Submitted by April Priscilla Bedeau
Spinach, ricotta and leek lasagna
Serving: 6
Ingredients
- 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
Instructions
- 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)
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This was a easy to make and really yummy. A regular meal in our house on Meat Free Monday.
Love this recipe. Simple to make, delicious, everyone goes back for seconds. Is now a regular in my house.
Thanks so much for taking the time to leave feedback Sheralyn – I appreciate you!
For some reason, lately all I can think about is a good homemade lasagna. This pops up & I can’t stop smiling. I’m not a great cook so simple recipes are what I look for. Thank you so much for this Paulene!
That’s awesome Jill 🙂