Leek Lasagne Recipe

Today’s recipe comes between a traditional Greek leek pie and an Italian classic pasta dish!


  • 6 leeks (sliced)
  • 2 onions, white, medium size, cut into cubes
  • 1 garlic clove
  • 250 g mushrooms (cut into quarters)
  • 6 slices bacon
  • 300 g feta cheese crumbled
  • 300 g grated gruyere of Naxos
  • Salt
  • Freshly ground pepper
  • Smoked Paprika
  • 1/2 cup white wine
  • Olive oil for frying
  • 9 lasagna sheets
  • 200 g bechamel


  • In a saute pan, heat the olive oil and sauté the onion with the garlic.
  • Once the onion gets caramelized add the leek rings and the bacon and stir.
  • Once all the leek's juices evaporate add wine and stir well to evaporate the alcohol so that what is only left is the taste of the wine
  • Add the mushrooms and feta cheese and mix
  • Lower heat and cook for another 10 minutes. We do not want to boil the mushrooms just to get theme al dente.
  • Set 3 lasagne sheets in a pan, add over 1/3 of the filling and repeat the same process 2 more times. Cover with bechamel sauce and bake in a well preheated oven at 180°C for 40 minutes until the sauce gets a  nice golden color

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