Low stock
Chicken, Leek and Mushroom Lasagne
Braised chicken, leek and mushroom in a creamy saffron brodo layered with seasonal veg topped with pistachio nuts .
Allergens -
Gluten, Wheat, Egg, Milk.
Ingredients
Chicken thighs, Béchamel (Milk, Lemon myrtle leaves, Butter, Flour, Nutmeg, Salt, Black pepper), Chicken stock, Field mushrooms, Lasagne sheets, Dry white wine, Swiss chard, Asparagus, Leek, Celery, Butter, Carrot, Flour, Garlic, Saffron threads, Dill, Tarragon.
Preparation and storage notes
Single serve Heat from defrosted in oven on 160 degrees for 15 min Family tray 160 degrees for 45 min