• 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, D
MineralsIodine, Manganese, Potassium

Ingredients Jump to Instructions ↓

  1. 350 grams minced chicken breast

  2. 1 leek , washed and finely sliced,

  3. 1 brown onion , peeled and finely diced

  4. 2 cups finely sliced button mushroom s

  5. 1Tablespoon chopped fresh tarragon

  6. 1/2 cup Noilly Prat dry vermouth

  7. 1/2cups chicken stock

  8. 2 tablespoons butter

  9. 2Tablespoons plain flour

  10. 8 - 10 sheets fresh lasagne

  11. 2 fresh mozzarella cheeses, sliced

  12. 1/2 cup grated fresh parmesan cheese

Instructions Jump to Ingredients ↑

  1. Using a medium sized frying pan, melt 1 tbs butter with 1 Tbs olive oil.

  2. Add cleaned sliced leek, diced onion and cook gently for 3 - 4 minutes til soft.

  3. Add chicken mince and stir till cooked, about 3 mins.

  4. Add mushrooms and tarragon and cook for a further minute.

  5. Add remaining butter and melt, then add the flour. Cook for a minute or two then add the vermouth and the chicken stock, stir until it thickens.

  6. Place a thin layer of the sauce on the base of a lasagne dish, and cover with a single layer of lasagne .

  7. Cover with more sauce and some thin slices of fresh mozzarella.

  8. Repeat with 3 more layers of sauce, mozzarella and lasagne sheets, and finish with a layer of lasagne.

  9. Top the last layer with more mozzarella and scatter with the parmesan cheese.

  10. Cook for 30 minutes in a 350F oven.


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