Recipe

Spinach And Leek Lasagna Recipe

Add Step-by-Step Photos	A_fuego_lento / All my dishes 9 months, 3 weeks ago This is a recipe I made up when I had a group of friends coming for lunch, some vegetarian. Well, the meat-eaters and vegetarians both went back for seconds! As far as the cheeses go, you can basically mix and match what you like. I live in Spain, so... More Prep:20m Cook:90m Servings:8	A_fuego_len
	filling comfort food italian vegetarian cheap easy

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Ingredients

4-5 cups of fresh tomato/marinara sauce (try not to use jarred sauce!)

1/2 leek, cleaned and chopped

18 sheets pre-cooked lasagna

4-5 cups fresh baby spinach

1 1/2 cups of fresh ricotta cheese or queso fresco

1 1/2 cups of shredded mozzarella cheese

2 cups of grated parmesan cheese

1 egg

2 cloves of garlic, chopped

1 ripe tomato, cut into slices (optional)

Directions

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.

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