Chicken, leek and mushroom lasagne Recipe
This chicken lasagne recipe is stuffed with leek and mushrooms, and has a creamy and flavoursome Dijon mustard cheat's sauce – great for larger group dinners.
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Cooking tools:
- Baking dish
- Baking sheet
- Parchment paper
- Aluminum foil
- Pitcher
- Whisk
- Skillet
- Stove
- Mixing bowl
- Spoon
- Fork
- Measuring cup
- Oven
Ingredients
- 2 x 250 g chicken breast fillets
- 2 tbsp olive oil
- 1 leek, thinly sliced
- 300 g cup mushrooms, sliced
- 2 cloves garlic, crushed
- 2 tbsp white wine vinegar
- 375 g packet fresh lasagne sheets (8 sheets)
- 2 cups grated tasty cheese
- Cheat's sauce
- 2 cups water
- 2 x 10 g chicken stock cubes, crumbled
- 300 ml carton pure cream
- 3 egg yolks
- 1 tbsp Dijon mustard
- Salt
- pepper
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