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Creamy Leek, Spinach & Pesto Lasagna Recipe

Leek, Spinach & Pesto Lasagna

This Leek, Spinach & Pesto Lasagna is a delightful twist on the classic recipe, packed with fresh flavors and creamy goodness. It's incredibly easy to whip up, making it perfect for a weeknight meal or a special gathering with friends.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course: Dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

For the Lasagna
  • 9 sheets lasagna sheets
  • 2 tbsp olive oil
  • 1 leek sliced
  • 200 g fresh spinach
  • 200 g ricotta cheese
  • 100 g pesto
  • 200 g mozzarella cheese grated
  • 50 g Parmesan cheese grated
  • Salt and pepper to taste

Equipment

  • Large Skillet
  • Baking Dish
  • Oven

Method
 

  1. Step 1: Preheat your oven to 180°C (350°F).
  2. Step 2: In a large skillet, heat the olive oil over medium heat. Add the sliced leek and sauté until softened, about 5 minutes.
  3. Step 3: Add the fresh spinach to the skillet and cook until wilted. Season with salt and pepper.
  4. Step 4: In a bowl, combine the ricotta cheese and pesto. Mix well until smooth.
  5. Step 5: Spread a thin layer of the ricotta and pesto mixture on the bottom of a baking dish.
  6. Step 6: Place 3 lasagna sheets over the mixture, followed by half of the leek and spinach mixture, and a third of the grated mozzarella cheese.
  7. Step 7: Repeat the layers with another 3 lasagna sheets, the remaining leek and spinach mixture, and half of the ricotta and pesto mixture.
  8. Step 8: Top with the final 3 lasagna sheets, the remaining ricotta and pesto mixture, and the remaining mozzarella cheese.
  9. Step 9: Sprinkle the grated Parmesan cheese on top.
  10. Step 10: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
  11. Step 11: Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  12. Step 12: Allow to cool for 10 minutes before serving.

Notes

To store any leftovers, simply cover the dish with plastic wrap or transfer it to an airtight container. It will keep in the refrigerator for up to 3 days. You can also freeze it for up to 3 months!