Extra cheesy leek and bacon lasagne recipe

Click to rate
(108 ratings)
Sending your rating








25 min


1 hr

Nutrition per portion

Calories 516 kCal 26%
Fat 36g 51%
  -  Saturates 18g 90%

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.

Click to rate
(108 ratings)
Sending your rating

Latest Recipes