Spinach, ricotta and leek lasagna

Spinach, ricotta and leek lasagna


February 12, 2015

  • Prep: 20 mins
  • Cook: 3 hrs
  • Yields: 6-8


Lasagne sheets ~ fresh

600g low fat ricotta

125g grated tasty cheese

Jar of tomato pasta sauce about 300ml

1 leek cleaned and chopped finely. (White part and small amount of green)

Spinach 1-2 bunches depending on preference

1 onion chopped finely

2-4 eggs (your choice)

S&P to taste


1Of course adjust measurements for your size SC. Mine is a big one and this made 6 decent sized servings.

2Soften onion, spinach and leek in a saucepan with some oil and garlic.

3Once softened, thoroughly mix all ingredients in a big bowl. Salt and pepper to taste. Line SC lightly with some oil or butter (I used butter) and put some sauce to cover the bottom. Then do layers. One layer lasagne, ricotta mix, grated cheese, one layer lasagne, one layer ricotta mix, one layer sauce. Then repeat until done. Top with sauce and some cheese.

4I put on low for about 3 hours but do it to suit your SC. I added some water just around the edges about half way through and lifted the sides to keep them moist. Serve with salad. I'm serving with rocket, tomato, lettuce, onion and cheese salad. (Chips if you're feeling naughty)

Submitted by April Priscilla Bedeau


1 Review

Jody Najjar

October 31, 2021

This was a easy to make and really yummy. A regular meal in our house on Meat Free Monday.

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