Preilasagne with bacon

Preheat the oven to 180 ° C.

Wash the leek and cut into rings.

Bake the bacon strips in a frying pan without oil or butter in 8 minutes. Take them out of the pan with a slotted spoon and drain on kitchen paper.

Fry the leeks and only the leaves of the thyme for 10 minutes in the remaining shortening. Stir frequently.

Meanwhile, heat the butter in a large pan. Add the flour and simmer on low heat for 3 minutes until tender (roux).

Add the milk and bring to the boil while stirring. Let the bechamel sauce cook over low heat for 4 minutes. Add the nutmeg.

Remove the bechamel sauce from the heat and mix in the leek and thyme. Divide a serving spoon of sauce over the bottom of the oven dish.

Cover successively with lasagne sheets, 1/3 of the bacon, the frozen garden peas and 1/3 of the sauce.

Make 2 more layers, finish with the sauce. Cut the mozzarella into slices and place on it. Bake the lasagna in the middle of the oven for about 45 minutes.