Lasagnette with leeks and fontina
Instructions
Clean the leek, wash and cut into thin slices, removing the top green, then braise them in a pan with oil and butter for about 10-12 minutes, adjust salt and pepper.
Meanwhile in salted water Cook the pasta for lasagna, on a baking sheet or in single-portion tubs of buttered aluminum previously do with pasta, leeks, cream, fontina, cut into pieces, and the grated cheese, mixing well ingredients and so to 4 layers.
Fires for 20 minutes at 150 degrees, taking care not to bake too lasagna.
Ingredients and dosing for 4 persons
- 500 g of fresh lasagna pasta type
- 5 leeks
- 300 g of fontina valdostana cheese
- Salt
- Pepper
- Olive oil
- Butter
- Grated cheese
- 1 jar of cooking cream (25 cl cans)