Spinach, ricotta and leek lasagna

Submitted by April Priscilla Bedeau

Spinach, ricotta and leek lasagna

5 from 1 vote
Serving: 6
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes


  • 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


  • Of course adjust measurements for your size SC. Mine is a big one and this made 6 decent sized servings.
  • Soften onion, spinach and leek in a saucepan with some oil and garlic.
  • Once 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.
  • I 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)

3 thoughts on “Spinach, ricotta and leek lasagna”

  1. Sheralyn Elston

    5 stars
    Love this recipe. Simple to make, delicious, everyone goes back for seconds. Is now a regular in my house.

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