Leek, Lardons & Cavolo Nero 3-Cheese Lasagna
This is one creamy, comforting mess — in the best way. With crispy lardons, roasted leeks and a bubbling three-cheese sauce, this lasagna is pure January cosiness. The recipe is for 2–3 people but easily doubles for a bigger crowd. Great made ahead and baked fresh when needed.
Serves: 2–3 | Prep Time: 25 mins | Cook Time: 30 mins | Total Time: 55 mins
Ingredients
Main layers:
200g lardons
170g cavolo nero (just the leaves)
180g petits pois
1 leek, sliced into 1cm rounds
1 tbsp olive oil (for roasting)
7 lasagna sheets (gluten-free if needed)
1 ball mozzarella
Cheesy sauce:
2 tbsp olive oil
6 garlic cloves, sliced
A handful of sage leaves
90g scamorza, grated
1 tbsp unsalted butter, diced
100ml whole milk
250ml double cream
70ml veg stock
A generous grating of nutmeg
40g grated @granaPadano
Salt + pepper
Method
Roast the leeks:
Preheat the oven to 200°C. Place leek slices in a 26cm x 21cm baking tray, drizzle with 1 tbsp olive oil, season, and roast at the top of the oven for 25 minutes until soft and lightly charred.Make the veg mix:
Meanwhile, heat a large frying pan to medium–high and fry the lardons for about 4 minutes until crispy. Add cavolo nero and cook for 2 minutes to wilt. Stir in the petits pois and cook for another 2 minutes. Season well. Once roasted, fold in the leeks.Make the sauce:
In a large saucepan, heat 2 tbsp olive oil over medium–high. Add garlic and sage and fry gently for 2 minutes. Pour in cream, milk, veg stock, a good grating of nutmeg, Grana Padano and scamorza. Stir until the cheese melts, then take off the heat.Assemble the lasagna:
Soak lasagna sheets in just-boiled water for 3 minutes.
Spoon a little cheese sauce into the base of the baking dish. Add a layer of lasagna sheets, then more sauce. Scatter over half the veg mix and tear over half the mozzarella. Repeat the layers, finishing with sauce, a few butter dots, salt, and pepper.Bake:
Bake for 30 minutes or until golden and bubbling. Let it rest for 5 minutes before serving.