I tweaked the recipe as any domestic goddess would do. I like recipes that have 3 of your 5 a day and requires no effort in eating them.
3 chicken breasts
2 celery stalks, finely chopped
1 onion, finely chopped
1 carrot, finely chopped
2 bay leaves
1 tbsp olive oil
400ml chicken stock
1 tub of mascarpone
75g butter, plus extra for leeks
2 x leeks, washed and sliced
3 x 75g packs watercress
75g plain flour plus 1 tbsp
1 x 150ml carton single cream
100g Gruyère, finely grated
a squeeze of lemon juice
freshly grated nutmeg
1 x 250g pack fresh lasagne
Place the olive oil in a large pan and gentle sauté the onion, celery and carrot until soft. When soft, add the chicken breasts and brown.
Sprinkle in the flour and add the stock. Simmer for 15 minutes until the chicken is cooked. When chicken cooked, remove and shred with 2 forks and return to pan. Stir in the mascarpone and season well.
Meanwhile, heat a generous knob of butter in a lidded saucepan. Stir in the leeks, season and cook, covered, for15 minutes or until soft. Tip the watercress into a bowl and cover with boiling water. Stir around for 1 minute until wilted, then drain, refresh with cold water and squeeze dry. Chop roughly.
Once cooked stir the leeks into the chicken mixture.
Preheat the oven to 180°C, fan 160°C, gas 4. To make the sauce, melt 75g butter in a large saucepan and tip in the flour. Cook, stirring, for 1 minute. Remove from the heat and gradually blend in 500ml of milk. Bring the sauce to the boil, stirring until thickened. Simmer for 7-10 minutes then add the cream and half the Gruyère. Stir until smooth and add lemon juice, nutmeg and seasoning to taste. Measure out 300ml of the sauce into a measuring jug and set aside, then add the watercress to the sauce in the pan.
Lightly grease a 24cm x 30cm baking dish. Pour a third of the watercress sauce into the base of the dish and top with 2 sheets of lasagne. Add half of the chicken and leek mixture, then half of the remaining watercress sauce, then place 2 more lasagne sheets on top, followed by the chicken, leeks and the rest of the watercress sauce. Top with the remaining lasagne sheets and then pour over the reserved cream sauce. Scatter with the rest of the Gruyère.
Place the lasagne dish on a baking tray and cook for 45 minutes until crisp and golden brown on top. Leave to stand for 10 minutes before serving.