Jamie Oliver

Sweet leek, ricotta and tomato lasagne

With a gorgeously rich sauce

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Sweet leek, ricotta and tomato lasagne

Serves 6
Cooks In1 hour
DifficultySuper easy
Nutrition per serving
  • Calories
    371
    19%
  • Fat
    16.6g
    24%
  • Saturates
    9.8g
    49%
  • Protein
    20.6g
    46%
  • Carbs
    31.1g
    12%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

Nutrition per serving
  • Calories
    371
    19%
  • Fat
    16.6g
    24%
  • Saturates
    9.8g
    49%
  • Protein
    20.6g
    46%
  • Carbs
    31.1g
    12%
  • Sugar
    7.5g
    8%

Of an adult's reference intake

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it’s associated with weight gain, diabetes, cancer and heart disease

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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
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Method

Preheat your oven to 180ºC/350ºF/gas 4. Heat a large saucepan and add a splash of olive oil. Add the leeks and sliced red onions, and sweat, slowly, until soft – about 10 minutes. Add the chopped spinach and briefly cook until wilted down. Set aside to cool slightly, then drain off any excess liquid in the pan.

Mix the ricotta into the leek and onion mixture and season with a tiny pinch of salt and pepper.

Spoon a quarter of the base tomato sauce into the bottom of 6 individual ovenproof dishes, or into a 3-litre ovenproof dish. Cover with sheets of lasagne. Spread half the leek and ricotta mixture over the lasagne, then add a third of the remaining tomato sauce. Repeat with more lasagne sheets, the remaining leek and ricotta mixture and then half the remaining tomato sauce. Finish with a final layer of lasagne sheets, then spread the rest of the tomato sauce over the top.

Tear the mozzarella into small pieces and dot over the top of the lasagne. Sprinkle with the Parmesan. Place on a baking sheet and bake the individual lasagnes for 25–30 minutes or the large one for 45 minutes – they need to be cooked through and golden brown on top.

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