Today’s recipe comes between a traditional Greek leek pie and an Italian classic pasta dish!
Ingredients
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- 6 leeks (sliced) ,
- 2 onions, white, medium size, cut into cubes ,
- 1 garlic clove ,
- 250 g mushrooms (cut into quarters) ,
- 6 slices bacon ,
- 300 g feta cheese crumbled ,
- 300 g grated gruyere of Naxos ,
- Salt ,
- Freshly ground pepper ,
- Smoked Paprika ,
- 1/2 cup white wine ,
- Olive oil for frying ,
- 9 lasagna sheets ,
- 200 g bechamel
Instructions
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- In a saute pan, heat the olive oil and sauté the onion with the garlic. ,
- Once the onion gets caramelized add the leek rings and the bacon and stir. ,
- Once all the leek's juices evaporate add wine and stir well to evaporate the alcohol so that what is only left is the taste of the wine ,
- Add the mushrooms and feta cheese and mix ,
- Lower heat and cook for another 10 minutes. We do not want to boil the mushrooms just to get theme al dente. ,
- Set 3 lasagne sheets in a pan, add over 1/3 of the filling and repeat the same process 2 more times. Cover with bechamel sauce and bake in a well preheated oven at 180°C for 40 minutes until the sauce gets a nice golden color