Leek and rice béchamel lasagna

Лазаня с праз и оризов бешамел1 1024x685 Leek and rice béchamel lasagna

Leek and rice béchamel lasagna


3 leeks
4 eggs
120 g grated cheese (emmental, gouda, masdaam)
4 slices of smoked ham
Olive oil
Salt and pepper
1 teaspoon dried oregano and leeks
9 lasagna sheets

½ cup rice
500-600 ml of milk
½ cup water
50 ml milk cream
40 g butter
Salt and pepper


Wash and clean the leeks. Cut the stalks in half lengthwise, then chop finely. Sauté in a little olive oil and 1-2 tablespoons water, in covered pan. Season with dried leeks and oregano, salt and pepper. Cook the eggs 8 minutes.

For the béchamel, bring the water and rice to a boil. When absorbed, pour in the milk. When the rice is ready, add the butter and spices. Mix together until you get a smooth sauce with the thickness of a normal bechamel.

Grease a ceramic lasagna dish. Coat the bottom with 2-3 tablespoons of rice bechamel. Alternate once or twice lasagna sheets, rice bechamel, leeks, sliced ​​ham, slices of boiled eggs, grated cheese. Finish with a final layer of bechamel sauce, leeks and cheese. Sprinkle with dried oregano.

Cook the lasagna in the oven at 200°C for 30-40 minutes.

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