This is a really easy recipe, that’s perfect for a midweek pasta dinner. The leeks go perfectly well with the creamy ricotta cheese and this is really satisfying.
Serves 3–4, cooking time 40 mins
You will need:
3 leeks, trimmed
1 stick of celery
1 tsp dried mixed Italian herbs
250g ricotta cheese (1 regular sized tub)
1 vegetable stock pot or cube
80g cheddar cheese, grated
1 pack of fresh lasagne sheets
1 tbsp vegetable oil or butter
1 clove of garlic
3 tsp pesto
Preheat the oven to 180˚C.
Slice the leeks and finely chop the celery. Peel the garlic.
Heat the oil or butter over a medium heat and fry the leeks and celery for about 10 mins, or until soft.
Crush in the garlic clove and add the herbs, pesto and stock pot or cube, with a splash of cold or boiled water.
Mix well and allow to cook for 5-10 mins, or until the stock has reduced to a thick coating on the vegetables.
Remove from the heat and mix in most of the ricotta, leaving about 3 tbsp.
Layer into an oven proof dish using a layer of leek filling, then a lasagne sheet, and repeat until the leek filling is used up.
Add a final layer of pasta and top with the remaining ricotta and grated cheddar and a pinch of black pepper.
Bake in the oven for 20 mins or until the cheese topping is melted, crisp at the edges and golden.
Serve immediately, with a crunchy salad.