Chicken and corn lasagne

Ingredients

• 80g butter, chopped
• 3/4 cup plain flour
• 3 cups milk
• 2 tablespoons olive oil
• 2 leeks, halved lengthways, thinly sliced
• 1.2kg chicken breast mince
• 2 1/2 cups frozen corn kernels
• 3/4 cup light thickened cream
• 375g fresh lasagne pasta sheets
• 3 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Method

1. Melt butter in a saucepan over medium heat. Add 1/2 cup flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, stirring until smooth. Return to heat. Cook, stirring, for 10 minutes or until boiling. Allow to cool.
2. Preheat oven to 180°C. Grease two 5cm-deep, 18cm x 29cm (base) foil trays. Heat oil in a heavy-based saucepan over medium heat. Add leeks and cook for 3 minutes or until tender. Add remaining flour and cook for 1 minute. Increase heat to high. Add mince and cook, stirring, for 5 minutes or until browned. Add corn and cream. Bring to the boil. Reduce heat and cook for 3 minutes or until thickened. Season with salt and pepper. Allow to cool.
3. Spoon a little chicken mixture into 1 tray. Top with pasta sheet. Spread 2 cups chicken mixture evenly over top. Sprinkle with 1/2 cup mozzarella. Repeat layers, finishing with pasta. Spoon over half of white sauce. Top with 1/2 cup mozzarella and 1/4 cup parmesan. Repeat for second tray.
4. Bake, uncovered, for 30 to 35 minutes or until pasta is tender and top is golden.

Notes

• To freeze: Freeze cooked lasagne whole in foil container for up to 6 weeks. To reheat: Thaw in the fridge. Microwave single serves, uncovered, on MEDIUM (50%) for 5 to 7 minutes or until hot.

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