Lasagnette With Leeks And Fontina

Preparation:

Preparation: Clean the leeks, wash and cut them into slices, removing the green upper part, then stew them in a pan with oil and butter for about 10-12 minutes, add salt and pepper to taste. In the meantime, cook the lasagna pasta in salted water, in a previously buttered baking pan or aluminum single-portion trays, make layers with the pasta, leeks, cream, fontina cheese cut into pieces, and the grated cheese, diluting the ingredients well and so on for 4 layers. Bake for 20 minutes at 150 degrees being careful not to brown the lasagna too much.