Potato, Leek, Lardons & Mozzarella Lasagna
What happens when the cosy filling of a pie meets the layers of a classic lasagna? This. A rich, cheesy, winter-ready bake filled with tender baby potatoes, smoky lardons, soft leeks, and a rosemary cream sauce that ties it all together. It’s everything you want from comfort food—with a twist.
Serves: 4
Prep time: 25 minutes
Cook time: 30 minutes
Dietary: Can be made gluten-free
Ingredients
Main layers
340g baby potatoes, boiled for 14 mins
2 tbsp olive oil
170g lardons
1.5 leeks, thinly sliced
4 garlic cloves, finely diced
40g Grana Padano, grated
1 mozzarella ball, torn
6–7 lasagna sheets (GF if needed)
Salt + pepper
For the creamy sauce
2 tbsp olive oil
5g unsalted butter (plus 10g extra for topping)
Handful rosemary leaves
Small handful sage leaves
280ml double cream
180ml whole milk
Method
Preheat oven to 190°C (fan). Grab a 26cm x 21cm baking dish.
In a large frying pan, heat 2 tbsp olive oil and fry the lardons over medium heat for 3–4 minutes until golden. Add leeks and cook for 2 more minutes, then stir in garlic and cook for another 2 minutes. Transfer to a bowl.
Using the same pan, add 2 tbsp olive oil, 5g butter, rosemary and sage. Let herbs crisp gently for 2 mins, then pour in cream and milk. Simmer for 20 seconds, then turn off heat. Season well.
Soak the lasagna sheets in just-boiled water for 2 minutes.
Time to layer: Start with a few spoonfuls of the cream sauce in the base of the tray. Add a layer of lasagna sheets, then more cream. Slice the potatoes into 1cm thick rounds and layer half of them in rows. Tear over half the mozzarella, grate over half the Grana Padano, and scatter half the lardon-leek mix. Repeat the layers.
Dot the final 10g butter over the top.
Bake for 30 mins until golden and bubbling. Rest for 5 mins before serving.