Chicken, Mushroom and Leek Lasagne

  • 25MINS
  • 1HR
  • Serves 4
  • 542KCAL

Our creamy chicken filling brings new flavours to this familiar comfort food! Sheets of pasta and cheese sauce are layered with a luxurious chicken, mushroom and leek filling that makes for a welcome change from your usual lasagne.

  • Bakes and Roasts pinchofnom.com
  • Batch Cook pinchofnom.com
  • Dairy Free pinchofnom.com
Easy Peasy Chicken, Mushroom and Leek Lasagne pinchofnom.com
5

NutritionPer Serving

  • Calories542
  • Carbs45g
  • Protein48g
  • Fat18g
  • Saturates7.9g
  • Sugars11g

Chicken, Mushroom and Leek Lasagne - Pinch of Nom Slimming Recipes

For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!

Lasagne is one of our favourite comfort foods – we’d have it every day if we could! You can’t improve on perfection, but to switch it up a little bit we’ve given this Chicken, Mushroom and Leek Lasagne a creamy filling that makes it deliciously different. 

At 542 calories per serving, this recipe falls into our Special Occasion category, which means it’s ideal every now and then when you fancy something really hearty and satisfying. Served with a crisp side salad, this is the kind of dinner you dream about coming home to! It’s perfect for batch cooking on a weekend and keeping in the fridge or freezer to reheat after a busy day. 

Despite being so rich and creamy, there’s no actual cream in this recipe. To keep the calories down, we’ve switched to skimmed milk, reduced-fat cream cheese and reduced-fat Cheddar – and we promise you won’t even notice. Every bite is cheesy and delicious!

What diets is this Chicken, Mushroom and Leek Lasagne suitable for?

This Chicken, Mushroom and Leek Lasagne recipe can be made gluten free as long as you swap the lasagne sheets and stock cubes for suitable gluten-free alternatives. 

To make this recipe dairy free, swap the following ingredients for dairy-free alternatives;

  • Reduced-fat cream cheese
  • Skimmed milk
  • Reduced-fat mature Cheddar cheese

Please make sure to double check all of your ingredients if you’re cooking for people with allergies.

Do you need any special ingredients to make Chicken, Mushroom and Leek Lasagne?

You won’t need any special ingredients, although there are a couple of bits of equipment that will make this recipe easier to throw together. 

Hints & Tips

Below we added some of our communities most common hints and tips. We hope you find them useful.

NEW TIP
A flavoursome twist on an old favourite
Definitely one for the 'batch cook' list - a wholesome homemade dish ready to fetch out of the freezer on those busy workdays
1
Wonderfully Yummy !!!
I used low fat garlic and herb cheese and also added bacon *wow* yum served with garlic bread
Very tasty
I didn’t have any fresh thyme so used dried. I also cooked it in the air fryer.
Quorn Chicken Mushroom and Leek
Made it gluten free and vegetarian Swapped chicken for Quorn, swapped chicken stock for veg stock

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‘This is such a light tasting but very satisfying lasagne, I prefer it to a bolognaise lasagne’

Chris

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You’ll need an 18 x 27cm ovenproof dish to make this lasagne. It’ll come in handy for all kinds of baked dishes.

A balloon whisk will help you mix your sauce ingredients together until they’re perfectly smooth and velvety. 

How many calories are in this Chicken, Mushroom and Leek Lasagne?

There are 542 calories per portion in this Chicken, Mushroom and Leek Lasagne, which means it falls into our Special Occasion category. 

To cut down the amount of calories even more, you could simply halve the portion size and serve with a healthy accompaniment!

This Chicken, Mushroom and Leek Lasagne is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers. 

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 180°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, leek and garlic and cook for 5 minutes. Dissolve the stock cube in the boiling water.

Step 1 pinchofnom.com

Step 2

Add the mushrooms and cook for a further 5 minutes until softened. Add the chicken and cook for 5 minutes until sealed on all sides. Stir in the mustard powder, Dijon mustard, chicken stock and thyme and simmer gently, uncovered, for 10 minutes until the chicken is cooked and no longer pink inside.

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Step 3

Remove from the heat and stir in the cream cheese until completely blended, to form a filling with a creamy sauce. Season with salt and pepper and set aside.

Step 3 pinchofnom.com

Step 4

Pour the milk into a small saucepan, add the reduced-fat spread and heat gently until steaming hot and the reduced-fat spread has melted. Take care not to let the milk boil over.

