Chicken Lasagna

I picked up some beautiful leeks from a farmer's market the other week which were so good and so cheap and then I had a blank of what to turn them into. I don't use leeks much cause they are always quite expensive. I am always seeing recipes too that use 3 leeks and never make them. Now I had 3 leeks and didn't know what to do with them.

So I went looking in my trusty big Kitchen book for anything that had leek in it! I saw a recipe for a chicken and leek lasagna and thought that would be perfect.

I love Lasagna, but I don't always have the time to make the meat sauce, which can take hours of cooking if you want to make it properly. This is really quick, it even uses a bbq chicken which makes it even quicker.

It really was very good. I would have liked more of the filling though, cause I found it didn't cover as much as I wanted it to.

I served it with a couple of salads that I found in the Jamie's 30 minute meals book. This book has lots of ideas when it comes to salads, which I love, cause I am always using the same salads over and over again...

The first one was really simple cherry tomato salad in which you squeeze every cherry tomato into a bowl so all the juices come out and then mix in some olive oil, garlic, basil and balsamic. Although I ended up with cherry tomato juice and pips all over me! Anyone know a safe way to burst these babies??

The second salad consisted of cucumbers, baby spinach, pine nuts, and sundried tomatoes which was quite a nice combination.

Chicken and Leek Lasagna - from Women's Weekly Kitchen Book

60g Butter
1 Large Leek
1/4 cup (35g) Plain Flour
2 Teaspoons Dijon
2 Cups (500ml) Chicken Stock, warmed
3 Cups (480g) shredded BBQ chicken (I found that this was just under a whole shredded chicken, so I put the whole lot in).
Lasagna Sheets
2/3 cup (80g) coarsely grated cheddar cheese

1. Preheat oven to 180°C/160°C fan forced. Oil shallow 2 litre ovenproof dish

2. Melt butter in a saucepan and cook leek stirring until soft. Add flour and cook until mixture bubbles and thickens. Gradually stir in mustard and stock and stir over medium heat until mixture bubbles and thickens. Reserve 2/3 cup of the white sauce and stir chicken into the remaining mixture.

3. Cover base of dish with lasagna sheets and top with about a quarter of the warm chicken mixture. Repeat layering with lasagna sheets and chicken mixture, finishing with chicken mixture, then top with reserved white sauce and grated cheese.

4. Bake, covered, in over for about 30 minutes and then 20 minutes uncovered or until top of lasagna is brown