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Leeks
Sausages and Gorgonzola cheese lasagna
Author:
Les Cultures de chez nous
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Preparation
20
Baking
110
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
30 ml (2 tablespoons) of olive oil
6 spicy Italian sausages
1 package of 250 gr (3 cups) of Les Cultures de chez nous sliced leeks
340 gr (3/4 pound) of Gorgonzola cheese
250 ml (1 cup) of Ricotta cheese
2 whisked eggs
Tomato sauce of your choice
16 to 20 cooked lasagna pastas
Italian seasonings
227 gr (1/2 pound) of grated Mozzarella cheese
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Sausages and Gorgonzola cheese lasagna
From
Sep 22
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Jan 01
Preparation
In a nonadhesive pan, heat oil at medium heat. Add sausages and cook for 15 minutes to 20 minutes and turn frequently.
After cooking 10 minutes, add Les Cultures de chez nou sliced leeks and continue to cook while mixing from time to time. Remove pan and sausages from heat. Slice into thin slices and set aside.
Pour leeks in a bowl and add Gorgonzola and Ricotta cheese with eggs. Mix well with a fork until homogenization.
Preheat oven at 375 °F (190 °C).
In a lasagna plate of 12 inches x 8 inches (30 cm x 20 cm), generously spread tomato sauce at the bottom. Cover with a layer of pastas then half sausages slices. Season with Italian seasonings up to taste, salt and pepper. Soak with tomato sauce then cover with another layer of pastas.
Lay all cheese mixture uniformly then cover with another layer of pastas. Cover with sausages slices left and tomato sauce.
Season up to taste with Italian seasonings, salt and pepper.
Cover with an ultimate layer of pastas and garnish with grated Mozzarella cheese.
Set lasagna in the oven an bake for 30 to 45 minutes or until sides of lasagna boils lightly. Remove from oven and wait 15 minutes before serving.
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