Leek & potato lasagne


I wanted to create a vegetarian lasagne which didn’t have it’s standard vegetables in it or veggie mince. I wanted something a little more filling and satisfying so I thought what better than potatoes. Leeks always go so well with potatoes so this was my obvious taste combination. I was very happy with the result and as my husband put it ~ it’s very nice! Hope you Enjoy!


2 leeks sliced thinly rounds
10 small new potatoes finely sliced
1 yellow bell pepper sliced thins
1/2 white onion sliced
1/2 chilli finely chopped
2 cloves garlic crushed
1 tbsp olive oil
1 tbsp butter
1/4 tsp dried oregano
100-150g tomato passata
1/4 tsp paprika
1/2 tsp salt
9 lasagne pasta sheets
150-200g Cheddar cheese grated
20g feta cheese
2 tomatoes sliced

White sauce
1 tbsp butter
1 tbsp plain flour
150ml milk or more depending upon consistency
salt to taste
pinch of black pepper


1, Heat the olive oil and butter in a non stick large saucepan. Throw in the leeks, onion, pepper, garlic, chilli and oregano, cover and cook on a medium to low heat for 10 minutes. Add the thin potato slices (ideally done in a food processor or slicer) sprinkle in the paprika and salt and mix thoroughly, cover and cook again on a low flame for 10 minutes, stirring occasionally


2, Once the potato is a little tender, pour in the tomato passata, enough to coat all your leek/potato mixture, combine well and cook for a further 10-15 minutes


3, Meanwhile boil some water and pour into a large bowl with a little olive oil. Place the uncooked lasagne sheets into the water to aid cooking process whilst in the oven later


4, To make the white sauce. In a separate small saucepan mix the flour and butter together on a low flame, slowly add milk and whisk continuously, stir in salt and pepper. The sauce will start to thicken and it is at this point you need to take off the heat and set aside

5, Preheat the oven to 180c/350f/gas mark 4. Use a large rectangle lasagne dish, layer three pasta sheets on the bottom of the dish. Spoon out half of the leek/potato mix, cover with a further three pasta sheets and the rest of the leek mix and finally cover with the last three pasta sheets


6, Layer the sliced tomatoes onto the last pasta sheet layer and pour the white sauce over the tomatoes. Crumble the feta onto this white sauce and top off with the grated cheese.


7, Place in the oven for 30-40 minutes until the cheese becomes golden brown, slice into portions and serve with a crisp salad



11 thoughts on “Leek & potato lasagne

  1. Oh, gorgeous. I love leeks! I cannot eat cow’s milk cheeses easily, so I often buy sheep and goat cheeses. This would be nice with a goat feta and and aged, sheep manchego or aged sheep pecorino Romano. The yellow pepper and green leeks are gorgeous against the white potatoes. And you seem to be the queen of Béchamel!

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