Creamy Spinach & Leek Lasagna
This creamy veggie lasagna is getting its irresistible flavour from leek, pesto and pine nuts. Even my meat-loving friends said that they prefer it over a bolognese (no lie :)).
I’d love to hear your thoughts on this recipe. Share a picture of your lasagna with me on IG or Pinterest or leave a comment below.
Ingredients
Serves 6 people
1 onion
1 spring onion
1 leek
2 garlic gloves
100 g spinach
150 g cheddar cheese
100 g feta
3 tbsp green pesto
3 tbsp flour
200 ml single cream
200 ml water
30 g pine nuts
olive oil
nutmeg, salt & pepper
Method
Preheat oven to 190 °C.
Finely cut 1 onion, 1 spring onion, 1 leek, and 2 garlic gloves. Grate 150 g cheddar cheese.
Heat up a small frying pan to medium heat. Add 30 g pine nuts and let them roast for a few minutes until they start turning golden. Make sure to take them off the heat immediately to avoid for them to burn. They will continue browning due to the remaining heat in the pan.
In a large frying pan, heat up 3 tbsp olive oil, add all cut vegetables, and fry for 3-5 minutes on medium heat until softened. Stir in 2 tbsp green pesto and let fry for another minute.
Take the heat down to medium-low, dust with 3 tbsp flour, and let fry for 30 seconds. Slowly stir in 200 ml single cream, 200 ml water, and 100 g grated cheddar. Let it simmer for 2 minutes until a thick sauce comes together. Season the sauce with nutmeg, salt, and pepper to taste.
Cut 100 g feta into small cubes and add to the sauce together with 100 g spinach and 30 g pine nuts. Let simmer until the spinach is softened. If the sauce is too thick, add a bit more water.
Cover the bottom of a casserole with a layer of sauce, followed by lasagna sheets. Repeat layers ending with sauce.
Grate 50 g cheddar on top and bake for 45 minutes on middle oven rack.
Enjoy!
