Gruyere and Leek Lasagne

A little bit of a departure from your traditional tomato sauce based lasagne, this has a creamy béchamel sauce along with Swiss chard and leeks.  I've got an AWESOME time saving tip for you -- if you don't have time (your just don't want to) layer everything, you can mix it all together and turn it into a casserole instead!

Lasagna with Leeks, Swiss Chard and Bechamel

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Total Time: 1 hour 30 minutes
Servings: 8


  • tablespoons  butter
  • 1/2  cup  flour
  • cups  milk
  • 1/4  teaspoon  ground black pepper
  • 1/4  teaspoon  cayenne pepper
  • 1 1/2  teaspoons  salt
  • 2 ½ cups  shredded Gruyère cheese
  • 3/4  cup  shredded Parmesan
  • tablespoons  olive oil
  • large  leeks, tough green parts removed, washed and finely chopped
  • cloves  of garlic, minced
  • 1 to 2  teaspoons  red pepper flakes, or more or less to taste
  • bunches  Swiss chard, torn, inner ribs discarded
  • boxes  no-boil lasagna sheets (if you're making a casserole, use 2 boxes of large shells)
  • salt and pepper, to taste
  • ounces  fresh mozzarella (use either a round ball, cut into circles OR shredded)
  • fresh basil


  • Heat butter in medium saucepan on medium heat until it starts to bubble a bit.
  • Whisk in the flour, and continue to whisk and cook over medium heat, until mixture is smooth, about 2-3 minutes.
  • Add milk a little bit at a time, whisking it into the flour and butter mixture until smooth. Switch out the whisk for a spoon, and continue to stir until the mixture has thickened so it coats the back of a spoon. The heat should still be at medium, but if it starts boiling, turn down heat to maintain at a low simmer. This should take about 10 minutes.
  • Remove from heat and add spices and seasonings. Stir in Gruyère and Parmesan until fully melted and incorporated. Set béchamel aside.

For the vegetables and assembly:

  • Preheat oven to 375º F and butter a large baking dish (I generally use 9 x 13 for lasagna or, for baked pastas, a 9 x 9).
  • Heat olive oil over medium heat in large frying pan until shimmering.
  • Add leeks and cook until slightly caramelized.
  • Add garlic and red pepper flakes and cook until fragrant, about 30 seconds.
  • Add Swiss chard and cook until just wilted. Season with salt and pepper to taste. Set vegetables aside.
  • To assemble, start with a little béchamel on the bottom of your dish. I use about 1/4 cup. Add a pasta layer, 1/3 of the wilted vegetables, and then cover with 1/3 of béchamel. You can also add optional fresh mozzarella, torn into small pieces, and/or fresh basil before the layer of béchamel for extra cheesiness.
  • Repeat until you have used up all of the pasta, vegetables, and sauce.
  • You should end with a layer of pasta, followed by a thin coating of béchamel, and then add the shredded Gruyère and Parmesan on top.
  • To assemble (casserole-style), combine the pasta, béchamel, vegetables, and mozzarella with a large spoon or spatula. Add mixture to baking dish and cover with the shredded cheeses on top.
  • Bake for 35 to 45 minutes, or until edges are golden brown. Let rest 10 minutes before serving.
  • TIP: If you want it to resemble more of a casserole than lasagne (it will still be incredibly delicious!) combine the pasta, béchamel, vegetables, and mozzarella with a large spoon or spatula. Add mixture to baking dish and cover with the shredded cheeses on top. This is a great way to cook the dish if you're short on time!


Recipe slightly adapted from Food52
Have you made this recipe?I'd love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

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