Lasagne with meat and leeks

2_03954 LASAGNE with meat and LEEKS INGREDIENTS for 6 PERSONS 600 g of leeks cut into regular washers 12 ready lasagna sheets, 300 g of minced beef, 250 g of tomatoes, 25 cl of bechamel, 10 g butter, olive oil, a shallot, a sprig of thyme, a sprig of basil, 80 g of grated Parmesan cheese, salt, pepper.

Peel and mince the shallots.

Melt the butter in a pan and sauté the chopped shallots.

Add the leeks and 1/2 glass of warm water.

Add salt and pepper and let simmer gently until the water is evaporated.

In a saucepan heat a tablespoon of olive oil and let it soften the minced meat; Add the tomato, thyme leaves and basil.

Add salt, pepper and Cook 10 minutes.

2 minute lasagna blanched in salted water abbondanate with a spoon of oil.

Drain and stendetele on a clean kitchen towel.

Lay 3 lasagna sheets in a baking dish and cover with half the stewed leeks.

Pour over half the béchamel sauce.

Lay on 3 more lasagna sheets, pour half of the sauce mixture and spread over other 3 sheets of lasagna.

Cover with the rest of the leeks and sauce.

Ultimate with latest sheets of pasta and meat sauce.

Sprinkle the grated cheese.

Place in the oven already warm to 210° and cook 7 minutes.

When cooked, remove from oven, let rest for a minute and serve.