Green lasagna with leeks and zucchini, green lasagna or total green, from the pasta to the filling! They are made with spinach pasta and filled with two obviously green vegetables, leeks and zucchini. These are vegetarian lasagna without béchamel, the creamy part is provided by a simple cream cheese.

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Difficulty: Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4 servings
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Autumn

Ingredients

9.17 oz green egg lasagna
8.47 oz cream cheese
4 zucchini (medium-sized)
7.05 oz leeks
2 tbsp olive oil
to taste fine salt
1 to taste dried chili pepper

Tools

1 Frying Pan
1 Baking Dish
1 Grater
1 Cutting Board
1 Knife

Preparation of Green Lasagna with Leeks and Zucchini

Clean the leeks and slice them into fairly thin rings.
In a pan, pour 2 tablespoons of oil and the chili pepper. Add the leeks and cook over medium-low heat for 5 minutes.
Meanwhile, wash, clean, and grate the zucchini using a large-hole grater.
After 5 minutes of cooking the leeks, add the grated zucchini and cook for a couple of minutes.
Then add the cream cheese and mix well to combine everything.
Once well combined, turn off the heat, remove the chili pepper, and let it cool for a few minutes.
Line the baking dish you will use to cook the lasagna with parchment paper.
Then start forming the layers starting with a sheet of pasta and continue until you finish the pasta and vegetable filling.
The last layer should be of vegetables.
Cover with aluminum foil and bake in a preheated oven at 356°F for 15 minutes, then remove the foil and bake for another 15/20 minutes
Once cooked, turn off the oven and let it rest for 2/3 minutes with the oven door open.
And voilà… now your green lasagna with leeks and zucchini are ready to be served