For 8 people
For 8 people
Brown the leeks cut in olive oil, then add 50 milliliters of water and cook for 30 minutes over low heat.
Cook the carrots cut into rings in the water for 20 minutes with the touch of thyme.
Brown the chopped onions for 5 minutes, garlic and celery cut in olive oil. Then pour the tomato coulis.
Simmer for ten minutes then add the cooked carrots.
In your mold, place 2 tablespoons of olive oil then alternate the layers in this order: lasagna leaf, ricotta, leeks, tomato sauce. In the end sprinkle with mozzarella.
Put in the oven preheated to 180°C for 40 minutes.
Serve sprinkled with flat parsley.
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