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Gallery Light Spinach and Leek Lasagna Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6
Ingredients Ingredient Checklist 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out 1/4 teaspoon red-pepper flakes 1/3 cup chopped fresh parsley 1 1/2 teaspoons fresh lemon juice 5 cups prepared pasta sauce 8 no-boil lasagna noodles 1 3/4 cups grated Parmesan (3 1/4 ounces)
Gallery Light Spinach and Leek Lasagna
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6
Gallery
Light Spinach and Leek Lasagna
Light Spinach and Leek Lasagna
Light Spinach and Leek Lasagna
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6
Recipe Summary
prep: 25 mins total: 1 hr 15 mins
Servings: 6
prep: 25 mins
total: 1 hr 15 mins
prep:
25 mins
total:
1 hr 15 mins
Servings: 6
6
Ingredients
Ingredients
- 3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well 3 tablespoons extra-virgin olive oil Coarse salt and ground pepper 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out 1/4 teaspoon red-pepper flakes 1/3 cup chopped fresh parsley 1 1/2 teaspoons fresh lemon juice 5 cups prepared pasta sauce 8 no-boil lasagna noodles 1 3/4 cups grated Parmesan (3 1/4 ounces)
Directions
Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
5 star values: 2 4 star values: 0 3 star values: 1 2 star values: 0 1 star values: 0
All Reviews for Light Spinach and Leek Lasagna
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Light Spinach and Leek Lasagna
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
