Leek & Ricotta Lasagna

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A simply divine vegetarian lasagna!

Camille C.
Camille C.

11 minutes

Prep time

50 minutes

Cook time

745 cal.

Per serving


Stovetop, Pot (small), Oven, Frying pan, Sheet Tray



Step 1

Preheat the oven to 350°F. Wash the leeks. Chop off the ends. Slice the rest into rings.


Step 2

Melt a dab of butter in a pan over medium heat. Add the leeks. Season with salt & pepper. Cook, stirring for 2 min.


Step 3

Reduce the heat to low, cover & cook for 5-7 min.

Ricotta cheese

Step 4

Then remove the leeks from the heat. Stir in the ricotta. Set aside.

Heavy cream
Parmesan (grated)
Ricotta cheese

Step 5

Start layering your lasagna! Cover the bottom of a baking dish with a quarter of the cream & parmesan. Add a layer of the ricotta-leek mixture (about a third). Season with salt & pepper.

Lasagna sheets (oven-ready)

Step 6

Cover with a single layer of lasagna noodles.

Step 7

Repeat with the remaining ingredients until you have 2-3 layers total.

Heavy cream
Parmesan (grated)

Step 8

Top with a final layer of cream & parmesan. Cover with foil or a lid. Bake for 30-40 min, or until the lasagna noodles are cooked through. Serve & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy745 cal.
Fat43 g
Carbohydrates62 g
Protein25 g
Fiber4 g

On average, one serving of the recipe "Leek & Ricotta Lasagna" contains 745 Energy, 43 g of Fat, 62 g of Carbohydrates, 25 g of Protein, 4 g of Fiber.

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Leek & Ricotta Lasagna