Leen And Chicken Lasagna

1. 1

   Preheat oven to 350 F.

2. 2

   Clean the leeks and slice them thinly.

3. 3

   Dice the chicken.

4. 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. 5

   Add the chicken and continue cooking.

6. 6

   When the chicken is done, add the ras El Hanout and mix well.

7. 7

   In a saucepan, melt the butter, add the flour and mix to combine.

8. 8

   Gradually, add the milk. Season with salt and pepper. Let the sauce thicken and stop cooking.

9. 9

   Heat water in a large saucepan and pre-cook the lasagna sheets.

10. 10

    Drain and use a paper towel to dry each sheet.

11. 11

    Rub the oven dish with a little olive oil.

12. 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. 13

    Finish with a layer of bechamel sauce.

14. 14

    Sprinkle with grated cheese.

15. 15

    Bake for 30 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.