Leen and Chicken Lasagna

Leen and Chicken Lasagna


This delicious recipe for Leek and Chicken Lasagna is not only a great way to pack extra vegetables into your day, but it also is a delicious snack, appetizer or side to a perfect meal. This meal is easy to make and decadent to eat. The next time you are asked to bring an appetizer or snack for a special occasion or celebration, then be sure to make these treats and surprise your friends and family with your create cullinary skills.


  • 4 leeks
  • 2 chicken breasts
  • olive oil
  • salt (to taste)
  • ground black pepper (to taste)
  • 2 teaspoons ras el hanout
  • 60 grams butter
  • 60 grams flour
  • milk (50 cl.)
  • lasagna sheets
  • grating cheese


  1. 1Preheat oven to 350 F.
  2. 2Clean the leeks and slice them thinly.
  3. 3Dice the chicken.
  4. 4Heat a dash of olive olive in a large saucepan and add the leeks. Saute for 10 minutes. Season with salt and pepper.
  5. 5Add the chicken and continue cooking.
  6. 6When the chicken is done, add the ras El Hanout and mix well.
  7. 7In a saucepan, melt the butter, add the flour and mix to combine.
  8. 8Gradually, add the milk. Season with salt and pepper. Let the sauce thicken and stop cooking.
  9. 9Heat water in a large saucepan and pre-cook the lasagna sheets.
  10. 10Drain and use a paper towel to dry each sheet.
  11. 11Rub the oven dish with a little olive oil.
  12. 12Add a layer of lasagna to the baking dish, then a layer of the leek/chicken mixture, and finally a layer of the bechamel sauce. Repeat layers.
  13. 13Finish with a layer of bechamel sauce.
  14. 14Sprinkle with grated cheese.
  15. 15Bake for 30 minutes.
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