LIGHT SPINACH AND LEEK LASAGNA

Light Spinach and Leek Lasagna image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 10

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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)

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