Carefully clean the leeks, cut away the roots and remove the upper, dark green part. Cut leeks into pieces about 12 cm long. Score leek pieces with a sharp kitchen knife to the center so that individual leek leaves pull apart. Remove twenty large, beautiful leaves. Blanch them in salted water for a few minutes. Cut the rest of the leeks into rings.
Peel carrots and celery, cut into small cubes. Halve tomatoes, remove seeds, cut halves into small cubes. Sauté carrots, celery and leek rings in butter, then cover and cook until just tender. Pour in the béchamel and add the tomatoes.
Fill leek leaves and vegetable sauce alternately into a greased casserole dish. Sprinkle with cheese. Bake in the oven at 200 degrees for about 15 minutes.
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