Spinach Leek Lasagna

Servings: 4 | Serving size: about 2 cups lasagna

Cooking Time: 90 Minutes

This recipe makes great leftovers and will keep well, refrigerated, for about 4 days. It also freezes well. If you multiply this recipe, use multiple pans.

Ingredients

• 1 tsp olive oil
• 2 large leeks (thinly sliced crosswise; keep white and green parts separate)
• 16 ounces fresh spinach
• 1/2 tsp ground nutmeg
• 1/8 tsp cayenne pepper (optional)
• 2 Tbsp all-purpose flour or garbanzo flour
• 1 cup no salt added vegetable stock
• 1/2 cup 2% milk
• 2 ounces Parmigiano-Reggiano (grated)
• 8 ounces whole wheat or gluten-free lasagna noodles
• 4 ounces Provolone cheese (slices or shredded)

Preheat the oven to 325°F.

Place a large skillet over medium high heat.

Add the oil, and when the oil is hot, add the green part of the leeks.

Cook for about 3 minutes, tossing frequently.

Add the white part of the leeks and cook for about 3 minutes, tossing frequently.

Add the spinach in batches, and as each batch begins to wilt, add more until all of the spinach is wilted.

Add the nutmeg, cayenne pepper, and flour to the spinach.

Cook for about 30 seconds, until the flour is well blended into the vegetables, then add the vegetable stock and the milk, then cook for about 2 minutes, stirring frequently, until the sauce begins to thicken.

Remove from the heat and add the parmesan cheese. Fold together until blended.

Place a layer of lasagna noodles in the bottom of the Pyrex dish.

Spread 1/3 of the spinach and leek mixture over the top of the noodles.

Add a layer of noodles and 1/3 of the spinach and leek mixture.

Add a third layer of the lasagna noodles and top with the remaining spinach and leek mixture.

Cover the Pyrex dish with foil and bake for 30 minutes.

Remove the foil from the top of the lasagna and distribute the Provolone cheese across the top of the lasagna.

Bake, uncovered, for about 5 minutes and serve.