Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is NOT safe for those who are lactose intolerant.

This is a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and gluten-free pasta in this dish.


"Spinach is susceptible of receiving all imprints: It is the virgin wax of the kitchen." -Grimod de la Reyniere

The refrigerator light goes on...

This is a great dish to introduce spinach to people who think they don't like spinach. The sweetness of the leeks helps counteract the bitterness of spinach that can turn people off. The creaminess of the cheese really rounds out this recipe.

I love nutmeg with spinach. It brings a warm and savory note, but adding the cayenne (optional) is a great counterpoint that balances all of the flavors in this recipe – sweet, salty, bitter, umami – well.

There is always a bit of effort to making your own lasagna but it is so, so worth it. The best part is that you can make a lot of it: it's just as easy to make two or even three pans of lasagna is it is to make one. Because it freezes well you can always have something delicious and ready for dinner.



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.

Spinach Leek Lasagna


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.

Nutrition Facts

Serving size: about 2 cups lasagna

Servings: 4

Amount Per Serving

Calories 560 Calories from Fat 126
% Daily Value
Total Fat 14g 18%
    Saturated Fat 8g 37%
    Monounsaturated Fat 4g
    Trans Fat 0g
Cholesterol 32mg 11%
Sodium 527mg 23%
Total Carbohydrates 83g 30%
    Dietary Fiber 11g 39%
    Sugars 11g
Protein 28g
Vitamin K 629 mcg