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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Serves: 8 Total Time: 90 minutes


  • 6 tablespoons butter
  • 1/2 cup flour
  • 5 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
  • 2 tablespoons olive oil
  • 3 large leeks, tough green parts removed, washed and finely chopped
  • 3 cloves of garlic, minced
  • 1 to 2 teaspoons red pepper flakes, or more or less to taste
  • 2 bunches Swiss chard, torn, inner ribs discarded
  • 2 boxes no-boil lasagna sheets (if you're making a casserole, use 2 boxes of large shells)
  • salt and pepper, to taste
  • 6 ounces fresh mozzarella (use either a round ball, cut into circles OR shredded)
  • fresh basil


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Recipe slightly adapted from Food52

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