Spinach Leek Lasagna
Servings
4Serving size
about 2 cups lasagnaThis recipe can be multiplied using multiple pans. This recipe makes great leftovers and will keep well, refrigerated, for about 4 days. It also freezes well.
Ingredients
| 1 tsp. Olive oil |
| 2 medium (about l2 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate) |
| 16 Ounces Fresh spinach |
| 1/2 tsp. Ground nutmeg |
| 1/8 Tbsp. Cayenne pepper (optional) |
| 2 Tbsp. All purpose flour or garbanzo flour |
| 1 cup No salt added vegetable stock |
| 1/2 cup 2% milk |
| 2 ounce Parmesan cheese (grated) |
| 8 ounce Whole Wheat Lasagna (or gluten free lasagna) |
| 4 ounce Provolone cheese (sliced or shredded) |
Instructions
Preheat the oven to 325°F.
Place a large skillet over medium high heat.
Add the oil and when the oil is hot add the green part of the leeks.
Cook for about 3 minutes. Stir frequently.
Add the white part of the leeks and cook for about 3 minutes. Stir frequently.
Add the spinach in batches and as it begins to wilt continue adding. Cook only until wilted.
Add the nutmeg, cayenne pepper and flour.
Cook for about 30 seconds until the flour is well blended into the vegetables and add the vegetable stock.
Add the milk and cook for about 2 minutes until the sauce begins to thicken. Stir frequently.
Remove from the heat and add the parmesan cheese. Fold together until blended.
Place a layer of lasagna noodles in the bottom of the Pyrex dish.
Spread 1/3 of the spinach and leek mixture over the top of the noodles.
Add a layer of noodles and 1/3 of the spinach and leek mixture.
Add a third layer of the lasagna noodles and top with the remaining spinach and leek mixture.
Cover the Pyrex dish with foil and bake for 30 minutes.
Remove the foil from the top of the lasagna and distribute the provolone across the top of the lasagna.
Bake, uncovered, for about 5 minutes until the cheese is melted.
Serve.
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Special Diet Information
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Lactose
This is NOT safe for those who are lactose intolerant.
Recipe Notes
This is a great dish to introduce spinach to people who think they don’t like spinach. The sweetness of the leeks helps counteract the bitterness of spinach that can turn people off. The creaminess of the cheese really rounds out this recipe.
I love nutmeg with spinach. It brings a warm and savory note, but adding the cayenne (optional) is a great counterpoint that balances all of the flavors in this recipe – sweet, salty, bitter, umami – well.
There is always a bit of effort to making your own lasagna but it is so, so worth it. The best part is that you can make a lot of it: it’s just as easy to make two or even three pans of lasagna is it is to make one. Because it freezes well you can always have something delicious and ready for dinner.