Leek lasagna

Lasagne aux poireaux et bœuf haché avec sauce tomate et fromage mozzarella
Preparation 30 min
Baking 45 min
Portions 6
Freezing No


  • 2 French shallots
  • 2 teaspoons (10 ml) butter
  • 2 leeks, sliced (3 cups)
  • 1/2 cup (125 ml) chicken broth
  • 1 pound (454 gr) chopped beef
  • 1 tablespoon (15 ml) olive oil
  • 3 cups (750 ml) tomato sauce of your choice
  • 1 28 oz. can (798 ml) diced tomatoes
  • 2 garlic cloves
  • 2 fresh thyme branches
  • 2 fresh basil branches
  • 12 cooked and drained lasagna pasta noodles
  • 1 1/2 cup (375 ml) cooking cream
  • 2 cups (500 ml) grated mozzarella
  • Salt and pepper
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  • Preheat oven to 350 °F (180 °C).
  • Peel and chop shallots. Melt in a pan with butter. Add the sliced leeks and chicken broth. Salt and pepper. Simmer over low heat until chicken broth is completely evaporated. Set aside.
  • Brown chopped meat in a pan with olive oil, then add diced tomatoes, tomato sauce, garlic, thyme and finely chopped basil. Salt and pepper and cook for 10 minutes.
  • In a 13 x 9 baking dish, oil and place three lasagna noodles. Cover with half the meat sauce and add three more noodles.
  • Mix cream with leek mixture and add half of this preparation over pasta noodles. Place another layer of pasta. Cover with the rest of the meat sauce and a layer of pasta then finish with leek mixture. Spread grated cheese.
  • Bake in the oven at 350 °F (180 °C) for 30 minutes. Finish cooking on broil for 5 minutes.
  • Let cool 10 minutes before serving.

Chef's notes

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