• 4 leeks (white part only)
  • 60 ml (1/4 cup) olive oil
  • 1 chopped leek-mignon
  • 2 chopped garlic cloves
  • 100 gr (approx. 2/3 cup) pine nuts
  • 500 ml (2 cups) canned grilled peppers, drained
  • 250 ml (1 cup) white wine
  • 1 can 796 ml (28 oz.) tomatoes
  • 15 ml (1 tbsp.) steak spice
  • 250 ml (1 cup) 15% cream
  • 8 ready to cook lasagna sheets
  • 500 ml (2 cups) grated mozzarella cheese
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  • Blanche the leeks in boiling water for 10 minutes then allow to cool in cold water and put aside.
  • Pour the olive oil into a large casserole and heat over medium burner. Add the chopped leek and garlic and brown lightly for 5 minutes. Add the pine nuts and brown until the nuts are lightly colored. Add the peppers, white wine, tomatoes and steak spice, allow to simmer for 5 minutes then blend in a mixer.
  • Add the cream and allow to simmer for 2 minutes. Preheat the oven to 180°C (350°F). Roll each leek-mignon in a sheet of lasagna.
  • Place sauce in the bottom of each ramekin, add 2 cannelloni each and cover with sauce. Cook in the oven for 45 minutes then add the cheese and return to the oven for an additional 15 minutes.

Chef's notes