Creamy Chicken, Mushroom & Leek Lasagne
with Pesto, Parmesan Cheese & Radish Salad
The secret to a good lasagne is hidden in the layers. There’s a creamy sauce with hearty mushrooms and leek to add that comfort value that makes you hum with bliss and shredded chicken for flavour. If you want to really learn the secrets of this lasagne, we suggest you dig in and find out for yourself.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
1 packet
button mushrooms
1
radish
1
leek
1 sachet
Garlic & Herb Seasoning
1 packet
fresh lasagne sheet
(Contains Gluten, Egg; May be present Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 packet
chicken breast
½ packet
cream
(Contains Milk; )
1 sachet
Chicken-Style Stock Powder
1 packet
basil pesto
(Contains Milk, Almond, Brazil Nut, Cashew, Hazelnut, Pecan, Pistachio, Pine Nut, Walnut, Macadamia; )
1 packet
bechamel sauce
(Contains Gluten, Milk, Soy; )
1 bag
Rocket leaves
1 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
1
olive oil
¼ cup
water
1 drizzle
balsamic vinegar
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Half-fill a medium saucepan with water, add a generous pinch of salt, then bring to the boil over high heat. • Thinly slice button mushrooms, radish and leek. Slice fresh lasagne sheet in half widthways. • Place your hand flat on top of each chicken breast and slice through horizontally to make two thin steaks.
• Add chicken to the boiling water and simmer until chicken is cooked through, 8-12 minutes. • Using tongs, remove chicken from the saucepan and transfer to a chopping board. • Shred chicken using two forks (or thinly slice if you prefer).
TIP: Chicken is cooked through when it's no longer pink inside.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook mushrooms and leek until browned and softened, 8-10 minutes. • Add garlic & herb seasoning and cook until fragrant, 1-2 minutes.
• Add chicken-style stock powder, the water and cream (see ingredients) and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat, then stir through shredded chicken and basil pesto until combined. Season to taste.
• Spoon half the chicken filling into a baking dish, then top with a layer of lasagne sheets (lay two sheets alongside each other for 4 people). • Repeat with the remaining chicken filling and lasagne sheets. • Top with bechamel sauce and sprinkle over grated Parmesan cheese. • Bake lasagne until golden, 20-25 minutes. • Meanwhile, combine rocket leaves, radish and a drizzle of balsamic vinegar and olive oil in a medium bowl. Season to taste.
• Divide creamy chicken, mushroom and leek lasagne between plates. • Serve with radish salad. Enjoy!