Categories: September

Ingredients

• olive oil
• 4 leeks, thinly sliced
• 2 red onions, thinly sliced
• 250g spinach, washed and chopped
• 500g good-quality ricotta
• 1 litre base tomato sauce
• 1 packet lasagne sheets
• 1 ball mozzarella
• 100g fresh Parmesan, grated

Directions

1. Preheat the oven to 180˚C/fan 160˚C/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.

2. Mix the ricotta into the leek and onion mixture and season well with salt and pepper.
3. Spoon a quarter of the tomato sauce into the bottom of 6 individual ovenproof dishes. 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.

4. 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 for 25-30 minutes – they need to be cooked through and golden brown on top.

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