How To Make Whipped Ricotta Spring Onion & Leek Matzo Lasagne
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 6 sheets of matzo
- 1 cup of ricotta cheese
- 2 spring onions, thinly sliced
- 1 leek, thinly sliced
- 2 cloves of garlic, minced
- 1 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- Salt and pepper to taste
Instructions
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Preheat the oven to 375°F (190°C).
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In a medium bowl, whip the ricotta cheese until smooth and creamy. Set aside.
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In a large skillet, heat some olive oil over medium heat. Add the spring onions, leek, and garlic. Cook until softened, about 5 minutes.
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Season the mixture with salt and pepper.
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Spread a thin layer of the whipped ricotta on the bottom of a baking dish.
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Top with 2 sheets of matzo, breaking them to fit if necessary.
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Spread half of the vegetable mixture on top of the matzo.
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Sprinkle with a handful of Parmesan cheese and a sprinkle of parsley.
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Repeat the layers, ending with a layer of matzo.
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Top with the remaining whipped ricotta and sprinkle with the remaining Parmesan cheese and parsley.
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Cover the dish with foil and bake for 30 minutes.
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Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
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Let it cool for a few minutes before serving.
Nutrition
- Calories : 320kcal
- Total Fat : 8g
- Saturated Fat : 4g
- Cholesterol : 20mg
- Sodium : 500mg
- Total Carbohydrates : 50g
- Dietary Fiber : 3g
- Sugar : 5g
- Protein : 15g
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