't see the details for the quantity of chicken needed? I can guess, but I wonder what you used. Thanks
Hi Sarah – it's listed under Bechamel sauce as it gets added to it 🙂 600g cooked chicken breasts, shredded.
The recipe looks great, can I just claify one thing because this is really confusing – “Set 1 cup of béchamel sauce aside. Add chicken to remaining Béchamel sauce and stir to combine. Spread 1/3 cup reserved Béchamel sauce over base of dish. Arrange one layer of lasagne sheets over base. Spread this sheet with 1/2 of the leek mixture. Sprinkle with 1/4 cup of the grated mozzarella then layer your next lot of lasagne sheets. ”
Do you add the chicken to the leek sauce or the bechamel sauce? When do you add the chicken bechemel to the lasagna?
Hi Paul – thanks so much – I agree the wording is confusing…I will change it! 🙂
I LOVE this Recipe and my Husband requests me to make this ALL the Time! Definitely an absolute winner!
That’s awesome Kyla – I’m so glad you guys enjoy it! 🙂
Thankyou, this was super easy and tasted amazing.
I planned a spring picnic dinner by the beach, and took this hot in the dish. My kids are a fussy lot, but they all agreed it was Yum, and Definitely I should make it again.
Fantastic! Thanks so much Juliana, I’m thrilled you and the family enjoyed it 🙂
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Hi! Am I able to freeze this? When do you suggest I freeze? Thank you!! 🙂