It's time for recipe number two...and it's our take on a crowd-pleasing Italian classic! Creamy, Cheesy, Chicken Lasagne. One of our personal favourites. It really is a great way to use up those roast chicken leftovers for a delicious mid-week supper. All you need is: 300g Roast chicken leftovers 4 Fresh lasagne sheets 400g Leeks washed and sliced thinly 1 tsp Dried tarragon 30g Butter 30g Plain flour 1 Pint milk 150g Cheese grated Here’s how to make it Preheat the oven to 170c To make the white sauce. Melt the butter in a medium saucepan, when melted, add the plain flour and stir together to form a thick paste. Continue to cook for a further 2 minutes, then pour in the milk a little at a time until it is smooth. Add the grated cheese and stir until melted. Continue to cook the sauce until it thickens. Season with a little salt and pepper. Place a sheet of fresh lasagne in the bottom of the All-in-One Stainless-Steel oven-proof dish. Add half of the cooked chicken as well as the ...