Ingredients
Utensils
Stovetop, Pot (small), Oven
recipe
Step 1
Preheat the oven to 180°C. Trim & discard the darker leaves & root ends of the leeks. Slice the leeks into 1-2 cm rounds & rinse thoroughly to remove any impurities.
Step 2
Melt a dab of butter in a pan, over high heat. Add the leeks & sauté for 2 min, stirring. Season with salt & pepper.
Step 3
Lower the heat to medium. Cover and continue cooking for another 8-10 min.
Step 4
Once the leeks are tender & lightly golden, mix in the ricotta cheese.
Step 5
In an oven-proof dish, add a first layer of cream. Top with grated parmesan & a layer of leek fondue. Season with salt & pepper then cover with a layer of lasagna sheets. Repeat this step twice, finishing off with a layer of cream & grated parmesan. Bake for 40 min at 180°C.
Step 6
Once the cheese has melted & the top is golden brown, remove the dish from the oven. Serve the leek & ricotta lasagna with a side of green salad & enjoy !
Personal notes
Add your own flavor!
Nutrition facts
Average estimated amount for one serving
| Energy | 750 cal. |
| Fat | 48 g |
| Carbohydrates | 50 g |
| Protein | 26 g |
| Fiber | 6 g |
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Leek & Ricotta Lasagna" contains 750 Energy, 48 g of Fat, 50 g of Carbohydrates, 26 g of Protein, 6 g of Fiber.
Price per portion
| € | Nos recettes à -2 € par portion |
| €€ | Nos recettes entre 2 € et 4 € par portion |
| €€€ | Nos recettes à +4 € par portion |
Please note, the price above is dependent on your grocer and the available products in the grocery store you chose.
Scores
D Nutri-score
The Nutri-score is an indicator intended for understanding nutritional information. Recipes or products are classified from A to E according to their food composition to promote (fiber, proteins, fruits, vegetables, legumes, etc.) and foods to limit (energy, saturated fatty acids, sugars, salt, etc.).
A Eco-score
The Eco-score is an indicator representing the environmental impact of food products. The recipes or products are classified from A to E. It takes into account several factors on the pollution of air, water, oceans, soil, as well as the impacts on the biosphere. These impacts are studied throughout the product life cycle.
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