Lasagne with leek à la crème, peas and minced beef

Name: lasagne with leek à la crème, peas and minced beef
Cook time: 15 min
Total time: 45 min
Yield: 4
Ingredients: 1 el traditional olive oil; 300 g minced beef; 750 ml water; 125 g Mozzarella; 125 g basis for lasagna sauce; 450 g fine frozen garden peas; 450 g frozen leeks à la crème; 250 g fresh lasagne all'uovo

Fresh lasagne with minced beef, mozzarella, garden peas and leeks.

Ingredients

Kitchen Stuff

1 low baking dish (20 x 30 cm)

Directions

Preheat the oven to 200 ° C.
Heat the oil in a frying pan and fry the minced meat in 5 minutes.
Add the water, the moisture from the bag of mozzarella and the base for lasagne sauce and bring to the boil while stirring.
Add the garden peas and simmer for 1 min. Heat the leeks à la crème in a pan.
Cover the bottom of the oven dish with a layer of minced meat sauce. Cover successively with 4 lasagne sheets, a layer of leeks à la crème and a low meat sauce.
Continue to make layers until the leaves, leeks and sauce are gone. Make sure you finish with a layer of sauce.
Cut the mozzarella into 8 slices and place on top of the lasagna. Bake for about 30 minutes in the middle of the oven and serve.