I took “inspiration” in this video to cook something with leeks.
Ingredients:
- 2 big leeks: cleaned as per video and sliced
- 200g mushroom: cleaned and sliced
- 3 cloves of garlic finely chopped
- 5 sheets of lasagne
- 1 vegetable or beef stock cube + 500ml boling water
- 20ml cream
- 1 tsp chilli paste – optional
- 2-3 tsp soy sauce – optional
- Splash of white wine – optional
- 50g of grated cheese
- 1 bunch of asparagus
- 1 green pepper sliced
- salt + pepper + a bit of butter
Process:
- In a hot pan, fry the mushrooms, they should sizzle.
- Add the garlic, be sure doesnt burn!
- Add the leeks to the pan. Keep stirring so nothings sticks to the pan.
- Season with salt + pepper.
- Add the chilli, soy sauce and wine.
- Disolve the cube stock in the boiling water.
- Add the stock to the mushrooms and leeks.
- There will be a look to liquid so keep stirring.
- Add the cream.
- After a couple of minutes, add a lasagne sheet at each time into the pan. The sheet should cook in the liquid. Repeat with all of them.
- The sheets should break down and the sauce shouldnt be very dense anymore.
- In a baking dish, use a bit of butter to cover the bottom and pour the mushroom and leek mix.
- Pre-heat the oven at 200C
- In the same pan, fry the asparagus and green pepper until they are charred.
- Add them on top of the mushroom and leeks.
- Add the grated cheese on top of the asparagus
- Bake in the oven for 15 minutes aprox, until the top is brown.
This is the result:
To be honest, it was quite tasty! I liked the idea to cook the lasagne sheets in the same pan with all vegetables.