Leek lasagna Ingredients: 800 g of - leeks - 10 sheets of - fresh lasagna 500 g of - ricotta - 40 g of - parmesan - 2 eggs.
Utensils：
- 1 Gratin dish- oven dishes 1 frying pan- frying pans 1 Knife- kitchen knives 1 Wooden spoon- 1 saucepan- pots and pans 1 1 Oven- ovens 1 pitter- 1 dish-
Total time: 1h05 Preparation: 20 min Rest:- Cooking: 45 min
Phase 1
Slice the leeks and brown them with olive oil.
Phase 2
Meanwhile, mix the ricotta, the 2 eggs, salt, pepper and nutmeg.
Phase 3
Boil alarge pot of salted water, and soak the fresh pasta sheets in it for 3 minutes. Drain them on a cloth so that they lose their water.
Phase 4
Add the melted and drained leeks to the ricotta-egg mixture, mix well.
Phase 5
Arrange in a gratin dish successively: a layer of pasta, a layer of leek mixture, sprinkle with parmesan, then pasta... Finish with a layer of pasta, parmesan and a few drops of olive oil.
Phase 6
Cook for 45 minutes in a medium-hot oven (thermostat 6-7/200°C).
Utensils：
- 1 Gratin dish- oven dishes 1 frying pan- frying pans 1 Knife- kitchen knives 1 Wooden spoon- 1 saucepan- pots and pans 1 1 Oven- ovens 1 pitter- 1 dish-
Total time: 1h05 Preparation: 20 min Rest:- Cooking: 45 min
Phase 1
Slice the leeks and brown them with olive oil.
Phase 2
Meanwhile, mix the ricotta, the 2 eggs, salt, pepper and nutmeg.
Phase 3
Boil alarge pot of salted water, and soak the fresh pasta sheets in it for 3 minutes. Drain them on a cloth so that they lose their water.
Phase 4
Add the melted and drained leeks to the ricotta-egg mixture, mix well.
Phase 5
Arrange in a gratin dish successively: a layer of pasta, a layer of leek mixture, sprinkle with parmesan, then pasta... Finish with a layer of pasta, parmesan and a few drops of olive oil.
Phase 6
Cook for 45 minutes in a medium-hot oven (thermostat 6-7/200°C).