Ingredients

How to make it

  • Soak the pre-cooked lasagna sheets in hot water for about 10 minutes (or whatever the instructions on the packaging say).
  • Chop the garlic and leek, set aside
  • Mix together with a fork the ricotta cheese, mozzarella cheese, egg, and 1 1/2 cups of the parmesan cheese. Salt and pepper. Save 1/2 cup parmesan for the end.
  • In a 9x13" baking pan (pyrex or metal, doesn't matter), spread a thin layer of tomato sauce.
  • Layer 6 of the lasagna sheets to cover the sauce
  • Add a layer of fresh spinach and a bit of the leek/garlic
  • Top with a layer of cheese (not too much! see photos)
  • Spoon more sauce over the top. Repeat the layering process twice more, pressing down lightly after every layer of lasagna in order to squeeze more layers in.
  • On the last layer, if you've run out of tomato sauce, simply take a fresh, ripe tomato, slice it thinly and put that on top of the pasta. Top with remaining cheese, leeks/garlic and the reserved 1/2 cup of grated parmesan.
  • Bake in the oven on 325F for approximately 1 hour, or until it is cooked through.

Reviews & Comments 2

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  • kukla 7 years ago
    I adore veggies!! And lasagna!! this one's a winner. Thanks, A_F_L!!
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  • krumkake 7 years ago
    That sounds absolutely wonderful - love veggie lasagna and this one is sure to be a hit. Thank you!
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