I can tell you that I enjoyed it very much, although I’m not quite sure that it is “Top 10” worthy, but the kids scarfed theirs which is always a sign of a winner in our house so I'm willing to be persuaded! Apologies for the photo - a truly shocking one.
Chicken and Leek Lasagne
1 large leek
¼ cup plain flour
2 teaspoons Dijon mustard
2 cups chicken stock, warmed
3 cups shredded cooked chicken
4 fresh lasagne sheets, trimmed to fit baking dish
2/3 cup coarsely grated cheddar cheese
1. Preheat oven to 180˚C.
2. Melt butter in medium saucepan; cook leek, stirring until soft. Add flour; cook, stirring until mixture thickens and bubbles. Gradually stir in mustard and stock; stir over medium heat until mixture boils and thickens. Reserve 2/3 cup of the white sauce; stir chicken into remaining sauce.
3. Oil a shallow 2-litre (8 cup capacity) baking dish. Cover base with lasagne sheet; top with about a quarter of the warm chicken mixture. Repeat layering with remaining lasagne sheets and chicken mixture, finishing with lasagne sheet. Spread remaining quarter of the chicken mixture over lasagne; top with reserved white sauce and the cheese.
4. Bake, covered, in oven, 30 minutes; uncover, bake about 20 minutes or until browned lightly. Stand 5 minutes before serving.