Mushroom and Leek Lasagna | Alfie Cooks

Alfie Cooks

Name: Mushroom and Leek Lasagna
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: Nestle Table Cream; Brown Onion; Morton Iodized Salt, 26 Ounce; Handi-foil Lasagna Pans & Lids; SIGNATURE SELECTS Black Pepper, Ground; SIGNATURE SELECTS Vinegar, White Wine; Elephant Garlic; O Organics Tarragon; Leek; mushrooms; Near East Couscous Mix, Parmesan,; Kitchen Basics Unsalted Vegetable Stock

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Mushroom and Leek Lasagna

Serves 110 mins prep20 mins cook

A beautiful dish featuring a blend of mushrooms, leek, tarragon, and cream, perfect for autumn. The dish incorporates lasagna sheets that absorb flavors from the sauce, and a creamy texture enhanced by garlic, brown onion, veggie stock, and white wine vinegar. Season generously for a delightful Friday night treat.

0 servings

What you need

cup cream

brown onion

tsp salt

lasagna sheets

tsp black pepper

fl oz white wine vinegar

garlic

bunch tarragon

leek

mushrooms

oz parmesan

cup vegetable stock

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Instructions

1: Sauté mushrooms, leek, garlic, and brown onion until tender.

2: Add tarragon and cook down slowly with veggie stock and Alpro cream.

3: Incorporate white wine vinegar for a dash of acidity.

4: Season generously with salt and freshly-cracked black pepper.

5: Add lasagna sheets into the sauce a few minutes before serving.

6: Top with grated Parmesan if desired.

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