Leen And Chicken Lasagna

• 4 leeks
• 2 chicken breasts
• olive oil
• salt to taste
• ground black pepper to taste
• 2 teaspoons ras el hanout
• 4 1/4 tablespoons butter
• 7 2/3 tablespoons flour
• milk 50 cl.
• lasagna sheets
• grated cheese

1. Preheat oven to 350 F.
2. Clean the leeks and slice them thinly.
3. Dice the chicken.
4. Heat a dash of olive olive in a large saucepan and add the leeks. Saute for 10 minutes. Season with salt and pepper.
5. Add the chicken and continue cooking.
6. When the chicken is done, add the ras El Hanout and mix well.
7. In a saucepan, melt the butter, add the flour and mix to combine.
8. Gradually, add the milk. Season with salt and pepper. Let the sauce thicken and stop cooking.
9. Heat water in a large saucepan and pre-cook the lasagna sheets.
10. Drain and use a paper towel to dry each sheet.
11. Rub the oven dish with a little olive oil.
12. Add a layer of lasagna to the baking dish, then a layer of the leek/chicken mixture, and finally a layer of the bechamel sauce. Repeat layers.
13. Finish with a layer of bechamel sauce.
14. Sprinkle with grated cheese.
15. Bake for 30 minutes.

leeks, chicken breasts, olive oil, salt, ground black pepper, hanout, butter, flour, milk, lasagna sheets, grated cheese

Taken from www.yummly.com/recipe/Leen-and-Chicken-Lasagna-2046467 (may not work)