Leeks lasagna
30
45
6
No
Ingredients
- 2 french shallots
- 10 ml (2 teaspoons) of butter
- 1 package of 250 g (4 cups) of Les Cultures de chez nous sliced leeks
- 125 ml (1/2 cup) of chicken broth
- 454 g (1 pound) of chopped beef
- 15 ml (1 tablespoon) of olive oil
- 750 ml (3 cups) of tomato sauce up to 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 cooking cream
- 500 ml (2 cups) of grated mozzarella cheese
- Salt and pepper
Preparation
Side-by-side mode- Preheat oven at 350°F (180°C).
- Peel and chop shallots. Melt in a pan with butter. Add sliced leeks and chicken broth. Salt and pepper. Simmer at low heat until complete evaporation of chicken broth. Set aside.
- Fry chopped meat in a pan with olive oil then add diced tomatoes, tomato sauce, garlic, plucked thyme and finely chopped basil. Salt and pepper then cook for about 10 minutes.
- In a baking plate of 13 x 9, oiled, set three lasagna pastas. Cover with half 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 remaining meat sauce and a layer of pastas then finish everything up with leeks mixture. Spread grated cheese.
- Oven bake at 350°F (180°C) for 30 minutes. Finish cooking everything up at broil for about 5 minutes.
- Cool down 10 minutes before serving.
