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Easy Leek and Ricotta Lasagna

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July 27, 2017 / Italian / By
Anna

 

Lasagna is one of those renowned Italian dishes that I do not attempt, that is until I came across a Jamie Oliver recipe for Leek Lasagna which I have adapted a little to suit my needs. 

As I have a house full of passata, made at the end of summer, and a garden full of leeks (I plant at least sixty each year), I use my simple passata as the tomato component rather than making an elaborate sauce. Purists would probably have a lot to say about my lasagna, but my family and friends love it. Everyone I cook for has eaten it this winter and there have been no complaints. There may even have been a few compliments!

I like to use some of the green part of the leek, so they need careful washing. Somehow leeks get quite a bit of soil in their tops. The easiest way I know to wash them is to slice them length ways through the middle but not going right to the end. If it is a big leek two slices might be needed. Having done this the leek will fan out and is easy to wash. It can then be chopped with ease. Of course if you want rounds, you would not use this method.

Simple Leek Lasagna

  • 3 - 4 leeks
  • 1 red onion chopped (yellow will do if you don't have red)
  • 1 clove of garlic
  • 250 grams spinach
  • 500 ml jar/bottle of passata
  • 1 packet of lasagna
  • 350-500 grams of ricotta (it depends how cheesey you like it)
  • 125 grams mozzarella
  • 75 grams parmesan grated
  • Salt and pepper

 

This makes a large quantity so make sure you have a suitable oven proof dish. Heat the oven to 180 and bake the lasagna for 45 minutes.

1. - In a saucepan, warm a splash of good quality oil; olive oil is fine for this as it should not get too hot; then, sweat the chopped leeks, onion and garlic. Add the spinach and cover sweating a few minutes more until the leaves have wilted.

Stir the ricotta into the leek mix and add salt and pepper to taste.

2. - Pour about a quarter of the passata into the bottom of a large, flat ovenproof dish. Spread some of the lasagna sheets over the sauce to cover it. It doesn't matter if you overlap the sheets, as you need a good cover. Then add half the leek, spinach and ricotta mix, spreading across the lasagna sheets. Continue like this, ending with a good layer of passata on the top of the last layer of lasagna. I usually only manage to use half a packet of lasagna but that is enough to feed six adults.

3. - Finally slice the mozzarella and dot over the surface. Sprinkle with the parmesan. You're ready to bake.

I usually put my dish inside an oven sheet to prevent any spillage burning on the base of the oven.

If you do not put the mozzarella and parmesan on the top, it freezes well. The cheeses can be added after defrosting and before warming thoroughly.

Compared to the lengths people go to making a traditional lasagna this is easy and quick as there is no béchamel to make, no meat sauce and no cooking the lasagna sheets in boiling water first. I'm happy about that!


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Country: Italy

Province/State: Umbria

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