Best 2 Light Spinach And Leek Lasagna Recipes
Indulge in a culinary journey with our exquisite Light Spinach and Leek Lasagna. This delectable dish is a harmonious blend of fresh spinach, tender leeks, and creamy ricotta, enveloped in delicate layers of pasta. Each bite tantalizes the taste buds with a symphony of flavors, making it an ideal choice for health-conscious individuals and lasagna enthusiasts alike.
Alongside the main recipe, we also present a collection of equally enticing dishes that cater to various dietary preferences and cooking styles. Discover the vibrant flavors of our Vegan Spinach and Leek Lasagna, a plant-based rendition that showcases the power of vegetables. For those seeking a gluten-free alternative, our Gluten-Free Spinach and Leek Lasagna offers a delightful adaptation without compromising on taste and texture.
Craving a one-pot meal? Our Spinach and Leek Lasagna Soup combines the comforting flavors of lasagna in a hearty and convenient soup. And for those who love the classic lasagna experience, our Traditional Lasagna recipe promises a culinary masterpiece that stays true to the beloved Italian tradition.
Our collection of Spinach and Leek Lasagna recipes caters to a diverse range of tastes, dietary restrictions, and cooking preferences. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you effortlessly through the process of creating delectable lasagna dishes that will impress your family and friends.
LIGHT SPINACH AND LEEK LASAGNA
Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Time 1h15m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g
LEEK & GREENS LASAGNE
Merge cheesy leeks and a classic lasagne to make our mouth-watering family-sized pasta dish. This is an easy and impressive bubbling masterpiece
Provided by Rosie Birkett
Categories Dinner, Main course
Time 1h35m
Number Of Ingredients 18
Steps:
- Heat oven to 200C/180C fan/ gas 6. Heat 1 tbsp oil with the butter over a medium heat. Add the bay leaf, rosemary and finely sliced leek, season and cook for a few mins until the leek has softened.
- Add the flour and cook for 1 min more until the roux smells nutty. Take off the heat, slowly pour in the milk and whisk out any lumps.
- Return to the heat and whisk slowly until thick and smooth, about 5 mins. Season well with grated nutmeg, then add 3/4 of the cheddar and parmesan, cooking until they are melted. Set aside.
- In another pan, heat 2 tbsp oil over a medium heat and fry the garlic and chilli for a couple of mins until aromatic. Add the rest of the leeks, season and fry until softened, then add the mixed greens and season a little more. Cook, stirring, until the greens have wilted, about 4 mins, then pour in the wine and cook until it evaporates.
- Oil a medium roasting tin (about 20cm square) and tip half the greens into the tin. Dot half the walnuts over the top, and nestle in a third of the artichoke hearts. Dot over half the ricotta. Remove the bay leaf from the leek bechamel and pour over a third of it. Top with three lasagne sheets to cover everything in a at layer. Repeat the process, then cover the top layer of lasagne sheets with the remaining bechamel and artichokes and scatter over the remaining cheese. Bake in the oven for 30-40 mins, until golden and bubbling. Rest for 10 mins, then serve with a sharply dressed grated carrot and beetroot salad.
Nutrition Facts : Calories 876 calories, Fat 60 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 30 grams protein, Sodium 2 milligram of sodium
Tips:
- Use fresh ingredients: Fresh spinach and leeks will give your lasagna the best flavor.
- Don't overcook the vegetables: You want them to be tender but still have a bit of crunch.
- Use a good quality cheese: The cheese is one of the most important ingredients in this recipe, so don't skimp.
- Layer the lasagna carefully: Make sure to spread the vegetables and cheese evenly between the layers.
- Bake the lasagna until it is golden brown and bubbly: This will ensure that it is cooked through.
Conclusion:
This light spinach and leek lasagna is a delicious and healthy alternative to traditional lasagna. It is perfect for a weeknight meal or a special occasion. With its creamy sauce, tender vegetables, and cheesy layers, this lasagna is sure to be a hit with everyone at the table.
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