Leek & Ricotta Lasagna
Easy
Camille U.
Camille U.

Leek & Ricotta Lasagna

8 minutesPrep time

50 minutesCook time

750 cal.Per serving

Ingredients for 1

Lasagna sheets (oven-ready)

45 g

Lasagna sheets (oven-ready)

Leeks

200 g

Leeks

Ricotta cheese

100 g

Ricotta cheese

Heavy cream

80 ml

Heavy cream

Parmesan (grated)

20 g

Parmesan (grated)

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 (we used a 24 x 18 cm dish here), 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 !