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Ingredients
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20g butter
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1 tablespoon extra virgin olive oil
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2 medium leeks, trimmed, halved, thinly sliced
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1 garlic clove, crushed
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800g chicken thigh fillets, trimmed, cut into 3cm pieces
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1/4 cup plain flour
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3/4 cup milk
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1 cup Massel salt reduced chicken style liquid stock
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1/2 x 500g packet (8 sheets) fresh lasagne sheets
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1 1/2 cups tomato passata
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200g fresh reduced-fat ricotta
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1/4 cup finely grated parmesan
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Fresh flat-leaf parsley leaves, to serve
Method
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1Preheat oven 200C/180C fan-forced. Lightly grease a 4cm deep, 20cm x 26cm (base) baking dish.
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2Heat butter and oil in a large, heavy- based frying pan over medium heat. Add leek and garlic. Cook for 5 minutes or until leek has softened. Add chicken. Cook for 5 minutes or until browned. Add flour. Cook, stirring, for 1 minute. Gradually add milk and chicken stock, stirring until mixture is smooth. Cook, stirring, for 10 minutes or until mixture boils and thickens. Set aside.
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3Place 1 lasagne sheet on a flat surface. Spoon 1⁄4 cup chicken and leek mixture along 1 long edge. Roll up to enclose filling. Place, seam-side down, in prepared dish. Repeat with remaining chicken and leek mixture and lasagne sheets. Spoon tomato passata over cannelloni.
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4Sprinkle with ricotta and parmesan. Cover with baking paper, then foil. Bake for 20 minutes. Remove paper and foil. Bake for a further 20 minutes or until golden and pasta is tender. Serve sprinkled with parsley.
Source: taste.com.au
