1 hr
Super easy
serves 6
About the recipe
Creamy ricotta cheese and spinach are the perfect combo in this veggie lasagne.
Ingredients
olive oil
4 leeks, thinly sliced
2 red onions, thinly sliced
250g spinach, washed and chopped
350g good-quality ricotta
1 litre base tomato sauce
1 packet lasagne sheets – wholewheat if you can find them
1 x 125g ball of mozzarella
75g fresh Parmesan, grated
sea salt and freshly ground black pepper
Top Tip
You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.
Method
- Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.
- Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.
- Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.
- Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top.
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