Lasagne with leek à la crème, peas and minced beef

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.