Help please. Leeks too stringy and difficult to cut.

[mckenzie]

So DS has his catering exam tomorrow and is doing a lasagna but with leeks, not pasta (aka the Hairy Bikers).
The dish looks and taste delicious but serving it is tricky.
The leeks don't cut easily so it's difficult to dish up a neat portion (which is what he must do tomorrow).
Have the links not been blanched enough maybe?
Should he cut them into smaller pieces before layering the dish?
Any ideas gratefully received on DS's behalf.
TIA

How about if he cut them in to smaller pieces so that when he does cut it, it doesn't involve having to cut through the whole piece of leek
i.e. if he were to cut each leek "sheet" into 8-10 pieces instead of just using 3 or 4

Scissors? Not being facetious, it's what I would do if serving up at home to guests.

Thank you.
I gave DS both of your tips so fingers crossed he works something out and I'm eating delicious leak lasagna for my tea tonight.