Chicken, Mushroom and Leek Lasagne
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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Cooking tools:
- Skillet
- Low-calorie cooking spray
- Oven
- Chef's knife
- Cutting board
- Saucepan
- Whisk
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Dish
- Baking sheet
- Grater
- Kettle
- Stove
- Spatula
- Measuring cup
- Plate
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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