monbento
Chef
monbento Chef
2 years ago

10 min

30 min

Ingredients

  • Ingredients for 1 mould MB Silicase 3/3:
  • For the lasagna:
  • 3 lasagna noodles
  • 4 slices of smoked salmon
  • 2 leeks white only
  • 75g of fresh goat cheese
  • 3 tablespoons of thick cream
  • Dill
  • Salt, pepper
  • For the crumble:
  • 4 tablespoons of flour
  • 4 tablespoons of grated parmesan cheese
  • 25g of butter

Preheat the oven at 200°C.

Rinse the leeks, slice thinly and cook (we used microwave steam cooking – a very quick solution ;-) but you can also cook them in a pan with a dash of olive oil).
Salt and pepper.

Mix the fresh goat cheese with the cream and dill.

Knead by hand the flour, parmesan cheese and butter: the dough must be grainy
Tip: take the butter out of the refrigerator 10 minutes ahead or melt a few seconds in the microwave.

Arrange the lasagna in a MB Silicase mould 3/3 following this order:
- Lasagna
- White leeks
- ¾ of the fresh goat/ thick cream/dill mix
- lasagna
- salmon
- lasagna
- ¼ of the of the fresh goat/ thick cream/dill mix
- crumble

Put in the oven for 30 minutes: the crumble must appear golden.

Let it cool down before unmoulding on a plate. You can transfer the lasagna in your MB Original bento box then.

Be careful not to leave your lasagna unattended too long at lunchtime: its golden crust and its “smell” of homemade are likely to attract the interest of your colleagues!

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