Baked Lasagna with Leeks
A comforting baked lasagna with sweet, tender leeks and a rich tomato sauce, topped with melted cheese and a crispy breadcrumb crust. Perfect for a cozy weeknight dinner.
- Total time
- 55 min
- Servings
- 8
- Calories
- 420
- Protein
- 22g
Ingredients
- 12 sheets lasagna noodles
- 3 medium leeks
- 3 cups tomato sauce
- 2 cups ricotta cheese
- 2 cups shredded mozzarella
- ½ cup breadcrumbs
- 2 tbsp olive oil
- 1 tsp salt
Instructions
- 1
Preheat oven to 375°F. Cook the 12 lasagna noodles in salted boiling water until al dente, about 8 minutes. Drain and rinse with cold water to stop cooking.
- 2
Trim and slice the 3 leeks into thin rounds. Heat 2 tbsp olive oil in a large skillet over medium heat. Add leeks and 1 tsp salt, cook until soft and translucent, about 8 minutes.
- 3
Spread 1 cup of the tomato sauce in the bottom of a 9x13 inch baking dish. Layer 4 noodles over the sauce.
- 4
Spread half of the cooked leeks over the noodles, then dollop half of the 2 cups ricotta over the leeks. Sprinkle with 1/2 cup of the mozzarella. Repeat layers: 4 noodles, remaining leeks, remaining ricotta, 1/2 cup mozzarella.
- 5
Top with the remaining 4 noodles, pour the remaining 2 cups tomato sauce over the top, and spread it evenly. Sprinkle with the remaining 1 cup mozzarella and the 1/2 cup breadcrumbs.
- 6
Bake uncovered until the sauce is bubbly and the top is golden brown, about 25 minutes. Let rest for 10 minutes before slicing and serving.
Tools you’ll need
- 9x13 inch baking dish
- Large skillet
- Large pot for boiling noodles
- Colander
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