LEEK & SQUASH CASSEROLE; MEDITERRANEAN DISH WITH LAYERS OF FLAVOURS

FULL RECIPE for The LEEK & SQUASH CASSEROLE
Ingredients:

For the vegetable mixture:
1 kg leeks
1 kg squash
1/4 +1/4 cup olive oil
1/2 +1/2 tsp salt

For the ground beef mixture:
800 g ground beef
2 tomatoes
1 large onion
1/2 cup olive oil
2 eggs
1/2 tsp salt
1 tsp ground black pepper
1/2 tbsp coriander
1/2 tbsp red pepper flakes
1 tbsp dried oregano
1 cup breadcrumbs

Bechamel (White) Sauce*
(*) Find the separate video and recipe on Fairies Cuisine YouTube Page

For serving:
100 g mozzarella cheese
4-5 sprigs fresh dill
8-10 cherry tomatoes

Directions:
PREPARING the VEGETABLES
Since the recipe has many layers, I recommend cooking the vegetables 1 day before to avoid the rush for the dinner.
Wash the leeks and squashes
Discard the roots and hard (outer) leaves of the leeks
Cut the leeks into small pieces
Soak the diced leeks in a bowl of water for 20-30 minutes to remove any remaining dirt or sand between the inner leaves
Drain the excess water and cook the leeks in a large pot with 1/4 cup of olive oil for 30 minutes or until all the juice from the leeks has evaporated
Then, if you will not use immediately, place the cooked leeks in a bowl and keep it in the fridge
Discard the stems of the squash
Then, grate the squash
Pour 1/4 cup of olive oil into a large pot
Squeeze the excess juice of the grated squash and add the solids to the pot
Cook for 8-10 minutes on the medium-high setting, while stirring continuously
After cooking, drain the excess juice through a strainer, then place the cooked squash in a bowl
If you will not use it immediately, keep it in the fridge

PREPARING the GROUND BEEF
Peel, wash and dice the onion
Wash, peel, and dice the tomatoes
Pour 1/2 cup of olive oil into a large pot
Add the diced onions and stir for 3-4 minutes on medium-high heat
Add the ground beef and cook, while stirring continuously, until its color turns brown
Then, add the diced tomatoes, 1 tsp of ground black pepper, 1/2 tbsp of dried coriander, 1/2 tbsp of red pepper flakes, and 1/2 tsp of salt
Combine the ingredients and cook the mixture until all the juice evaporates
Let the ground beef mixture cool down to room temperature

Cook the Bechamel (White) Sauce*
(*) Find the recipe on Fairies Cuisine YouTube Page

ASSEMBLY OF ALL FLAVOURS
Ground beef:
Once the ground beef mixture cools down to room temperature, add 2 eggs, 1 tbsp of dried oregano, and 1 cup of breadcrumbs. Mix them well
Layer the ingredients in an ovenware container
Begin with the ground beef mixture, press and level it along the bottom of the container
Vegetables:
Mix the cooked leek and squash together, add 1 tsp of salt and ~2 cups of the Bechamel sauce. Thoroughly combine the sauce with the vegetables
Then, create the second layer by spreading the vegetable mixture over the ground beef
Complete the third (final) layer by pouring the rest of the Bechamel sauce onto the casserole

BAKING
Preheat the oven to 400 and bake the casserole for 45-50 minutes
Then, sprinkle the grated mozzarella over the casserole and return it to the oven to bake for 8-10 more minutes
Let the cheese melt and develop a captivating golden brown colour
Once the baking is done, rest the casserole for 8-10 minutes
Serve it hot and fresh

SERVING
The Leek & Squash Casserole is a precious dinner choice for the whole house!
The vegetables give this dish a healthy and filling quality. The layers of flavour and savoury satisfaction are sure to spoil you and your entire household.
Proudly feast your friends and family

Relax and Enjoy!

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