Lasagna has no seasons but is real comfort food. This recipe is vegetarian and tastes good throughout the whole year. Leek is the most important ingredient. Clean and chop 600 grams of leek for 2p. Spread on baking paper. Mix with 1 table spoon of olive oil, 1 table spoon of dried thyme, nutmeg, pepper and salt. Bake in the oven at 180° for 30 minutes. Stir halfway and add 4 chopped garlic cloves. Cool down.
Make a béchamel sauce with 1 table spoon of butter, 1 table spoon of flour, 500 ml of milk, pepper, a portion of vegetal stock powder, nutmeg snd a drizzle of lemon juice as finishing touch. Mix with 250 grams of ricotta and 20 grams of grated parmesan.
Oil a rectangular recipient for 2p. Spread some sauce. Continue with a thin sheet of fresh pasta, leek, sauce, pasta, …( I use 4 sheets = approximately 60 grams of fresh pasta). Finish with sauce, some more grated parmesan and a few stems of fresh thyme. Bake in the oven at 180° for 25 minutes. Serve with a radicchio salad and a sweet mustard dressing ( 1 teaspoon of mustard with honey, 1 table spoon of red wine vinegar and 1 table spoon of olive oil).
I love hot summers 🔥