FRIJE

Instructions

• 1.   Preheat the oven to 180°C (350°F). Trim the ends of the leeks to keep only the white part. Cut them into half-moons, then place them in a colander and rinse thoroughly to remove any impurities.
• 2.   Heat a drizzle of olive oil in a pan over high heat. Add the sliced leeks. Season with salt and pepper, then sauté for 2 to 3 minutes, stirring. Cover and continue cooking for 8 to 10 minutes over low heat.
• 3.   Meanwhile, prepare the béchamel sauce. In a saucepan, melt the butter over low heat. Add the flour and mix quickly.
• 4.   Gradually add the milk, stirring, until you get a slightly thick pancake batter-like texture. Add the pesto and mix again. Remove from heat and set aside.
• 5.   Check the leeks for doneness.
• 6.   In an ovenproof dish (ours measures 24 x 17 cm), spread a first layer of pesto béchamel. Then place the lasagna sheets and cover them with leeks. Add some pieces of fresh goat cheese and season with pepper. Repeat the process until all the ingredients are used.
• 7.   Finish with a layer of béchamel and fresh goat cheese. Bake for 30 to 35 minutes at 180°C (350°F).
• 8.   Once golden and cooked through, remove the lasagna from the oven. Serve them with a green salad dressed to your liking. Enjoy!

Nutritional information *

Reference

• jow.fr/recipes/lasagnes-aux-poireaux-chevre-et-pesto-93ml57rx7prk032s1c1d