FRIJE

Instructions

• 1.   Cut the bacon slices into small cubes.
• 2.   Peel and finely chop the onion.
• 3.   Remove the green parts and roots of the leeks, peel off the first layer, and wash them in clear water. Finely chop them.
• 4.   Remove the stems of the mushrooms, wash them carefully in clear water, and then slice them.
• 5.   In a pan, sauté the onion and bacon cubes in a drizzle of olive oil for a few minutes.
• 6.   Add the leeks and mushrooms, and let it all cook for at least 25 minutes, stirring regularly.
• 7.   Mix the flour and cornstarch with 10cl of cold milk (taken from the 60cl).
• 8.   Bring the remaining 50cl to a boil with the vegetable bouillon cube.
• 9.   Stir well until the bouillon cube has completely dissolved.
• 10.   Then pour the flour/cornstarch/milk mixture into the saucepan and stir immediately for 5 minutes without stopping.
• 11.   The sauce will thicken very quickly.
• 12.   Add the nutmeg, salt, and pepper.
• 13.   In an ovenproof dish, spread a little béchamel sauce.
• 14.   Place a lasagna sheet and cover with half of the leek and mushroom mixture.
• 15.   Top with some béchamel sauce and grated emmental cheese.
• 16.   Place another lasagna sheet, then béchamel sauce, the remaining filling, and grated emmental cheese.
• 17.   Finish with a lasagna sheet and cover with the remaining béchamel sauce.
• 18.   Finally, sprinkle with grated mozzarella.
• 19.   Bake for 40 minutes at 180°C and serve hot.

Notes & Suggestions

• Maggi Garlic and Parsley

Nutritional information *

Reference

• www.cuisinelolo.fr/2024/11/18/lasagnes-aux-champignons-poireaux-bacon/