• 2 French shallots
  • 10 ml (2 teaspoons) of butter
  • 1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
  • 125 ml (1/2 cup) of chicken broth
  • 454 gr (1 pound) of chopped beef
  • 15 ml (1 tablespoon) of olive oil
  • 750 ml (3 cups) of tomato sauce of your choice
  • 1 can (798 ml) of diced tomatoes
  • 2 garlic cloves
  • 2 fresh thyme branches
  • 2 fresh basil branches
  • 12 cooked and drained lasagna pastas
  • 375 ml (1 1/2 cup) of cookig cream
  • 500 ml (2 cups) of grated mozzarella
  • Salt and pepper
LeeksFind our bag in yourlocal grocery store


  • Preheat oven at 350 °F (180 ºC).
  • Peel an chop shallots. Melt in a pan with butter. Add Les Cultures de chez nous sliced leeks and chicken broth. Salt and pepper. Simmer at low heat until complete evaporation of chicken broth. Set aside.
  • Brown chopped meat in a pan with olive oil, then add diced tomatoes, tomato sauce, garlic, pluck thyme and finely chopped basil. Salt and pepper and cook for 10 minutes.
  • In a cooking plate of 13 x 9, oile, and set three lasagna pastas. Cover with half the meat sauce and add three more pastas.
  • Mix cream with leeks mixture and add half of this preparation over pastas. Set another layer of pastas. Cover with rest of meat sauc and a layer of pastas then finish with leeks mixture. Spread grated cheese.
  • Oven bake 350 °F (180 ºC) for 30 minutes. Finish the cooking with broil for 5 minutes.
  • Cool down 10 minutes before serving.

Chef's notes