Rich Spinach and Leek Lasagna

Prep Time:
25 mins
Total Time:
1 hrs 15 mins

Forgo the Basic Bechamel Sauce for a lighter version of this recipe.


  • 3 pounds leeks (white and light-green parts only), sliced into ¼-inch-thick rounds and rinsed well

  • 3 tablespoons extra-virgin olive oil

  • Coarse salt and ground pepper

  • 3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out

  • ¼ teaspoon red-pepper flakes

  • cup chopped fresh parsley

  • 1 ½ teaspoons fresh lemon juice

  • 1 recipe Basic Bechamel Sauce

  • 8 no-boil lasagna noodles

  • 1 ¾ cups grated Parmesan (3 ¼ ounces)


  1. Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.

  2. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice, and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.

  3. Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

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