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Chicken & Leek Lasagne

By Cynthia McConnell

Chicken & Leek Lasagne Cook Expert Magimix

Preparation : 15 min Resting : -
Cooking : 1 hr 30 min Equipment :
Difficulty :
Rating :
 3 rates
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Programmes : accessories :

Serves 6 :
375 g fresh lasagne sheets
600 g chicken thigh fillets
500 g leeks
750 ml milk (room temperature)
75 g butter
75 g flour
40 g potato flour
2 Tbsp. wholegrain mustard
1 tsp garlic powder
salt, pepper, nutmeg
½ cup grated mozzarella
grated parmesan cheese
1Using FOOD PROCESSOR with midi bowl, slice leeks using 4mm slicing disc. Set aside.
2Change to metal bowl, add 500 mls of water then install steamer basket. Place leeks in steamer basket. STEAM program 20 minutes/110 deg.
3After 5 minutes stop and insert steamer plate and add chicken fillets. Resume STEAM program for remainder 15 minutes. Check chicken is cooked, add more time if necessary.
4Remove steamer and tip out water from metal bowl. Add chicken to bowl and pulse a couple of times until shredded to a medium consistency. Set aside.
5Preheat oven to 180 deg C
6To metal bowl add milk, butter, flour, potato flour, garlic powder, salt, pepper and nutmeg. EXPERT program 9 minutes/95 deg/speed 4. When program finishes add wholegrain mustard and leeks/ EXPERT 3 minutes/95 deg/speed 3.
7Lightly grease a lasagne dish and place small amount of béchamel sauce on bottom, then lasagne, béchamel sauce, sprinkle with 1/4 shredded chicken, continue alternating layers finishing with a layer of béchamel sauce. Sprinkle with mozzarella cheese then parmesan cheese.
8Bake for 40 minutes.
User-contributed recipes are not retested by Magimix.
Chef’s tip

I made the lasagne sheets using the pasta dough recipe with eggs on page 208 of the Magimix Cook Expert recipe book.


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Mr Jellybean made this tonight and it was delicious, yummy comfort food... however will add mushrooms and double the chicken next time for personal taste preferences.