Reviews (1) Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4 Martha Stewart Member Rating: Unrated 11/04/2011 Made this recipe when I first saw it in an addition of Everyday Food, and absolutely loved it! I added mushrooms and it was delicious. The Bechamel recipe makes more than enough sauce. I added a touch of nutmeg and cayenne to mine to really kick up the flavors. Yum Yum!!!
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Gallery Rich 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 1 recipe Basic Bechamel Sauce 8 no-boil lasagna noodles 1 3/4 cups grated Parmesan (3 1/4 ounces)
Gallery Rich Spinach and Leek Lasagna
Recipe Summary prep: 25 mins total: 1 hr 15 mins Servings: 6
Gallery
Rich Spinach and Leek Lasagna
Rich Spinach and Leek Lasagna
Rich 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 1 recipe Basic Bechamel 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 (1)
Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: Unrated 11/04/2011 Made this recipe when I first saw it in an addition of Everyday Food, and absolutely loved it! I added mushrooms and it was delicious. The Bechamel recipe makes more than enough sauce. I added a touch of nutmeg and cayenne to mine to really kick up the flavors. Yum Yum!!!
Reviews (1)
Add Rating & Review 19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
Add Rating & Review
19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
19 Ratings 5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
5 star values: 2 4 star values: 0 3 star values: 6 2 star values: 7 1 star values: 4
Martha Stewart Member Rating: Unrated 11/04/2011 Made this recipe when I first saw it in an addition of Everyday Food, and absolutely loved it! I added mushrooms and it was delicious. The Bechamel recipe makes more than enough sauce. I added a touch of nutmeg and cayenne to mine to really kick up the flavors. Yum Yum!!!Martha Stewart Member
Rating: Unrated 11/04/2011
Made this recipe when I first saw it in an addition of Everyday Food, and absolutely loved it! I added mushrooms and it was delicious. The Bechamel recipe makes more than enough sauce. I added a touch of nutmeg and cayenne to mine to really kick up the flavors. Yum Yum!!!
Rating: Unrated
All Reviews for Rich Spinach and Leek Lasagna
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Rich 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
