Sweet leek, ricotta & tomato lasagne

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.

Nutritional Information (amount per serving)

Calories
371kcal

Carbs
31.1g

Sugar
7.5g

Fat
16.6g

Saturates
9.8g

Protein
20.6g

Serves 6

Ingredients
olive oil
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

Method
Preheat your oven to 180C/350F/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 2530 minutes or the large one for 45
minutes they need to be cooked through and golden brown on top.

freshly ground
black pepper
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