Chicken Corn Lasagna Recipe | Food Diaries | Zarnak Sidhwa | Italian Food

Method:

Melt butter. Add 1/2 cup flour. Cook, on low for 2 minutes. Remove from heat. Slowly add milk, whisking until smooth. Cook, until boiling. Heat oil. Add leeks and cook for 3 minutes or until tender. Add remaining flour and cook for 1 minute. Add chicken mince and cook until browned. Add corn and cream. Cook until thickened. Season with salt and pepper. Spoon a little chicken mixture into a greased baking dish. Top with boiled lasagna sheets. Spread remaining chicken mixture over. Add the cheese, repeat layers, lasagna sheets, chicken mixture, white sauce and all the cheese. Bake at 180 degrees c for 30-45 minutes or until top is golden.

Method:
Beat the butter, add in peanut butter, caster and brown sugars and beat until pale and creamy. Add egg and vanilla. Fold the flour and baking powder. Stir in half the white and dark chocolate chips. Press the mixture evenly over the base of a greased cookie tin. Sprinkle over the remaining combined choc chips and the peanuts. Bake at 180 degrees c or until done. Cool and then cut into wedges. Serve warm with ice cream and chocolate sauce.