Leek and Rice Bechamel Lasagna

Ingredients

• 3 leeks
• 4 eggs
• 120 g grated cheese (emmental, gouda, masdaam)
• 4 slices of smoked ham
• Olive oil
• Salt and pepper
• 1 teaspoon dried oregano and leeks
• 9 lasagna sheets
• 1/2 cup rice
• 500-600 ml of milk
• 1/2 cup water
• 50 ml milk cream
• 40 g butter

Nutmeg

• Salt and pepper

Directions

1. Wash and clean the leeks. Cut the stalks in half lengthwise, then chop finely. Saut� in a little olive oil and 1-2 tablespoons water, in covered pan. Season with dried leeks and oregano, salt and pepper. Cook the eggs 8 minutes.
2. For the b�chamel, bring the water and rice to a boil. When absorbed, pour in the milk. When the rice is ready, add the butter and spices. Mix together until you get a smooth sauce with the thickness of a normal bechamel.
3. Grease a ceramic lasagna dish. Coat the bottom with 2-3 tablespoons of rice bechamel. Alternate once or twice lasagna sheets, rice bechamel, leeks, sliced ​​ham, slices of boiled eggs, grated cheese. Finish with a final layer of bechamel sauce, leeks and cheese. Sprinkle with dried oregano.
4. Cook the lasagna in the oven at 200�C/ 400�F for 30-40 minutes.