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Sweet leek, ricotta and tomato lasagne
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Total Time:
1 hour
Indulgent ricotta and spinach create a delicious veggie lasagne.
Ingredients:
  • 4 leeks thinly sliced
  • 2 red onions thinly sliced
  • 250 g spinach washed and chopped
  • 350 g good-quality ricotta
  • 1 litre base tomato sauce
  • 1 packet lasagne sheets wholewheat if you can find them
  • 125 g mozzarella ball
  • 75 g fresh Parmesan grated
  • sea salt
  • freshly ground black pepper
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4 and warm a large saucepan with a splash of olive oil. Cook the leeks and sliced red onions over low heat until soft, about 10 minutes. Add the chopped spinach and cook until wilted. Let it cool slightly and drain any excess liquid. 2. Combine the ricotta with the leek and onion mixture, season with salt and pepper. 3. Spread a quarter of the tomato sauce in the dish(es), layer with lasagna sheets. Add half of the leek and ricotta mixture and a third of the remaining tomato sauce. Repeat with lasagna sheets, remaining leek mixture, and half of the remaining tomato sauce. 4. Top with lasagna sheets, remaining tomato sauce, mozzarella pieces, and Parmesan. 5. Bake individual dishes for 25-30 minutes or a large dish for 45 minutes until cooked through and golden brown.

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