Leek lasagna
- 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 pasta
- 375 ml (1 1/2 cups) of cooking cream
- 500 ml (2 cups) of grated mozzarella cheese
- Salt and pepper
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Preheat oven to 350°F (180°C).
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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.
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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.
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In an oiled baking plate 33 cm x 23 cm (13 in. x 9 in.), set three lasagna pastas. Cover with half of the meat sauce and add three more pasta.
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Mix cream with leeks mixture and add half of this preparation over pasta. Set another layer of pasta. Cover with the remaining meat sauce and a layer of pasta then finish everything up with leeks mixture. Spread grated cheese.
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Oven bake at 350°F (180°C) for 30 minutes. Finish cooking everything up at broil for about 5 minutes.
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Cool down for 10 minutes before serving.
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