Photo: Markus Spiske
Sweet leek, ricotta & tomato lasagne
11 ingredients
6
openrecipes
You can either make this lasagne in 6 individual ovenproof dishes or in 1 large 3-litre ovenproof one. Alternatively, assemble it in 6 individual foil containers, cover with the lids and freeze for up to 3 months. Defrost thoroughly and cook as per the recipe.
Estimated Nutrition (whole recipe, rough)
611
Calories
32g
Protein
38g
Fat
35g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Onion | 1 medium (110g) | 44 |
| Red Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- olive oil
- 4 leeks, thinly sliced
- 2 red onions, thinly sliced
- 250 g spinach, washed and chopped
- 350 g good-quality ricotta
- 1 litre base tomato sauce
- 1 packet lasagne sheets, wholewheat if you can find them
- 125 g mozzarella ball
- 75 g fresh Parmesan, grated
- sea salt
- freshly ground black pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes