For 8 servings,
Chop 8 oz bacon strips
Crush 2 garliccloves
Slice 1 pound leeks
Dice 8 oz carrot
1. Heat 2 Tb olive oil in alarge flameproof casserole and brown the ground chicken and bacon briskly,separating the pieces with a wooden spoon. Add the 2 crushed garlic cloves,chopped leeks and diced carrots and cook for about 5 minutes until softened. Add2 Tb tomato paste, 1 3/4 cup chicken stock and seasoning. Bring to a boil, coverand simmer for 30 minutes.
2. For the sauce, melt 4Tb butter in a saucepan,add 4Tb flour and gradually blend in 2 1/2 cup milk, stirring until smooth.Bring to a boil, stirring constantly until thickened, and simmer for severalminutes. Add 1/2 cup grated Cheddar cheese and 1/4 tsp English mustard powderand season to taste.
3. Preheat the oven to 375 degree. Layer the chickenmixture, lasagne and half the cheese sauce in a 12-cup ovenproof dish, startingand finishing with the chicken mixture.
4. Pour the remaining cheese sauceover, sprinkle with the remaining cheese and bake in the preheated oven for 1hour, or until lightly browned on top.
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|Serving Size: 1 Serving (425g)|
|Recipe Makes: 8 Pr Servin|
|Calories from Fat: 376 (65%)|
|Amt Per Serving||% DV|
|Total Fat 41.8g||56 %|
|Saturated Fat 19g||95 %|
|Monounsaturated Fat 15.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 153.7mg||47 %|
|Sodium 1216.7mg||42 %|
|Potassium 1081.3mg||28 %|
|Total Carbohydrate 19.4g||6 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 17.3g|
|Protein 32.2g||46 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 578
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