Chicken & Leek Lasagne with Tuscan Kale – Winter Comfort

Poach the chicken: 

1. Preheat oven to 150°C. 
2. Place the chicken into a snug-fitting, oven-safe pot or Dutch oven. 
3. Add the milk, leek tops, stock pot, bay leaf, and lemon zest. Cover and bake for 90 minutes. 
4. Remove the chicken and set aside to cool for at least 30 minutes. 
5. Strain the poaching liquid through a fine sieve and discard the solids. (The milk may look split from the lemon zest, but it will come together in the béchamel.) 

Make the white sauce: 

1. Melt the butter in a large saucepan over medium heat. 
2. Add sliced leeks, reduce heat, and cook gently with the lid on for 5 minutes, stirring occasionally. 
3. Add garlic, tarragon, and cavolo nero, and cook until wilted. 
4. Increase the heat slightly, sprinkle in the flour, and stir for 1–2 minutes to cook it out. 
5. Gradually whisk in the reserved poaching liquid, stirring until thickened. 
6. Stir in mustard, lemon juice, and half the parmesan. 
7. Allow to cool slightly before adding the chicken. Season to taste. 

Shred the chicken: 

1. Roughly shred the cooled chicken, discarding skin and bones. 
2. Fold into the sauce — it should be thick enough to hold its shape when spooned. 

Assemble the lasagne: 

1. Spread a spoonful of chicken mixture over the base of a medium baking dish (approx. 29 × 23 cm). 
2. Layer with lasagne sheets, trimming to fit if needed. 
3. Top with a layer of chicken filling and sprinkle lightly with parmesan and mozzarella. 
4. Repeat: pasta, filling, cheese — aim for 3 layers of each, finishing with filling and a generous cheese topping. 
5. Cover with baking paper and foil, poking a few holes to let steam escape. 

Bake the lasagne: 

1. Increase oven to 180°C fan bake. 
2. Bake covered for 35 minutes. 
3. Remove foil and baking paper and bake for a further 15–20 minutes, until golden and bubbling. 
4. Rest for at least 10 minutes before serving (this helps it hold its shape when cut).