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Creamy Chicken, Mushroom & Leek Lasagne with Pesto, Parmesan Cheese & Radish Salad

The secret to a good lasagne is hidden in the layers. There’s a creamy sauce with hearty mushrooms and leek to add that comfort value that makes you hum with bliss and shredded chicken for flavour. If you want to really learn the secrets of this lasagne, we suggest you dig in and find out for yourself.

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winter-cravings
Prep: 50 mins
Cook: 50 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 1 olive oil
  • 1 packet button mushrooms
  • 1 radish
  • 1 leek
  • 1 sachet garlic & herb seasoning
  • 1 packet fresh lasagne sheet
  • 1 packet chicken breast
  • 0.5 packets cream
  • 1 sachet chicken-style stock powder
  • 0.25 cups water
  • 1 packet basil pesto
  • 1 packet bechamel sauce
  • 1 bag rocket leaves
  • 1 balsamic vinegar
  • 1 packet grated parmesan cheese

Instructions

  1. • Preheat oven to 220°C/200°C fan-forced.
    Half-fill a medium saucepan with water, add a
    generous pinch of salt, then bring to the boil
    over high heat.
    • Thinly slice button mushrooms, radish
    and leek. Slice fresh lasagne sheet in half
    widthways.
    • Place your hand flat on top of each chicken
    breast and slice through horizontally to make
    two thin steaks.
  2. • Add chicken to the boiling water and simmer
    until chicken is cooked through, 8-12 minutes.
    • Using tongs, remove chicken from the saucepan
    and transfer to a chopping board.
    • Shred chicken using two forks (or thinly slice if
    you prefer).
    TIP: Chicken is cooked through when it's no longer
    pink inside.
  3. • Meanwhile, heat a large frying pan over
    medium-high heat with a drizzle of olive oil.
    Cook mushrooms and leek until browned and
    softened, 8-10 minutes.
    • Add garlic & herb seasoning and cook until
    fragrant, 1-2 minutes.
  4. • Add chicken-style stock powder, the water
    and cream (see ingredients) and simmer, until
    slightly reduced, 2-3 minutes.
    • Remove pan from heat, then stir through
    shredded chicken and basil pesto until
    combined. Season to taste.
  5. • Spoon half the chicken filling into a baking dish,
    then top with a layer of lasagne sheets (lay two
    sheets alongside each other for 4 people).
    • Repeat with the remaining chicken filling and
    lasagne sheets.
    • Top with bechamel sauce and sprinkle over
    grated Parmesan cheese.
    • Bake lasagne until golden, 20-25 minutes.
    • Meanwhile, combine rocket leaves, radish and
    a drizzle of balsamic vinegar and olive oil in a
    medium bowl. Season to taste.
  6. • Divide creamy chicken, mushroom and leek
    lasagne between plates.
    • Serve with radish salad. Enjoy!