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
Very tasty
I didn’t have any fresh thyme so used dried. I also cooked it in the air fryer.
NEW TIP
Quorn Chicken Mushroom and Leek
Made it gluten free and vegetarian Swapped chicken for Quorn, swapped chicken stock for veg stock

We love hearing from you, submit any tips or tricks you have for this dish and we’ll review them and add some of them here. Just click here.

SEND US a HINT & TIP, Or QUOTE for this recipe

THANKS
we have your picture

The process

  • Check Now we have your Hint & tip
    we’ll check them over.
  • Review We’ll review your Hint & Tip, and see if its suitable to use on the website.

Your details

  • Name: %name%
  • Recipe: %recipeName%

YOUR HINTS & TIPS

Your “QUOTE”

SWAG!

Due to the large number of submissions we recieve we’re afraid we’ll only inform you if we use it on the Recipe page - then we’ll send you some swag…

(Please remember others may of had the same idea as you!)

Close

‘Scrummy! With a naughty piece of garlic bread!’

Emm

This post contains affiliate links: what this means

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.

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.

Step 2 pinchofnom.com Step 2 pinchofnom.com Step 2 pinchofnom.com

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.

Step 5 pinchofnom.com Step 5 pinchofnom.com Step 5 pinchofnom.com

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.

Step 8 pinchofnom.com Step 8 pinchofnom.com Step 8 pinchofnom.com

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:

Cheesy Garlic Bread pinchofnom.com
Cookbook Pinch of Nom Cookbook pinchofnom.com
  • 20MINS
  • 85KCal
Tear & Share Cheesy Garlic Dough Balls pinchofnom.com
A Bit Trickier
  • 42MINS
  • 74KCal
Garlic Green Beans pinchofnom.com
Easy Peasy
  • 5MINS
  • 39KCal

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.

ORDER Our NEW cookbook Enjoy NOW

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, made up with 275ml 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.
  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.

Looking for Slimming World Syns or Weight Watchers (WW) Points?

With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.



We agreed with Slimming World to remove their trademarked terms from our website

Find out why here

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!

ORDER Our NEW cookbook Enjoy NOW

If you like these…try these

Chicken and Bacon Lasagne pinchofnom.com
Easy Peasy
  • 1HR 10
  • 366KCal
Chicken Tartiflette pinchofnom.com
Easy Peasy
  • 55MINS
  • 488KCal

2 comments

See what others have to say

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

Join the conversation

Comment or ask our advice

Leave a Reply

Our newsletter

Get the latest pinch