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Recipe: Chicken and Leek Lasagna

July 5, 2015 by Shari

The other day, I shared my recipe for the ‘Perfect Lasagna‘, with tips for you lovely Canberra peeps on where to purchase your beef mince and passata from. Now, I would like to share with you my favourite chicken and leek lasagna recipe – for those of you who like to think outside the square {and jump off the spag bol/beef lasagna train}.


A nice big slice of lasagna is so warming when it is cold outside {and it has been mighty chilly down here in Canberra}. Nevertheless, the boys love to be outside rain, hail or shine.

Mr Moo running around outside in the Winter leaves

Another parent said to me once ‘there’s no such thing as bad weather, just inappropriate clothing’. I thought that this was super clever and upon looking into the saying I found out that it is actually a Swedish/Norwegian saying: ‘Det finns inget daligt vader, bara daliga klader'{such clever cookies}.

In Swedish/Norwegian the word for ‘weather’ rhymes with the word for ‘clothes’.

So we make the most of the day by rugging up with coats and hats, vests and gumboots, beanies and singlets. We run around, we play in the leaves, we make beautiful memories. And then we come home to warm baths and big slices of lasagna!

The Little Dude sitting in some winter leaves at the park

CHICKEN AND LEEK LASAGNA
500 grams of chicken mince
2 leeks

3 cloves of garlic
1 tablespoon of tarragon

500mls of chicken stock
500mls of cream

50 grams of butter
50 grams of flour
3 ½ cups (875 ml) milk
200 grams of tasty cheese, grated

200 grams of ricotta cheese
fresh nutmeg
Salt and pepper
Fresh lasagna sheets
Extra cheese and tarragon
In a large saucepan, brown your chicken mince and soften your leeks. Add the garlic and tarragon into the mix and allow to cook slightly before adding the chicken stock and cream, allowing to simmer and reduce by a quarter. 
In another large saucepan, melt butter and add flour over medium heat. Stir constantly with a wooden spoon until it gathers into a dough. Continue to stir for another minute or so. This begins to cook the flour.

Add a little milk – about ¼ cup. This will incorporate fairly quickly into the dough and will once again come away from the sides of the pan. Once this happens you can add another ¼ cup milk and repeat until all the milk has been added.

Stir in the cheese and freshly grated nutmeg until it melts. Taste, and season with salt and pepper if required.

To make your lasagna, layer a little of the chicken and leeks at the bottom of a baking dish, before adding a layer of pasta, then more chicken and leeks, bachamel sauce and then pasta again. Repeat the layers until you finish with pasta. Top with extra cheese and tarragon and then bake for 1 hour at 180 degrees.


Do you make another version of lasagna? What are some of your favourite winter warming meals? Do you like the combination of chicken, leek and tarragon? And if you whip this up, why not grab a snap shot and upload it to instagram with the hashtag #GoodFoodWeek. 

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Filed Under: Dinner, recipe Tagged With: Cheese, Chicken, Cream, dinner, Garlic, lasagne, Leek, nutmeg, Tarragon

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Hi, I’m Shari Wakefield and I am the creative director and social media manager behind the food/lifestyle blog GoodFoodWeek. I’m a mum to four beautiful boys, who spends her days working in corporate communications and her nights cooking up a storm in her kitchen. We reside in Sydney, Australiaread more

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I’ve been working with brands and writing sponsored content since 2010.
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GoodFoodWeek started in 2008 as a way of sharing recipes with uni friends and family who were spread near and far. It has evolved over the years to contain my ramblings as I’ve searched for a house, planned the perfect veggie patch, stumbled through farmer’s markets with my eye half open (because you need to be there at 6am to get the fresh eggs), had babies, gathered family and friends around a shared table, laughed out loud and enjoyed life to the fullest! Read More…

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