- STEP 1
First make the sauce. Gently heat the margarine in a pan until melted, then add flour and mix together to make a roux. Add the milk a splash at a time, constantly stirring with a wooden spoon as it heats through and thickens. Add cheddar and stir until melted. If too thick add extra milk, a splash at a time. Season.
- STEP 2
If using dried lasagne sheets, simmer in a pan of water for 10 mins to soften, then drain.
- STEP 3
Preheat oven to 180 degrees. Cut chicken into small cubes, heat a little oil in a frying pan and fry until cooked through.
- STEP 4
Remove chicken from the pan, add leeks and fry gently for 5 mins. Add garlic and fry for a further 2 mins.
- STEP 5
To the cheese sauce add chicken, ham, leeks and herbs. Mix well.
- STEP 6
Put a third of the sauce into a lasagne dish and spread out, then cover with half the lasagne sheets. Add another layer of sauce, followed by the remaining lasagne sheets and finally the last of the sauce. Sprinkle with parmesan and a little cracked black pepper if you like.
- STEP 7
Place into the oven and bake for 30 mins. Allow to cool for 3-5 mins before serving.