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Ingredients

• 1 small onion, peeled and halved
• 3 cloves
• 450 ml milk
• 1 bay leaf
• tsp black peppercorns
• 30 g butter
• 30 g plain flour
• 2 tbsp double cream
• 150 g provolone cheese, coarsely grated
• 1 egg yolk

• 2 tbsp olive oil
• 1 onion, finely chopped
• 1 cloves garlic, crushed
• 400 g can chopped tomatoes
• 50 ml red wine vinegar
• 2 tsp caster sugar

• 50 g butter
• 900 g leeks, thinly sliced
• 2 cloves garlic, crushed
• 2 tsp leaves lemon thyme
• 2 tbsp water
• 250 g ricotta cheese
• 250 g fresh lasagne sheets

Description

Luxurious Yet Inexpensive, Rick Stein's Baked Pasta Dish Showcases The Buttery Flavour And Melting Tenderness Of Gently Stewed Leeks

UK TV