Chicken And Corn Lasagne

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 80 g butter, chopped
• 3/4 cup plain flour
• 3 cups milk
• 2 tablespoons olive oil
• 2 leeks, halved lengthways, thinly sliced
• 1 1/4 kg ground chicken breast
• 2 1/2 cups frozen corn kernels
• 3/4 cup light thickened cream
• 375 g fresh lasagna sheets (fresh, found in the chill section near ravioli)
• 3 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Recipe

• 1 melt butter in a saucepan over medium heat. add 1/2 cup flour. cook, stirring, for 1 to 2 minutes or until bubbling. remove from heat. slowly add milk, stirring until smooth. return to heat. cook, stirring, for 10 minutes or until boiling. allow to cool.
• 2 preheat oven to 180°c grease two 5cm-deep, 18cm x 29cm (base) foil trays. heat oil in a heavy-based saucepan over medium heat. add leeks and cook for 3 minutes or until tender. add remaining flour and cook for 1 minute. increase heat to high. add mince and cook, stirring, for 5 minutes or until browned. add corn and cream. bring to the boil. reduce heat and cook for 3 minutes or until thickened. season with salt and pepper. allow to cool.
• 3 spoon a little chicken mixture into 1 tray. top with pasta sheet. spread 2 cups chicken mixture evenly over top. sprinkle with 1/2 cup mozzarella. repeat layers, finishing with pasta. spoon over half of sauce. top with 1/2 cup mozzarella and 1/4 cup parmesan. repeat for second tray.
• 4 bake, uncovered, for 30 to 35 minutes or until pasta is tender and top is golden.