Spinach Leek Lasagna - Culinary Medicine Home

Name: Spinach Leek Lasagna - Culinary Medicine Home
Ingredients: 1 tsp. Olive oil; 2 medium (about l2 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate); 16 Ounces Fresh spinach; 1/2 tsp. Ground nutmeg; 1/8 Tbsp. Cayenne pepper (optional); 2 tsp. All purpose flour or garbanzo flour; 1 cup No salt added vegetable stock; 1/2 cup 2% milk; 2 ounces Parmesan cheese (grated); 8 ounces Whole Wheat Lasagna (or gluten free lasagna); 4 ounces Provolone cheese (sliced or shredded)

mds.culinarymedicine.org

This recipe for Spinach Leek Lasagna is so delicious and freezes well. Make extra and you'll always have a healthy dinner on hand.

View full recipe on mds.culinarymedicine.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at mds.culinarymedicine.org.

Share this recipe:

Ingredients

1 tsp. Olive oil
2 medium (about l2 ounces) Leeks (thinly sliced crosswise; keep white and green parts separate)
16 Ounces Fresh spinach
1/2 tsp. Ground nutmeg
1/8 Tbsp. Cayenne pepper (optional)
2 tsp. All purpose flour or garbanzo flour
1 cup No salt added vegetable stock
1/2 cup 2% milk
2 ounces Parmesan cheese (grated)
8 ounces Whole Wheat Lasagna (or gluten free lasagna)
4 ounces Provolone cheese (sliced or shredded)