Leek, Spinach and Ricotta Lasagna

This is my never fail, quick and easy, lasagna recipe. It’s great for a weeknight when you haven’t got the time or energy to go to too much effort but still want something that tastes great.

500g fresh ricotta (preferably not the tub variety)
200g of baby spinach
2 leeks, chopped finely
1 bunch of basil
1 clove of garlic, chopped finely
1 tbsp olive oil
1 700g jar of tomato passata
4 small mozzarella/boconcini balls, sliced thinly
fresh lasagna sheets

1. Preheat oven to 180 degrees Celsius.

2. In a frying pan heat the olive oil and when heated add the garlic and leeks and cook until softened. Turn off the heat and add the spinach, stirring until wilted.

3. Add the ricotta to a bowl and season with salt and pepper before adding the leek and spinach mixture. Stir to combine.

4. In the bottom of a lasagna dish add a small amount of the tomato passata and cover with a lasagna sheet. Cover the lasagna sheet with 1/3 of the ricotta mixture before topping and top with a lasagna sheet. Cover the lasagna sheet with 1/4 of the tomato mixture and then top with torn basil leaves. Repeat the process, ending with a lasagna sheet topped with the tomato passata.

5. Add the sliced mozzarella to the top.

6. Place in the oven for approximately 30 minutes. Serve with a salad.