Lasagne With Leeks And Sausage
|Leeks||2 Large, sliced|
|Spicy sausage||8 Ounce, sliced (1 1/3 Cups / 225 Grams)|
|Sieved tomatoes||7 Ounce (3/4 Cup / 200 Grams)|
|Dried mixed herbs||1 Pinch|
|Spinach lasagne sheets||6|
|Boiling water||2 Cup (32 tbs)|
|Butter||1 1⁄2 Ounce (3 Tablespoon / 40 Grams)|
|Flour||1 1⁄2 Ounce (6 Tablespoon / 40 Grams)|
|Milk||1⁄2 Pint (300 Milliliter / 1 1/4 Cups)|
|Grated cheese||2 Ounce (1/2 Cup / 50 Grams)|
|Freshly ground black pepper||To Taste|
|Fresh breadcrumbs||60 Milliliter (4 Tablespoon)|
Put the leeks and sausage in a deep oblong dish with 60 ml / 4 tbsp of the sieved (strained) tomatoes. Cover with vented cling film (plastic wrap) and cook for 6 minutes, stirring once. Add the rest of the tomato and the herbs, season, and set aside.
Put the lasagne in a deep pot and pour over enough boiling water to cover. Add a pinch of salt and a few drops of oil, cover and cook for 15 minutes. Drain and rinse thoroughly under cold running water. Lay the pasta on a tea (dish) towel to dry. (Do not use kitchen paper (paper towels) — it will stick.)
Make the cheese sauce. Put the butter in a dish and cook for 1 minute. Stir in the flour. Pour on the milk. Cook for 3 minutes, whisking after each minute. Stir in the cheese. Cook for a further minute and whisk again. Season to taste.
Assemble the dish in layers until all the ingredients are used up, finishing with a layer of cheese sauce.
Top with breadcrumbs and heat through in the microwave or in a conventional oven or under the grill (broiler).