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INGREDIENTS
DIFFICULTY: LOW PREP. TIME: 30 MIN COOKING TIME: 30 MIN SERVINGS: 8 COST: LOW
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1/2 LB. TALEGGIO CHEESE, DICED
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1/4 CUP UNSALTED BUTTER
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5 TBLSPOON EXTRA VIRGIN OLIVE OIL
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3 SHALLOTS, FINELY CHOPPED
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4 LEEKS, FINELY CHOPPED
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1/4 CUP WHITE WINE
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FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, AS NEEDED
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SALT TO TASTE
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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)
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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
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IN A LARGE FRY PAN, OVER MEDIUM HEAT, PLACE THE BUTTER, OLIVE OIL, SHALLOTS AND SALT. COOK THE SHALLOTS UNTIL GOLDEN BROWN
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ADD THE LEEKS AND COOK, ADD THE WHITE WINE AND KEEP ON COOKING UNTIL THE LEEKS ARE TENDER
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ADD THE LEEKS TO THE BESCIAMELLA AND STIR
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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
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TAKE THE LASAGNA OUT OF THE OVEN AND COOL A LITTLE BEFORE SERVING
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SERVE THE LASAGNA WITH FRESHLY GRATED PARMIGIANO REGGIANO CHEESE, ENJOY!!