How to make
Peel the carrots and cut them finely. Cook them in boiling salted water for 10-15 minutes. Wash the leeks and finely chop them. Melt the butter in a skillet and sauté the vegetables for 5-10 minutes. Melt the other butter for the Alfredo sauce in a pot on the stove and gradually add the cheese. Stir until melted.
Top up with cream and stir, remove it from the fire before it boils. Add the parsley and season with salt and black pepper. Drain the sauteed vegetables. Boil the lasagna sheets according to the instructions on the package. Drain them well.
Grease a baking tray. Cover the bottom with sauce well. Arrange several sheets and distribute the vegetables on top. Alternate between sheets, alfredo sauce, sheets and vegetables. Top with lasagna sauce.
Bake at 500°F (260 °C), for about 40 minutes. Just before taking out the lasagna, sprinkle it with plenty of parmesan and bake until golden.
