Extra cheesy leek and bacon lasagne recipe

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serves: 6
Skill: medium
Cost: cheap
Prep: 25 min
Cooking: 1 hr

Nutrition per portion

Calories 516 kCal 26%
Fat 36g 51%
  -  Saturates 18g 90%
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  • Triple tested: This new twist on lasagne is so moreish and makes a great change from the classic version. Plus it’s only 88p per person. Brought to you by Essentials magazine


    • 1tbsp olive oil
    • 3 medium leeks, sliced
    • 250g rashers streaky bacon or pancetta
    • Knob of butter
    • 200g mushrooms, sliced
    • 300g
    • bag spinach
    • 150g green beans, trimmed
    • and cut into 3cm lengths
    • 6-8 sheets dried egg lasagne
    • 125g mozzarella, torn
    • For the sauce
    • 50g butter
    • 50g plain flour
    • 750ml full-fat milk
    • 2tsp English mustard
    • 100g Cheddar cheese, grated
    • EndFragment


    • Heat oven to Mark 3/170°C. Heat the oil in a large pan. Add the leeks and fry on a medium heat for 5 mins, then add the bacon and fry for 3-4 mins until crispy and golden. Remove from the pan and set aside.

    • Add a knob of butter to the pan and fry the mushrooms on a medium high heat for 2-3 mins until golden. Add the spinach and cook for2-3 mins until wilted. Return the leeks and bacon to the pan and toss together with the greenbeans to mix. Season with pepper and remove from heat.

    • For the cheesesauce, melt the butter in a large pan, then stir in the flour and cook for 2-3 mins on a low heat stirring all the time. Gradually pour in the milk, stirring after each addition until smooth. Add the mustard and stir for 2-3 mins until it begins to thicken. Add the Cheddar, stir well and season.

    • Spoon a third of the bacon and veg mix into a 1.5-litre ovenproof dish, top with a layer of lasagne sheets and pour over a third of the sauce. Repeat twice, finishing with a layer of sauce. Arrange the mozzarella on top and season with pepper. Put the dish on a baking tray and bake for 25-30 mins until bubbling and cooked through.

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