Chicken, Mushroom and Leek Lasagne

Name: Chicken, Mushroom and Leek Lasagne
Total time: 85 min
Ingredients: 6 dried lasagne sheets; 500 g diced chicken thighs; 1 medium onion, (peeled and finely chopped); 1 medium leek, (trimmed and finely chopped); 2 garlic cloves, (peeled and crushed); 200 g white mushrooms, (thinly sliced); ½ tsp mustard powder; 2 tbsp Dijon mustard; 1 chicken stock cube; 275 ml boiling water; 2 tsp fresh thyme leaves, stalks removed and chopped; 100 g reduced-fat cream cheese; salt; black pepper; low-calorie cooking spray; 500 ml skimmed milk; 25 g reduced-fat spread; 3 tbsp cornflour; 3 tbsp cold water; ¼ tsp mustard powder; 100 g reduced-fat mature Cheddar cheese, (finely grated); 20 g reduced-fat mature Cheddar cheese, (finely grated)

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Sheets of pasta and cheese sauce are layered with a luxurious chicken, mushroom and leek filling that makes for a welcome change from your usual lasagne.

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