FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, AS NEEDED
SALT TO TASTE
1/2 LB. FRESH PASTA LASAGNA (USED AS IS, NOT BOILED) OR REGULAR LASAGNA BOILED AND DRAINED (AS DIRECTED ON THE BOX) OR OVEN READY LASAGNA (PREPARE AS DIRECTED ON THE BOX)
RECIPE
HEAT OVEN AT 450°F
WHEN THE BESCIAMELLA IS STILL HOT, ADD THE TALEGGIO CHEESE AND STIR UNTIL THE CHEESE IS COMPLETELY MELTED. SET A SIDE
IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE BUTTER, OLIVE OIL, SHALLOTS AND SALT. COOK THE SHALLOTS UNTIL GOLDEN BROWN
ADD THE LEEKS AND COOK, ADD THE WHITE WINE AND KEEP ON COOKING UNTIL THE LEEKS ARE TENDER
ADD THE LEEKS TO THE BESCIAMELLA AND STIR
START TO ASSEMBLE THE LASAGNA BY COATING THE BOTTOM OF THE PAN WITH THE BESCIAMELLA SAUCE. THEN KEEP ON REPEATING : LASAGNA - BESCIAMELLA - PARMIGIANO, UNTIL YOU FINISHED THE INGREDIENTS, BUT FINISH WITH THE PARMIGIANO CHEESE. PUT THE LASAGNA IN THE PREHEATED OVEN FOR 30 MINUTES OR AS DIRECTED ON THE BOX
TAKE THE LASAGNA OUT OF THE OVEN AND COOL A LITTLE BEFORE SERVING
SERVE THE LASAGNA WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!