Sweet leek, ricotta and tomato lasagne
(from Elyce123’s recipe box)
freeze uncooked lasagnes, defrost thoroughly before cooking as per recipe
Source: delicious. September 2005
Prep time: 20 minutes
Cook time: 45 minutes
Serves 6 people
Categories: September
Ingredients
- olive oil
- 4 leeks, thinly sliced
- 2 red onions, thinly sliced
- 250g spinach, washed and chopped
- 500g good-quality ricotta
- 1 litre base tomato sauce
- 1 packet lasagne sheets
- 1 ball mozzarella
- 100g fresh Parmesan, grated
Directions
-
Preheat the oven to 180˚C/fan 160˚C/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 well with salt and pepper.
- Spoon a quarter of the tomato sauce into the bottom of 6 individual ovenproof dishes. 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 for 25-30 minutes – they need to be cooked through and golden brown on top.