IIngredients
6 lasagna noodles, whole grain
2 zucchinis
15 ml (1 tbsp.) canola oil
4 leeks, thinly sliced
Pepper to taste
45 ml (3 tbsp.) butter
75 ml (5 tbsp.) whole-wheat flour
750 ml (3 t.) milk 2 %
1 pinch nutmeg
1.5 liters (6 t.) spinach, organic
3 skinless chicken breasts, 125 g (approx. 1/4 lb) each, cut into strips
250 ml (1 cup) light mozzarella, grated
Prepair
1. Preheat oven to 205°C (400°F).
2. In a saucepan of boiling salted water, cook lasagne pasta al dente. Drain and set aside.
3. Cut zucchini lengthwise into twelve slices.
4. Heat half the oil in a saucepan over medium heat. Cook leeks for 4 to 5 minutes, tossing occasionally, until tender. Season with pepper and set aside on a plate.
5. In same saucepan, melt butter over medium heat. Sprinkle with flour, stirring constantly. Cook for 2 minutes, stirring gently but constantly, without letting the flour brown.
6. Gradually pour in milk, whisking constantly. Bring to a boil, whisking constantly, then simmer over low heat for 1-2 minutes, until thickened. Remove from heat and add nutmeg. Season with pepper and stir.
7. Add spinach and cook for 1 to 2 minutes, until spinach has wilted. Remove from heat and add leeks. Stir to combine.
8. Heat remaining oil in a skillet over medium heat. Cook the chicken for 5 to 7 minutes, until the inside of the chicken has lost its pink tinge.
9. Transfer the chicken to the pan and stir.
10. Pour a quarter of the leek sauce into a 33 cm x 23 cm (13" x 9") rectangular baking dish. Cover with three lasagne noodles. Top with a third of the remaining sauce, then six slices of zucchini. Top with half the remaining sauce. Cover with remaining lasagne pasta. Top with remaining sauce, then remaining zucchini slices. Sprinkle with cheese.
11. Bake for 30 to 35 minutes, until cheese is golden.
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