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Preilasagne with bacon
Lasagne with leeks, bacon, white sauce and garden peas.
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Ingredients
Directions
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Preheat the oven to 180 ° C.
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Wash the leek and cut into rings.
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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.
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Fry the leeks and only the leaves of the thyme for 10 minutes in the remaining shortening. Stir frequently.
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Meanwhile, heat the butter in a large pan. Add the flour and simmer on low heat for 3 minutes until tender (roux).
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Add the milk and bring to the boil while stirring. Let the bechamel sauce cook over low heat for 4 minutes. Add the nutmeg.
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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.
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Cover successively with lasagne sheets, 1/3 of the bacon, the frozen garden peas and 1/3 of the sauce.
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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.
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Nutrition
667Calories
Sodium38% DV910mg
Fat46% DV30g
Protein62% DV31g
Carbs22% DV65g
Fiber32% DV8g
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