For the dough
18 oz Italian organic 00 flour
12 egg yolks
½ teaspoon salt
Filling
18 oz white cabbage
18 oz leeks
1/4- ½ teaspoon dried oregano leaves
7.5 oz butter
7 fl oz oz fresh cream
salt, to taste
pepper, to taste
1 oz extra virgin olive oil
For the blue cheese sauce
7 oz gorgonzola
7 oz fresh cream
Fresh herbs, as desired, for garnishing: thyme, parsley, sage, your choice
Mix the organic flour, salt and egg yolks until you get a smooth, compact dough
Roll out the dough with a rolling pin
Cut the dough into rounds and put to one side
Cook the round pasta sheets in boiling salted water for 2 minutes
Chop finely the leeks and white cabbage
Soften the vegetables in a little oil, starting with the leeks
Add salt and pepper and the butter and fresh cream
To make the sauce, gently simmer the cream and gorgonzola in a pan
Blend the sauce
Grease individual oven dishes with butter and alternate the pasta sheets and vegetable filling to make 2 or 3 layers
Bake the lasagna sealed with plastic wrap in a pre-heated oven at 175°C/375F for 10 minutes in an oven tray with a little water
Heat the blue cheese sauce
Place the sauce on a plate
Place the individual lasagna on the sauce
Garnish with the fresh herbs
Enjoy!
