Leek Parmigiana

Ricotta topped Leek Parmigiana

The melt in your mouth, buttery nature of leeks offers a pasta sheet alternative at the base of this lasagna-meets-parmigiana dish. High in protein from the lentils, ricotta and walnuts, this is your next staple for winters rotation.

Nutritionally, this dish supports gut health and immune function through prebiotic fibres; and blood sugar balance with high protein and health fats.

INGREDIENTS

Serves 2-3

• 3 large leeks, halved lengthways

• Olive oil

• Salt & pepper

• 1 small onion or 2 shallots, finely sliced

• 5 cloves garlic, finely sliced

• 1 x 400g tin chopped tomatoes

• 100–120g cooked puy lentils

• 50g spinach

• ½ tsp dried oregano

• ½ tsp dried thyme

• 1 tsp balsamic vinegar

• 200g ricotta

• 40g finely grated parmesan

• Juice of ½ lemon (optional)

• 20–25g walnuts, very finely chopped

METHOD

1. Heat oven to 180°C. Lay leeks cut-side down on a tray, drizzle with olive oil, season with salt, and roast for 20–25 minutes until soft and lightly golden.

2. Meanwhile, gently cook onion in olive oil with a pinch of salt for 8–10 minutes until sweet. Add garlic , thyme and oregano, cook briefly, then add tomatoes, balsamic and lentils. Simmer 15–20 minutes until thick. Add spinach for the final 5 minutes.

3. Mix ricotta with parmesan, lemon juice (if using) and plenty of black pepper.

4. Assemble: leeks (cut-side up), ragu, ricotta.

5. Mix walnuts with parmesan and pepper. Scatter lightly over the top.

6. Bake for 10 minutes until warmed through and gently bubbling. Rest for 10 minutes before serving.

7. Enjoy :)