Step 4 pinchofnom.com

Step 5

Mix the cornflour with 3 tbsp of cold water in a small bowl or cup until smooth, then pour the cornflour mixture into the hot milk, stirring constantly with a balloon whisk or wooden spoon. Simmer for 3 – 5 minutes, stirring, until the sauce is smooth and thickened. Stir in the mustard powder and grated cheese until melted. Season with salt and black pepper, if needed, and remove from the heat.

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Step 6

Place half of the chicken, mushroom and leek filling in an 18 x 27cm ovenproof dish and spread out evenly.

Step 6  pinchofnom.com

Step 7

Place 3 lasagne sheets over the filling, trimming to fit if needed. Pour half of the cheese sauce over the lasagne sheets and spread out evenly.

Step 7 pinchofnom.com Step 7 pinchofnom.com

Step 8

Place the remaining filling on top and spread out evenly. Place the remaining 3 lasagne sheets over the filling, trimming to fit if needed. Pour the remaining cheese sauce over the lasagne sheets and spread out evenly.

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Step 9

Sprinkle the grated cheese over the top of the lasagne and place on a baking tray. Bake in the preheated oven for 40-45 minutes until the lasagne is tender when tested with a small sharp knife and the top is golden brown.

Step 9 pinchofnom.com

Step 10

Serve with a crisp mixed salad or other accompaniment of your choice.

Chicken, Mushroom and Leek Lasagne - Pinch of Nom Slimming Recipes

What could I serve with this Chicken, Mushroom and Leek Lasagne?

This dish is hearty and filling all on its own, or served with a simple side salad. You could also serve it alongside any of these tasty side dishes:

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How do you know when Chicken, Mushroom and Leek Lasagne is cooked?

The chicken should be cooked until there is no pinkness left inside. Bake the lasagne in the oven for 40-45 minutes, until the lasagne sheets have softened and are cooked through. 

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe. 

How long can you keep Chicken, Mushroom and Leek Lasagne in the fridge?

We’d recommend that you eat this recipe within 4 hours of serving it.

If you have any leftovers, then make sure that you allow them to cool before popping them in a container with a lid and refrigerating. Leftovers of this Chicken, Mushroom and Leek Lasagne can be kept in the fridge for up to 2 days.

Can I freeze Chicken, Mushroom and Leek Lasagne?

Yes you can freeze this recipe! If you do, then remember to do the following:

  • Allow it to cool and then freeze as soon as it is cold enough.
  • Place in a container or bag that is suitable for freezing.
  • Label your dish with the name of the recipe and the date that you froze it on.

How do I reheat Chicken, Mushroom and Leek Lasagne?

From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow to defrost overnight in the fridge and reheat from chilled as above.

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Chicken, Mushroom and Leek Lasagne

Our creamy chicken filling brings new flavours to this familiar comfort food! Sheets of pasta and cheese sauce are layered with a luxurious chicken, mushroom and leek filling that makes for a welcome change from your usual lasagne.
  • Prep Time
    25 MINS
  • Cook Time
    1 HR
  • KCals 542
  • Carbs 45G

Ingredients

  • 6 dried lasagne sheets

For the filling

  • 500 g diced chicken thighs
  • 1 medium onion, peeled and finely chopped
  • 1 medium leek, trimmed and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 200 g white mushrooms, thinly sliced
  • ½ tsp mustard powder
  • 2 tbsp Dijon mustard
  • 1 chicken stock cube
  • 275 ml boiling water
  • 2 tsp fresh thyme leaves, stalks removed and chopped
  • 100 g reduced-fat cream cheese
  • salt and black pepper, to taste
  • low-calorie cooking spray

For the cheese sauce

  • 500 ml skimmed milk
  • 25 g reduced-fat spread
  • 3 tbsp cornflour
  • 3 tbsp cold water
  • ¼ tsp mustard powder
  • 100 g reduced-fat mature Cheddar cheese, finely grated
  • salt and black pepper, to taste

For the top

  • 20 g reduced-fat mature Cheddar cheese, finely grated

18 x 27cm ovenproof dish

large frying pan

Small saucepan

Baking tray

We use a fan assisted oven for all of our recipes. Check out our oven temperature conversion guide.

