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
  • grated cheese


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