Best Leek Lasagna Recipe

I never thought of using leeks in lasagna until my mother-in-law served it at a family dinner last fall. Growing up, lasagna always meant the classic recipe with ground beef and marinara sauce. But this version opened my eyes to something new.

Looking back, I can’t believe I waited so long to try this combination. Leeks have this mild, onion-like flavor that works perfectly between layers of pasta and cheese. And unlike traditional lasagna that can feel heavy, this one’s a bit lighter while still giving you all the comfort food feels you’re looking for.

What Kind of Leeks Should I Use?

When shopping for leeks, look for ones that are firm and straight with crisp, white bottoms and dark green tops. The most usable part is the white and light green portion, which is why this recipe asks you to discard the tough dark green ends. Fresh leeks should be about 1-2 inches in diameter – anything much larger than that might be woody and tough. Before using them, be sure to clean them thoroughly since leeks are notorious for hiding dirt between their layers. The easiest way to clean them is to slice them lengthwise and run them under cold water, fanning out the layers to remove any grit. If you can’t find fresh leeks, frozen leeks can work in a pinch, though they won’t have quite the same texture.

Options for Substitutions

This cozy leek lasagna is pretty adaptable – here’s how you can switch things up if needed:

• Leeks: If leeks aren’t available, try using a mix of onions and shallots instead. Use about 2 large onions or 4-5 shallots to replace the leeks, but cook them a bit longer since they’re denser.
• Cheese blend: The cheddar can be swapped with gruyere or gouda. For parmesan, pecorino romano works great. Ricotta can be replaced with cottage cheese (just drain and blend it smooth first).
• Green leaves: Any combo of leafy greens works here – try collards, mustard greens, or even just all spinach. Just remember that heartier greens like kale need more cooking time than spinach.
• White wine: No wine? Use vegetable stock with a splash of lemon juice or white wine vinegar to get that same bright flavor.
• Walnuts: Feel free to use pecans or almonds instead. For nut-free options, try pumpkin seeds or just skip them altogether.
• Artichoke hearts: You can substitute with roasted mushrooms, or even grilled zucchini cut into similar sized pieces.
• Lasagna sheets: Regular or no-boil lasagna sheets both work fine. You can even use gluten-free lasagna noodles – just check the package for specific cooking instructions.

Watch Out for These Mistakes While Cooking

The biggest challenge when making leek lasagna is preventing your béchamel sauce from becoming lumpy – always whisk the flour and butter thoroughly before gradually adding warm (not hot) milk, stirring constantly to ensure a smooth sauce. When preparing the leeks, many cooks skip washing them properly, but these vegetables often hide dirt between their layers, so slice them first and then rinse thoroughly in a colander to remove any grit. Another common mistake is overcooking the greens – they should be just wilted, not mushy, as they’ll continue cooking in the oven. For the best texture, avoid overlapping the lasagna sheets too much and make sure each sheet is completely covered with sauce to prevent dry, crispy edges. Finally, let the lasagna rest for 15-20 minutes after baking – this helps the layers set and makes it much easier to serve clean, defined portions.

What to Serve With Leek Lasagna?

This veggie-packed lasagna pairs wonderfully with some simple sides that won’t overshadow its rich, layered flavors. A basic arugula salad dressed with lemon juice and olive oil makes a perfect light companion to this hearty dish. Since the lasagna already has lots of greens inside, I like to serve it with some roasted cherry tomatoes or grilled zucchini on the side for a pop of color and extra vegetables. For bread lovers, a chunk of crusty Italian bread or some warm garlic knots work great for soaking up any extra sauce. If you’re serving this for a casual dinner party, start with a light antipasto platter of olives, marinated peppers, and some thin-sliced prosciutto.

Storage Instructions

Keep Fresh: This leek lasagna stays good in the fridge for up to 4 days when stored in an airtight container. The flavors actually get better after a day or two as everything melds together nicely. It’s perfect for making on Sunday and enjoying throughout the week!

Freeze: You can freeze this lasagna either baked or unbaked. Just wrap it well in foil and freeze for up to 3 months. If freezing unbaked, no need to thaw before cooking – just add about 15-20 minutes to the baking time. For pre-baked portions, freeze them in individual containers for easy grab-and-go meals.

Reheat: To warm up your lasagna, cover with foil and pop it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. For single portions, the microwave works great too – just heat in 1-minute intervals until it’s nice and hot. A sprinkle of water before reheating helps keep it moist.

Preparation Time	20-30 minutes
Cooking Time	30-40 minutes
Total Time	50-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2400
• Protein: 70-80 g
• Fat: 150-170 g
• Carbohydrates: 180-200 g

Ingredients

• 3 tablespoons olive oil, plus additional for the baking dish
• 50g butter
• 1 bay leaf
• Sprig of rosemary, leaves picked and coarsely chopped
• 3 cleaned leeks, discard tough green ends; 1 sliced finely and 2 cut into thick slices
• 40g all-purpose flour
• 500ml milk
• Fresh nutmeg for grating
• 100g cheddar, shredded
• 30g parmesan, shredded
• 2 garlic cloves, minced
• 1/2 green chili, sliced
• 400g assorted green leaves like kale, chard, and spinach, roughly chopped
• 100ml dry white wine
• 100g walnuts
• 280g jar of oil-packed artichoke hearts, drained
• 100g ricotta cheese
• 6 lasagna sheets

Step 1: Prepare the Leek Béchamel

Preheat your oven to 200°C/180°C fan/gas 6.

In a large pan, heat 1 tablespoon of oil along with the butter over medium heat.

Add a bay leaf, some rosemary, and finely sliced leek.

Season, then cook for a few minutes until the leek has softened.

Stir in the flour and cook for an additional minute until the roux emits a nutty aroma.

Remove the pan from heat, then slowly pour in the milk, whisking to remove any lumps.

Return the pan to the heat and whisk slowly until the mixture is thick and smooth, approximately 5 minutes.

Season with grated nutmeg, then add 3/4 of the cheddar and Parmesan cheese, stirring until melted.

Set aside.

Step 2: Cook the Greens

In a separate pan, heat 2 tablespoons of oil over medium heat.

Add garlic and chili, frying for a couple of minutes until aromatic.

Add the remaining sliced leeks, season, and fry until softened.

Incorporate the mixed greens, seasoning a little more, and cook while stirring until the greens are wilted, about 4 minutes.

Pour in the wine and cook until it evaporates.

Step 3: Assemble the Lasagne Layers

Oil a medium-sized roasting tin, approximately 20cm square.

Place half of the cooked greens into the tin, followed by half of the walnuts, and nestle in a third of the artichoke hearts.

Dot with half of the ricotta cheese.

Remove the bay leaf from the leek béchamel and pour over a third of the mixture.

Cover with three lasagne sheets to create an even layer.

Step 4: Build the Second Layer and Top the Lasagne

Repeat the process by adding the remaining greens, walnuts, artichoke hearts, and ricotta cheese.

Pour over another third of the leek béchamel.

Top with another set of lasagne sheets.

Finally, cover the top layer of lasagne sheets with the remaining béchamel and artichokes.

Scatter the remaining cheddar and Parmesan cheese over the top.

Step 5: Bake and Serve

Bake the lasagne in the preheated oven for 30-40 minutes, until golden and bubbling.

Allow to rest for 10 minutes before serving.

Pair it with a sharply dressed grated carrot and beetroot salad for a vibrant and refreshing accompaniment.