Preheat the oven to 400°F (200°C).

Trim the dark green ends and root ends from the leeks. Slice the leeks into 1-inch (2.5-cm) rounds.

Rinse the leek rounds thoroughly between their layers. Pat the leeks completely dry.

Grate the Parmesan cheese. Reserve about 2 tablespoons (15 g) for the final topping.

Whisk the olive oil, remaining Parmesan cheese, lemon juice, minced garlic, honey, paprika, onion powder, and salt in a mixing bowl.

Arrange the leek rounds in one even layer in a baking dish. Pour the Parmesan-lemon marinade over the leeks.

Brush the marinade over the exposed leek layers. Sprinkle a small amount of the reserved Parmesan cheese over the leeks.

Cover the baking dish tightly with aluminum foil. Bake for 30 to 40 minutes until the leek centers are tender.

Remove the foil and scatter the remaining reserved Parmesan cheese over the leeks. Bake uncovered for 5 minutes until the topping is golden and crisp.

Broil briefly if a darker crisp topping is desired. Watch closely to prevent the Parmesan cheese from burning.

Spoon the Parmesan-lemon sauce from the baking dish over the warm leek rings. Serve immediately.