Please do not screenshot this. Recipes are updated often

Instructions

  1. Preheat the oven to 180°C. Spray a large frying pan with low-calorie cooking spray and place over a medium heat. Add the onion, leek and garlic and cook for 5 minutes. Dissolve the stock cube in the boiling water.
  2. Add the mushrooms and cook for a further 5 minutes until softened. Add the chicken and cook for 5 minutes until sealed on all sides. Stir in the mustard powder, Dijon mustard, chicken stock and thyme and simmer gently, uncovered, for 10 minutes until the chicken is cooked and no longer pink inside.
  3. Remove from the heat and stir in the cream cheese until completely blended, to form a filling with a creamy sauce. Season with salt and pepper and set aside.
  4. Pour the milk into a small saucepan, add the reduced-fat spread and heat gently until steaming hot and the reduced-fat spread has melted. Take care not to let the milk boil over.
  5. Mix the cornflour with 3 tbsp of cold water in a small bowl or cup until smooth, then pour the cornflour mixture into the hot milk, stirring constantly with a balloon whisk or wooden spoon. Simmer for 3 - 5 minutes, stirring, until the sauce is smooth and thickened. Stir in the mustard powder and grated cheese until melted. Season with salt and black pepper, if needed, and remove from the heat.
  6. Place half of the chicken, mushroom and leek filling in an 18 x 27cm ovenproof dish and spread out evenly.
  7. Place 3 lasagne sheets over the filling, trimming to fit if needed. Pour half of the cheese sauce over the lasagne sheets and spread out evenly.
  8. Place the remaining filling on top and spread out evenly. Place the remaining 3 lasagne sheets over the filling, trimming to fit if needed. Pour the remaining cheese sauce over the lasagne sheets and spread out evenly.
  9. Sprinkle the grated cheese over the top of the lasagne and place on a baking tray. Bake in the preheated oven for 40-45 minutes until the lasagne is tender when tested with a small sharp knife and the top is golden brown.
  10. Serve with a crisp mixed salad or other accompaniment of your choice.

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Recipe notes

Tip: Make sure to grate the cheese finely for the top; this helps a little go a long way.
Tip: Using a strong mature reduced-fat Cheddar helps to boost the cheesiness of your lasagne.

If you’ve made this Chicken, Mushroom and Leek Lasagne and love it, let us know by tagging us in your photos!

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14 comments

See what others have to say

GillianMonday 18th September 2023

Which book is this from please?

Reply

    SharonFriday 13th October 2023

    Hi Gillian, our Chicken, Mushroom and Leek Lasagne isn’t featured in any of our books at present and is exclusive to our website.

    Reply

ChristineMonday 18th September 2023

Hi is there anything else I can use instead of lasagne sheets please because I really don’t like pasta.

Reply

    SharonMonday 23rd October 2023

    Hi Christine, you could try using thin slices of courgette or aubergine as an alternative to pasta. Hope this helps!

    Reply

Julia WestlakeSunday 17th September 2023

You say it’s dairy free but it’s got cheese, milk and cream cheese in!!!

Reply

    SharonFriday 13th October 2023

    Hi Julia, the Chicken, Mushroom and Leek Lasagne has a yellow Dairy Free badge under the main image. This tells you which ingredients you need to substitute to make this recipe dairy free. Hope this helps.

    Reply

LaurenTuesday 29th August 2023

How long will left overs last in the fridge?

Reply

    LisaTuesday 12th September 2023

    Hi Lauren
    If covered and stored correctly in the fridge, this will keep for up to 3 days.

    Reply

Ann GrimshawThursday 22nd June 2023

In the recipe when reduced by half for two portions the water for the stock is the same as for four! It should be reduced by half.

Reply

    SharonFriday 14th July 2023

    Hi Ann, thanks so much for spotting this. We’ve updated the recipe so that the quantity of stock will now adjust if you adjust the number of portions.

    Reply

LesleySunday 11th June 2023

It’s in the oven now and smells divine. Can’t wait to try it

Reply

    SharonWednesday 18th October 2023

    Hi Lesley, we’re so pleased to hear you’ve made our Chicken, Mushroom and Leek Lasagne. Hope you enjoyed it!

    Reply

Mavis2227Monday 23rd January 2023

I made this tonight and it was lush – my husband doesn’t like pasta and he said he would be happy to have it again.

Reply

    SharonTuesday 24th January 2023

    Hi Mavis, thanks so much for your lovely comment. We’re really pleased to hear you both enjoyed our Chicken, Mushroom and Leek Lasagne!

    Reply

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