Special Diet Information
Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.
Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Sodium
This is NOT 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, creamy - 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 can be multiplied by 2, 3, 4.
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.
| 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 | fresh mozzarella cheese (cut into 1/4 inch dice) |
Line a 9 inch oblong Pyrex dish with foil.
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 diced mozzarella cheese across the top of the lasagna.
Bake for about 5 minutes and serve.
Nutrition Facts
Serving size: about 2 cups lasagna
Servings: 4
Amount Per Serving
| Calories 496 | Calories from Fat 106 |
| % Daily Value |
| Total Fat 13g | 18% |
| Saturated Fat 5g | 24% |
| Monounsaturated Fat 3g | |
| Trans Fat 0g | |
| Cholesterol 30mg | 10% |
| Sodium 547mg | 22% |
| Total Carbohydrates 77g | 22% |
| Dietary Fiber 10g | 36% |
| Sugars 7g | |
| Protein 27g |
| Vitamin A 263% | Vitamin C 89% |
| Calcium 69% | Iron 48% |
| Vitamin K 629 mcg | Potassium 1154 mg |
| Magnesium 238 mg | |