Chicken Lasagne
350g Fresh Lasagne sheets
100g Butter
300g Leeks, chopped, fried slowly in butter
1kg Skinless, boneless, cubed Chicken breasts, sealed in butter
Line large Pyrex with lasagne, top with leeks, top with lasagne, top with chicken, top with lasagne.
100g Butter, melt in pot
1 Onion, grated. Add to butter in pot, put lid on and leave on low heat for 5 minutes.
50g Flour, add to onion, stir, leave for 3 minutes.
4 Sprigs Rosemary, leaves removed from stems
60g Salted lemon
5ml Garlic
750ml Milk
Puree together. Add to butter and flour mixture, stirring slowly.
170g Red Leicester cheese, grated, add to sauce, stirring until cheese is melted. Pour over lasagne.
170g Double Glouchester cheese with chives, grated. Sprinkle over lasagne. Bake for 1 hour at 200C.
The English cheeses with the leeks give an interesting and different flavour to this lasagne.
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