Leek lasagna

For 8 people
400 g of dried vegan lasagna
1600 g leeks
2 Tablespoons extra virgin olive oil
1 vegetable stock cube
Salt
white sauce (for this lasagna doubled all quantities)

Thoroughly clean the leeks and cut them into strips.
Let them then saute in a tablespoon of oil salting to remove water.
Prepare the béchamel using wholemeal flour, in order to get a more "rustic".
Boil lasagna in the water with half vegetable stock cube.
Lightly oil an ovenproof dish, then place it inside a first layer of lasagna. On this lay a layer of leeks and then the bechamel.
Repeat, alternating layers, until you run out of ingredients, trying to finish with a layer of bechamel.
Bake at 180° C for about fifteen minutes.