Chicken and Corn Lasagne

Name: Chicken and Corn Lasagne
Ingredients: 80 g butter, chopped; 34 cup plain flour; 3 cups milk; 2 tablespoons olive oil; 2 leeks, halved lengthways, thinly sliced; 1 14 kg ground chicken breast; 2 12 cups frozen corn kernels; 34 cup light thickened cream; 375 g fresh lasagna sheets (fresh, found in the chill section near ravioli); 3 cups grated mozzarella cheese; 12 cup grated parmesan cheese

11 ingredients

28 steps

Ingredients

80 g butter, chopped
34 cup plain flour
3 cups milk
2 tablespoons olive oil
2 leeks, halved lengthways, thinly sliced
1 14 kg ground chicken breast
2 12 cups frozen corn kernels
34 cup light thickened cream
375 g fresh lasagna sheets (fresh, found in the chill section near ravioli)
3 cups grated mozzarella cheese
12 cup grated parmesan cheese

Directions

1

Melt butter in a saucepan over medium heat.
2

Add 1/2 cup flour.
3

Cook, stirring, for 1 to 2 minutes or until bubbling.
4

Remove from heat.
5

Slowly add milk, stirring until smooth.
6

Return to heat.
7

Cook, stirring, for 10 minutes or until boiling.
8

Allow to cool.
9

Preheat oven to 180C Grease two 5cm-deep, 18cm x 29cm (base) foil trays.
10

Heat oil in a heavy-based saucepan over medium heat.
11

Add leeks and cook for 3 minutes or until tender.
12

Add remaining flour and cook for 1 minute.
13

Increase heat to high.
14

Add mince and cook, stirring, for 5 minutes or until browned.
15

Add corn and cream.
16

Bring to the boil.
17

Reduce heat and cook for 3 minutes or until thickened.
18

Season with salt and pepper.
19

Allow to cool.
20

Spoon a little chicken mixture into 1 tray.
21

Top with pasta sheet.
22

Spread 2 cups chicken mixture evenly over top.
23

Sprinkle with 1/2 cup mozzarella.
24

Repeat layers, finishing with pasta.
25

Spoon over half of white sauce.
26

Top with 1/2 cup mozzarella and 1/4 cup parmesan.
27

Repeat for second tray.
28

Bake, uncovered, for 30 to 35 minutes or until pasta is tender and top is golden.