Leek & Ricotta Lasagna

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A simply divine vegetarian lasagna!

Camille C.
Camille C.
665

11 minutes

Prep time

50 minutes

Cook time

745 cal.

Per serving

Utensils

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

recipe

Leeks

Step 1

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

Leeks

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.

Leeks

Step 3

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

Ricotta cheese
Leeks

Step 4

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

Heavy cream
Parmesan (grated)
Ricotta cheese
Leeks

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
Easy